Hi! So, since the fructose malabsorption safe coleslaw is a big hit at the Kappel house, I thought perhaps I could disguise or change up another one of our staples, broccoli. I had a nice head of broccoli in the fridge that needed to get eaten. TQ likes broccoli best raw, but it is getting a little tiresome. Inspired by yesterday’s coleslaw, I decided to shred it and make broccoli slaw. It really was yummy, TQ was a fan! Again – this is super simple, no recipe necessary.
Here, I finely chopped the entire head of broccoli, florets, stems and all. (for the stems: shave off the outer skin with a veggie peeler and then use the tender center)
I sourced my garden of fresh herbs for some added flavor. These were very finely chopped to just blend in with the broccoli. Tonight’s harvest included parsley, oregano, dill and a green scallion top. The dill was especially delicious with the broccoli! And no matter what herbs you use, I recommend the dill!
Add a dollop of vegenaise and stir, adjust seasoning after a little taste. It really didn’t need much salt or pepper, the ingredients were flavorful on their own. The broccoli was nice and crunchy with a lot of texture.
Tonight, the slaw was served with a staple dinner, cheeseburger casserole (gluten and lactose free). Hope you are enjoying your summer.