Cook’s notes: I used to make a broccoli slaw with honey roasted peanuts and balsamic dressing. I wanted to make a nut-free version, and I prefer slaw with a vinaigrette instead of a mayo-based dressing. The apple in this salad provides wonderful crunch. I didn’t use the full amount of dressing and omitted the sunflower seeds from this recipe as well. The recipe is adapted from “The Sprouted Kitchen” cookbook by Sara Forte (Ten Speed Press, 2012).
I added diced, cooked chicken to my bowl of slaw and had a container of fat-free Greek peach yogurt for dessert.
MAKE AHEAD: The salad needs to be refrigerated for at least 30 minutes before serving.
Yield: 4 to 6 servings.
Gluten-free (but always check your labels to be sure). Nut-free.
2 Tablespoons honey
2 Tablespoons extra-virgin olive oil
2 Tablespoons red wine vinegar
1/8 teaspoon kosher salt salt
Place the dressing ingredients in a cruet or jar with a tightly fitting lid. Make sure the container is sealed, and shake vigorously until well blended.
Place the broccoli slaw and apple in a bowl. Drizzle with the dressing, and toss to coat.
Cover the bowl loosely and refrigerate it for at least 30 minutes or until chilled. Serve cold.