Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 78 Times
Can be made ahead of time.
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Broccoli Coleslaw
Cookbook
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.
Yield : Serves 4 as a side dish
Ingredients
- 1 small head broccoli
- 1 medium bulb fennel
- 1 small onion
- 1 tablespoon sugar
- 2 tablespoons apple cider vinegar
- 250ml (1 cup) mayonnaise
Directions
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.
© 2009 Bea Tollman
Nutritional Information
Nutrients per serving
485 kcal
11 % daily value
240 % daily value
3 % daily value
760 mg
45 mg
6 g
7 g
6 g
21 g
21 mg
394 mg
7 g
44 g
10 % daily value
