How to Use Raw Broccoli: A Sassy Raw Broccoli Slaw

broccoli slaw recipe — eat your rainbow in the form of Broccoli Slaw

I don’t know about you, but raw broccoli has never appealed to me. Why is the flavor so strong? How to use raw broccoli so that it doesn’t taste like farts? The texture is just a bit too crunchy, the teeny flowers just a bit too crumbly. That why I was super stoked with this simple salad that my coworker inspired me to make.

Shredding broccoli in your food processor (I LOVE my 11-cup cuisineart) makes it fluffy and cuts some of the bitterness. Sweet carrots, bell peppers and leafy greens lighten it up too, and the result is a light textured, flavorful slaw. The Lemon-Sesame dressing is perfectly balanced with the salad, but it would be equally good with whatever dressing you have on hand. But do keep the dressing separate until just before serving, otherwise your greens will release all their liquid and make your salad a soupy mess. Dress only what you will eat immediately!

*the finished raw awesomeness that is Broccoli Slaw*

And please note: this salad is super mega delicious, but shredded raw broccoli will make your fridge smell like…. farts. There is not other way to say it! Just keep it in mind: these sulfur compounds are what make broccoli such a powerful antioxidant and cancer fighter. Keep it tightly covered if storing leftovers… or just eat it all right away!

Broccoli Slaw

Broccoli slaw is a beautiful, nourishing salad for all your summer meals. As noted above, serve this salad with whatever dressing you have, but be sure to dress it just before serving, otherwise the acids (lemon and/or vinegar) will force all the veggies to release their liquid and make for a watery salad.

3 cups very finely shredded broccoli
2 cups shredded cabbage
2 cups shredded carrots
2 cups shredded kale
1 red or yellow pepper, thinly sliced
Lemon-Sesame Dressing
3 Tablespoons soy sauce or tamari
3 Tablespoons fresh lemon juice
3 Tablespoons coconut vinegar or other mild vinegar
2 Tablespoons olive oil
2 Tablespoons toasted sesame oil
1 Tablespoon honey
1-2 Tablespoons lemon zest
1-2 teaspoons fresh grated ginger
Black pepper to taste

Add all vegetables to a very large bowl.
Whisk together all dressing ingredients in a small bowl. Let stand at least 10 minutes for flavors to meld.
Pour dressing over vegetables and toss to combine and EAT! Dress only what you will serve immediately, otherwise dressing will draw excess water from broccoli and you will have stinky raw broccoli soup.

Yield: about 6-8 servings

*raw shredded broccoli tastes much better than you think it might!*

*gather your ingredients for this vibrant salad: kale, carrots, broccoli, cabbage, yellow bells.*

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