Monday, July 25, 2011

broccoli slaw

What a lovely Monday evening. I got in a great workout, made an amazing dinner, prepared my lunch for tomorrow, and sat down on my bed and looked through the entire Ikea catalog page by page. Colorado's first Ikea store opens in 2 days, and let me tell you, there is some mad Ikea fever around here. I hear there are already people camping out in front of the store! I'm not
that crazed, but I am excited to pick out some cute new items for my place.

Before fully diving into the Ikea catalog, however, I made myself a giant bowl of broccoli slaw. I have an abundance of broccoli in my house right now, and even though I love steamed broccoli, I thought I'd mix it up with something light, chilled and summery. I modeled my recipe after this one I found on Apartment Therapy, but I adjusted it according to what I found in my kitchen.

Stuff you need: 1. 1 head broccoli 2. 1/2 small onion 3. 1 carrot 4. 1/4 cup raisins 5. 1/4 cup sliced almonds 6. a heaping 1/4 cup Vegenaise 6. 2 tablespoons lemon juice 7. 1/2 tablespoon stone ground mustard 8. a pinch of salt

Start by chopping/shredding your broccoli, carrot and onion. If you are lucky enough to own a food processor, you should totally use it. If you are poor like me, roll up your sleeves and get to cutting! When your veggies are ready, place them into a large bowl, and add the raisins and almonds.

In another bowl, combine the Vegenaise, lemon juice, mustard, and salt. Vigorously stir the concoction together and then adjust the flavor accordingly. The original recipe uses vinegar, which would have been a nice addition, but I didn't have any in my cabinets, so I just used more lemon juice. Combine the liquid mixture to the shredded vegetables and toss well. The flavors will blend better if you let it sit in the fridge a while, but let's be honest, this slaw is ridiculously delicious, and there's no way in hell it could possibly stay out of my belly for more than 5 minutes.
Isn't it beautiful? The colors are so nice with the orange carrot, purple raisins, and green broccoli, but let me tell you, it is even more tasty than it is attractive. It may have turned out a little overly-lemony, but for a hot, summer night, the bold, citrus taste was perfect. The chopped vegetables and crunchy almonds also give this dish a really great texture, that would be nice in a variety of recipes. Tonight I threw it in a black bean and corn burrito, and I'll definitely take the slaw for lunch the next few days. In fact, I might even make a second batch with my other head of broccoli and eat it all week! Yes. It's that good. Ikea may be premiering in Colorado, but this broccoli slaw is pretty exciting too :)

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