21 May 2014

Garlic & Lemon Broccoli Slaw

Following last week's blog post, I thought I'd put my mayo skills to good use by making a super easy salad recipe, using said mayo.

I make about a small jar of homemade mayo per week lately as I find it's the perfect dressing for all the salads I have been eating. My favourite is super easy. I chop an apple, 2 celery sticks, 2 green onions and a small chicken breast. Mix with a big dollop of mayo and serve over some lettuce. It makes the perfect lunch, or even dinner when the husband is away and it's just me. But I have to say, when I use my homemade mayo to make my garlic and lemon broccoli slaw, it totally steals the show. Like, totally.



Now I know broccoli is not everyones favourite. But trust me, in this slaw, I use raw broccoli which gives it a super crunch factor. The lemon juice makes it tangy. And the garlic just adds a bit of heat. I beg you to give it a try, you green veggie hater. It's even easier to make if you live in the US as I've heard they sell bags of pre-cut broccoli to be used in a slaw! You lucky devils. Major jealousy.

But if like me, you are not in the US you can totally shred your broccoli in a food processor, like I usually do. But even if you don't own a food processor, you can totally do it just with the knife and  chopping board combo. Just to prove a point, that's what I did when I made this salad again to photograph it. The good ol' knife. Just as good, and it seriously took me 5 minutes and makes less washing up as well! Just chop the broccoli stalk in little juliennes of about 2 inch long. Then add a little bit of the broccoli florets, finely chopped. Easy!

Garlic & Lemon Broccoli Slaw

1 small head of broccoli (about 350g)
2-3 tbsp homemade mayo
1 tsbp lemon juice
1 garlic clove, finely minced
pinch of sea salt
freshly ground pepper

Start by prepping the broccoli. I find a ratio of more stalk to florets is better in the slaw. So I make juliennes with the whole stalk.



And then only use a handful or two of finely chopped florets.



























Mix them together with the mayo, lemon juice, garlic and salt and pepper.




I think the slaw tastes better if it has been "marinating" in the fridge for an hour or so. Which gives you enough time to prepare whatever you wanted to serve with it. I think grilled chicken is the perfect sidekick to this dish. It is also super tasty with the addition of toasted flaked almonds on top. Or even dried cranberries if you are that way inclined.



So here, a tasty lil salad recipe. Can't be more perfect to welcome summer, isn't it?


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