Broccoli And Celery Slaw Recipes

Steps:

• Combine all the ingredients. Season with salt to make sure it is delicious. Let sit for at least 1 hour before serving.

Steps:

• In a large bowl, combine coleslaw mix and onions. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Drizzle over coleslaw; toss to coat.

Steps:

• Place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 to 30 minutes. Squeeze out excess water.
• In a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together. In a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed or sunflower oil. Toss with the shredded vegetable mixture. Serve or refrigerate until ready to serve. Sprinkle each serving with black sesame seeds.

Steps:

• Combine the broccoli, celery, and red onion in a large mixing bowl.
• To prepare the dressing, in a small bowl combine the mayonnaise, lime juice, zest, cumin, chili powder, sugar, salt and pepper. Whisk to combine.
• Pour the dressing over the vegetables and stir to combine. Cover and allow the slaw to sit for at least 30 minutes, tossing every so often to combine well. Top with raisins before serving.

Steps:

• In a bowl combine the mayo, apple cider vinegar, sugar , black pepper, and celery seed.
• The mixture should resemble a creamy dressing consistency. You made need to add extra vinegar, sugar, pepper, and celery seed to your taste. I tend to add a little more vinegar to thin it out and use splenda instead of sugar.
• Toss broccoli slaw with dressing and even coat.
• Refridgerate before serving.

Steps:

• Mix mayonnaise, blue cheese, sugar, olive oil, mustard, vinegar, red pepper flakes, onion powder, and celery salt together in a large bowl. Add cabbage, carrots, broccoli, and raisins; stir to coat. Chill in refrigerator at least 2 hours before serving.

Steps:

• In a large bowl, toss together cabbage, red pepper, yellow pepper, onion, carrots and celery. Refrigerate until serving.
• In a small bowl, whisk together the vinegar, oil, sugar, mustard and dill. Pour over salad and toss to coat just before serving.