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Broccoli Coleslaw

Updated June 20, 2016

Summer Lodge prides itself on its own vegetable garden, where the broccoli is usually abundant. In summers, we serve an old recipe I used when my children were growing up. None of them were big broccoli eaters. Or so I thought. They loved this salad, which is an easy coleslaw recipe using broccoli instead of cabbage. I hope it becomes one of your family’s favourites too.

Serves4 as a side dish

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Courseside dish

Dietary Considerationgluten-free, halal, high fiber, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Taste and Texturecreamy, tangy, tart

Type of Dishsalad

Ingredients

  • 1 small head broccoli
  • 1 medium bulb fennel
  • 1 small onion
  • 1 tablespoon sugar
  • 2 tablespoons apple cider vinegar
  • 250ml (1 cup) mayonnaise

Instructions

Coarsely grate the broccoli and fennel. Grate the onion and squeeze out all the juice, then mix with the broccoli and fennel.

Mix together the mayonnaise, vinegar and sugar. Add this to the coleslaw and season with salt and pepper. Refrigerate for 30 minutes prior to serving.

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