Broccoli Slaw

Photo: Jennifer Davick; Styling: Buffy Hargett
Cooking broccoli in boiling water to a bright green takes only a couple of minutes. Be sure to shock it immediately in ice water to keep the color vibrant.

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 8 Hours, 35 Minutes

Ingredients

1 pound fresh broccoli
2 teaspoons salt
2 cups chopped green cabbage
2 cups finely shredded red cabbage
3/4 cup diced yellow bell pepper
1/2 cup chopped fresh dill
1/4 cup minced shallots
3/4 teaspoon salt
3/4 teaspoon pepper

Preparation

1. Trim 1/2 inch from bottom of broccoli stem. Cut broccoli lengthwise into 4 pieces.

2. Bring salt and 2 qt. water to a boil in a Dutch oven over high heat. Add broccoli, and cook 2 minutes or just until broccoli turns bright green. (Do not overcook.) Drain broccoli, and plunge into ice water to stop the cooking process. Let stand 1 to 2 minutes. Drain broccoli, and pat dry between paper towels. Chop broccoli florets and stems.

3. Combine broccoli, green cabbage, and next 6 ingredients in a large bowl. Add 1 cup Mayo-Sour Cream Dressing, and toss to coat. Cover and chill 8 to 24 hours. Add additional dressing, if desired.

Make-Ahead Tip: Make this easy and delicious winter salad 8 to 24 hours ahead to allow the flavors to meld.

Note:

Alex Hitz,

My Beverly Hills Kitchen

February 2013