WASHINGTON, November 21, 2015 — Fresh broccoli coleslaw salad offers a colorful and healthful addition to your holiday feast. An added bonus is that the salad will hold up well past the dishes being done, ready to come back out as an excellent side for leftover turkey sandwiches.
1 small cabbage, shredded
1/4 cup shredded carrots
Diced broccoli crowns (no stems)
1 bag chopped cabbage cole slaw mix
1 bag broccoli slaw
1 cup walnut pieces
1 cup dried cranberries
1 red onion, evenly diced
2 T Greek yogurt
2 T Mayo
Juice of 1/2 – 1 lemon (to taste)
Hot sauce (dashes)
Honey (1/4 tsp)
Salt and Pepper
Commercial cole slaw dressing
Combine slaws, nuts and raisin in a large bowl. Mix with dressing just before serving.
Hints and tips:
Clean and shred your cabbage and rinse and chop your broccoli the day before. Please in a ziplock bag or covered bowl with folded paper towels to absorb all the water; day of, combine all your ingredients, adding dressing just before serving.Click here for reuse options!
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