Broccoli slaw with julienned carrots topped with a homemade dressing and sunflower seeds.
Spring is coming, can you feel it? I, for one, couldn’t be more excited if I tried!
Nothing like firing up the grill and being able to enjoy those flavors we missed so much during the winter.
Last week, we had a 70 degree day in March, and we decided to grill up some chicken. I had been eyeballing my Secret Recipe Club assigned page for the month, Morsels of Life, and remembered seeing this recipe for Broccoli Slaw. I couldn’t wait to make it our side dish! Browsing the site, I found many yummy recipes to try, many of them with an Asian flair, like this Asian Mushroom Noodle Soup. The other one I know I will be trying is the Chipotle Mayo! Doesn’t that sound good?
This salad was so easy, I bought a bag of broccoli slaw and a bag of shredded carrots, the only slicing I did was the green onions.
I made the dressing in a little jar, shook it up and poured it over the top. I made the dressing a couple hours ahead of time, so that it could marinade in the fridge before we enjoyed it at dinnertime.
You’re going to want to keep this one, so be sure to pin it to try it soon!
- For the Slaw:
- 1 (12 ounce bag) broccoli slaw
- 2 cups shredded carrots
- 1/2 cup green onions, sliced
- sunflower seeds, optional for topping
- For the Dressing:
- 1/3 cup mayonnaise
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon dill
- 1/4 teaspoon celery seed
In a small jar, shake together dressing ingredients until combined.
In a bowl, toss together broccoli slaw, carrots and green onions.
Pour dressing over slaw, toss to combine. Refrigerate until ready to use.
Top with sunflower seeds if desired.
Amount Per Serving: Calories: 236 Total Fat: 20g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 5mg Sodium: 1387mg Carbohydrates: 12g Fiber: 3g Sugar: 7g Protein: 5g