I made this with a green pepper b/c I didn't have a red one. I thought it was good and healthy tasting. I ate it warm and added a little more cheese. My husband would probably pass on it though b/c it would taste "too healthy" for him. But good to keep in the fridge for a quick veggie side.
Broccoli Slaw Sauté
Prep: 5 minutes; Cook: 8 minutes.
Yield: Makes 5 servings (serving size: 1 cup)
More From Health
Amount per serving
- Calories: 61
- Fat: 4g
- Saturated fat: 1g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.0g
- Protein: 2g
- Carbohydrate: 6g
- Fiber: 2g
- Cholesterol: 2mg
- Iron: 0.0mg
- Sodium: 183mg
- Calcium: 40mg
- 1 tablespoon olive oil
- 2 garlic cloves, minced (about 1 teaspoon)
- 1 (2-by-1/4-inch) julienne-cut red bell pepper
- 1 sliced green onion
- 1 (12-ounce) package broccoli coleslaw
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 2 tablespoons cider vinegar
- 2 tablespoons grated Parmesan cheese (optional)
- 1. Warm oil in a large, deep skillet over medium heat. When hot, add the garlic and cook, stirring 1 minute or until garlic is fragrant. Add the red bell pepper and onion; cook, stirring, 2 minutes.
- 2. Add the broccoli coleslaw, salt, black pepper, and vinegar. Cook, stirring 4-5 minutes or until the slaw is tender but not mushy.
- 3. Transfer mixture to a serving bowl, and sprinkle with grated cheese, if desired. Can be served warm or cold.
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