This salad isn’t for everyone. In fact, two out of three of my household “taste testers” didn’t like it, but the one that mattered (at least when it comes to this blog) loved it.
I’m getting used to the picky palate of my teenager, but I had begun to think that my husband D likes everything I cook. Not so, apparently. I let him sample this salad before I did, and his lukewarm reaction had me scared to try it, so it was lunch the next day before I worked up the courage to try a bite. And another bite. It was good–sweet and spicy, just the way I like my salads. The only things it lacked were some sweet bites of fruit and maybe some nuts for crunch. So I stirred in halved grapes and sprinkled the salad with roasted peanuts–and wound up gobbling up the entire bowl for lunch.
D now claims that he would have liked it better if he’d had it with the grapes and peanuts, and he’ll soon get a chance to test out that theory because this recipe is just so easy and delicious (to me) that I’ll certainly be making it again. And next time I will probably use packaged broccoli slaw rather than laboring over both a spiralizer and a mandolin to grate the broccoli and carrots. Freshly made broccoli slaw is definitely more moist and flavorful than the packaged stuff, so if you don’t mind a little mess and effort, I recommend you use either a mandolin or a food processor and save the spiralizer for larger, softer veggies. Just be sure you peel the broccoli stalks and cut off the bottom 1/2 inch or so to remove all the tough, woody areas before you start your shredding.
- 8 – 10 ounces broccoli slaw (about 4 large broccoli stalks and 2 carrots, shredded)
- 1 tablespoon natural peanut butter or other nut butter
- 1/4 cup pineapple juice
- 2 tablespoons apple cider vinegar or white balsamic vinegar
- 3/4 teaspoon mild curry powder (such as Maharajah)
- 1/4 teaspoon red pepper flakes
- 4 drops liquid stevia, or other sweetener to taste
- 1/2 cup sliced grapes or chopped pineapple
- roasted peanuts for garnish, optional
- Place the broccoli slaw into a serving bowl.
- Put the peanut butter into a small bowl and whisk in the pineapple juice. Add the vinegar, curry powder, and red pepper flakes. Check the flavor and add stevia or other sweetener to taste. Pour over broccoli slaw and mix well.
- Refrigerate for at least an hour to allow flavors to develop. Stir in grapes or pineapple just before serving, garnished with a sprinkling of roasted peanuts, if desired.
Important Message to Google Reader Subscribers
As you have probably heard, Google reader is shutting down on July 1st. I transferred my personal subscriptions to Bloglovin and to Feedly as soon as I found out, and I recommend both services. Feedly has the prettier interface, with a iPad app that I like, but Bloglovin sends me a list of my updated feeds every night, which is a great reminder to check out the blogs I love.
So if you use Google Reader to follow me, please consider switching over to one of these great readers. Or–even better–get notified by email every time I post a new recipe by signing up here.
Let’s keep in touch!
This post contains Amazon affiliate links. When you buy something through them, I receive a commission that helps support this site. Thanks for your purchase!