I’ve been buying broccoli slaw since 2008 because it’s a super fast way to fix a salad, any night of the week! When I blogged about broccoli slaw five years ago, it didn’t occur to me to actually write the recipe for y’all. I’ve learned a lot since those early days of blogging (including taking better pictures!!). But, it is fun to see how my kids have grown up, and how they’ve overcome their meal time complaining. That first time I prepared this salad, the kids were not thrilled about it. Last night when we made it, not only did no one complain, I actually got a “This is real good, mom”, from Nate- my 14 year old! The sweet sound of success!
Broccoli slaw is simply shredded pieces of broccoli, carrots, and cabbage. You can literally do anything with it, from making it the base of your salad, topping salads, sauteeing it for a stir fry, adding it to soups, sandwiches…literally, anything you want to add some veggie vitamins! For this recipe, we combine the broccoli slaw with apples, pineapple, dried cranberries, pecans, and a sweet dressing (recipe below). It’s packed with Vitamin A and vitamin C (over 100% of what kids need in a day!)
The best thing about this recipe, is that it’s best cold. So, you can mix it up in the morning, or one day, and dish it out all week. We had some for lunch with some homemade refried beans on a whole wheat tortilla, and some cuties. Terrific for a balanced My Plate meal!
Sweet No Chop-Broccoli Slaw
- 4 cups broccoli slaw
- 1 apple, chopped
- 1/2 cup pineapple tidbits reserve the juice!!
- 1/4 cup pecans
- 1/4 cup dried cranberries
- 1/3 cup light mayo
- 1/4 cup pineapple juice
- 1 dash of salt
- 2 tsp poppyseeds
- Combine the dressing ingredients, and whisk till it’s not lumpy.
- Combine the broccoli slaw, apple, and pineapple.
- Pour dressing over salad.
- Top with pecans and cranberries.
- Chill before serving!