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Broccoli Slaw Recipe

Broccoli Slaw

Recipe courtesy Kathleen Daelemans

Show: Cooking Thin

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

Showing 1-10 of 11

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  • on January 06, 2009

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    I have made alot of slaws, mostly Bobby Flay's and this is better than most. I did subsitute the rice vinegar with apple cidder vinegar...good tip.

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  • on July 04, 2007

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    I am a lover of mayo based slaw recipes and this one WON me over.
    I added pine nuts and raisins and the who thing was to die for. Thank you so much!

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  • on May 14, 2007

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    I'm just not crazy about this version of broccoli slaw.

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  • on April 28, 2007

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    tingly taste but not to tart, easy prep and delighted to have a slaw without mayonaise

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  • on January 11, 2007

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    Made several modifications to this recipe and they were all wonderful... Add an extra 2 tablespoons of OJ and reduce the vinegar to 3 tablespoons (Even better yet use 4 tablespoons of apple cider vinegar instead of the rice vinegar. I add an extra half tablespoon of sesame oil also. The recipe is also great if you substitute 1/4 C. red onions for the shallots.

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  • on July 19, 2006

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    I liked this as is, although it was a bit tart....then I had the leftovers the next day and it was awesome... maybe that's why you're supposed to let the shallots sit in the dressing for as long as you can. Hmm.
    I made it again and added sliced almonds, edamame beans and some mandarin orange segments. THen, grilled chicken on top. Delish.

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  • on April 18, 2006

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    This was super quick and goes great with a simple grilled chicken. I have a feeling the leftovers will taste even better tomorrow.

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  • on February 01, 2006

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    I used this as a base and added, soy nuts, fresh garlic and used Asian Sesame Dressing, Slivered Almonds. My guests loved it with the extra crunchiness and asian twist. But this a good base to add your own ingredients.

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  • on May 26, 2005

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    I really loved the ginger in the slaw, I added some toasted slivered almonds at the end for extra crunch. Yummie!!!

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  • on April 13, 2005

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    I love the asian flavor going on in this recipe. I keep picking at it before my dinner guest arrives. It is a bit sour as the one reviewer mentions but I like it. Next time I might subtract 1 or 2 table spoons of the rice vinegar. This still deserves 5 stars. I also agree with Gail, this will make a great leftover for lunch tomorrow.

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
65
 
Fat
3.9 g
 
Saturated Fat
0.5 g
 
Carbohydrates
6.2 g
 
Fiber
0.1 g
 
Protein
2.4 g
 
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