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Sunday, March 7, 2010

Broccoli Slaw with Pomegranate Vinaigrette

This is so easy, it's ridiculous. And it uses broccoli stems, which I don't fancy on boiled broccoli but raw, well...it's another matter. If you like this light, delicious recipe, there are more in this wonderful vegan cookbook: Vegan Table

Recipe serves 2-4 (2 as main meal, 4 for side salad)

3-4 broccoli stems, peel any thick skin and remove dry end
2 carrots
1 Gala, Braeburn, Granny Smith or any good dessert apple, peeled
1/4 cup moist-style dried cranberries
2 Tbs Pomegranate vinegar
1 Tbs grapeseed oil or other neutral-flavored salad oil.

Shred vegetables and peeled apple in a food processor or on a grater. I use the coarse grater.
Stir in cranberries. Toss with pomegranate vinegar and oil.

Serve on a lettuce leaf, or in a bowl or to be fancy, slice an apple thinly equator-style (cross-wise making thin disks.) Lay five disks out on a salad plate and heap the slaw on top.

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