Broccoli Carrot Slaw
Here is a crisp and fun way to make a slaw that is low in fat, and fun to have along side grilled entrees or for special occasions. You can even place it as a garnish on your tacos, grilled sandwiches or burgers! To lighten it up, we have used a sweet and tangy Pineapple alternative dressing. Enjoy!
One pound shredded Carrots and Broccoli
Juice of one Lemon
1/4 cup White Wine or Rice Vinegar
1/4 cup Canola Oil
One cup Pineapple Juice
One teaspoon Kosher Salt
1/2 teaspoon ground White Pepper
1/2 teaspoon ground Cardamom
1/4 teaspoon ground Ginger (optional)
1/4 teaspoon Cayenne
One large Sweet Onion minced
Two cloves Garlic minced
One bunch of Chives minced (optional)
Chopped Pecans for sprinkling (optional)
1) In a small bowl mix the lemon juice, vinegar, pineapple juice, and dried spices together.
2) Next add your grated onion and chopped garlic.
3) Wash and pat dry your shredded vegetables. In a non reactive bowl toss thoroughly with the marinade.
Chill and before serving sprinkle with the chopped chives and nuts if using.
World Cuisine Today Magazine