Grate the lemon rind for Lemon-Garlic Toast before squeezing the juice for this recipe.
1/4 cup mayonnaise
1/4 cup honey
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/8 to 1/4 teaspoon ground red pepper
1 (12-ounce) package broccoli slaw
2 medium-size yellow squash, cut in half lengthwise and thinly sliced
1 red bell pepper, chopped
1/2 cup chopped pecans, toasted
How to Make It
Whisk together first 6 ingredients in a small bowl. Combine broccoli slaw, squash, and bell pepper in a large bowl. Add half of mayonnaise mixture (about 1/4 cup), tossing to coat. Cover and chill both slaw mixture and remaining mayonnaise mixture at least 2 hours or up to 24 hours.
Drain slaw mixture, just before serving, discarding excess liquid; return to bowl. Add reserved half of mayonnaise mixture and pecans, tossing to coat.
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This was a great alternative to traditional cabbage cole slaw. Its tangy and sweet, almost like a broccoli salad minus the raisins (although you could add them) and perfect for a BBQ. I didn't have time to let it sit for two hours (as the recipe suggests) so I stuck it in the microwave for a minute to "soften" it up a bit. Will be making again in the near future.
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