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.
1/4 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!
Copyright 2015 Communities Digital News
This article is the copyrighted property of the writer and Communities Digital News, LLC. Written permission must be obtained before reprint in online or print media. REPRINTING CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.
Correspondingly, Communities Digital News, LLC uses its best efforts to operate in accordance with the Fair Use Doctrine under US Copyright Law and always tries to provide proper attribution. If you have reason to believe that any written material or image has been innocently infringed, please bring it to the immediate attention of CDN via the e-mail address or phone number listed on the Contact page so that it can be resolved expeditiously.