I have always noticed bags of shredded broccoli called "broccoli slaw" at Trader Joe's and wondered what people do with it, so I brought it home to see what I could do. Broccoli is very healthy for you containing vitamin C, fiber and antioxidants, so one of my goals was to avoid negating broccoli's health benefits by covering it in a creamy dressing or loading a dressing with sugar. I also wanted to use things I had in my house. After reading lots of recipes, I found one from Eating Well that met my criteria.
The recipe turned out great. The dressing was just enough to neutralize the bite of the broccoli, the water chestnuts added a bit of crispness and the turkey bacon added a little bit of saltiness. This salad will keep in your fridge for a couple of days and makes a great side at a barbecue.
1 16 oz bag of broccoli slaw
4 slices of turkey bacon, cooked until crisp and crumbled
1 8 oz can of sliced water chestnuts
1/4 cup Greek yogurt*
1/4 cup of mayo (I used Kraft mayo with olive oil)*
1/2 red onion minced
3 Tbs. of cider vinegar
1/2 packet Truvia (or 1/2 tsp sugar)
salt & pepper to taste
1) While the bacon is cooking, cut up the onion. Set aside. When the bacon is crisp either crumble it or cut it into small pieces with kitchen scissors.
2) In a small bowl, mix the yogurt, mayo, cider vinegar and Truvia. Add the onion.
3) Put the broccoli slaw, water chestnuts and bacon into a large bowl. Pour the dressing over it and mix well. Let it chill in the fridge before serving.
*You can also use 1/2 cup of Rocco's mayo in lieu of Greek yogurt and store bought mayo if you are well-prepared and have it on hand, unlike me!