Prep Time: 15 mins
Total Time: 15 mins
Meal Type: Side, Snack
Source: Living Plate Rx
Servings: 4
Ingredients
- 3 stalks broccoli, stems only
- 1 cup red cabbage, shredded
- 1 cup cabbage, green, shredded
- 3 medium carrots, shredded
- 1/4 tsp salt
- 3 scallions, chopped
- 2 Tbs apple cider vinegar
- 1/4 cup olive oil
- 1 tsp maple syrup
- 1 tsp dijon mustard
- 1/4 cup pepitas pumpkin seeds
Directions
- Remove florets from broccoli [reserve for another use]. Carefully remove tough skin from broccoli stems with paring knife. Shred stems on a box grater.
- Shred cabbages [use a chef’s knife to thinly slice or run in a food processor with slicing blade]. Shred carrots on a box grater.
- Chop scallions.
- Place broccoli stems, cabbages, carrots, and scallions in a bowl. Sprinkle with salt and massage until vegetables are coated. Vegetables will soften a bit and make them more receptive to the dressing.
- Whisk together oil, vinegar, syrup and mustard. Pour over slaw and toss.
- Sprinkle with pumpkin seeds before serving.
Tips from Elisa & Ellen: This salad made from sturdy vegetables will hold up well in the refrigerator dressed for 3-4 days. Add to lunch, grab for a quick snack or enjoy as a dinner side. Need to save time? Grab a bag of pre-shredded vegetables in the produce aisle to make this vegetable side dish come together quickly.
Toss leftover florets into another recipe such as Tofu and Cashew Sheet Pan Stir Fry, or add into Simple Roasted Cod with Tomatoes or Mediterranean Shrimp, Flounder or Salmon Packets.
Source: Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only.