Spinach Broccoli Slaw
Today’s Spinach Broccoli Slaw recipe is not only nutritious, it’s delicious to boot! Perfect for Meatless Monday, or any day, this simple salad can be made in mere minutes. Make a lot, you won’t want to stop eating it! Plus, two ways to dress it to suit your tastes.
Mr. Saucy decided about two weeks ago that he wanted to start walking again and he wanted to watch what he was eating. It’s not so much the foods I cook that are the issue with his weight, it is the sauces Mr. Saucy loves so much that are his issue.
I’ll cook lean meats, but he’ll load them down with sauces (like ketchup, or barbecue sauce, or 57, you name it); when I made a lean fish he’ll slather it with tartar sauce or cocktail sauce; when I make a salad for us, he’ll drown it dressing.
I talked to him (again) about how to manage his food. The difference this time is that he listened! I’m so proud of him. He made a spreadsheet and he’s tracking what he’s eating. He’s reading labels and figuring out just how far he needs to walk to work off some of those sauces he loves so much, and so he’s his consumption of them drastically. And he’s losing weight. Best of all, he’s feeling better and I am very proud of him.
This salad came about in my quest to serve a salad he’d love and it not require a ton of dressing to satisfy him. I’m giving you two ways to dress it; one creamy, one vinegar-based. You can use whichever suits you.
Fresh baby spinach leaves, stacked and sliced; combined with grated broccoli stems (it takes seconds in a food processor with the grating disk), shredded red cabbage, a julienned carrot, sliced red onion, pumpkin and sunflower seeds and a simple dressing.
There are so many great textures and flavors in this salad. Mr. Saucy loved it and went back for more; a sure sign of a hit! It’s one I will make again and again. I hope you’ll try it!
P~
- FOR THE SALAD:
- 4 cups sliced spinach leaves (I stacked the leaves and sliced them for ease and speed)
- 2 cups grated broccoli stems and buds (I used the grate disk on my food processor)
- 1 cup sliced red cabbage (I just cut a small portion off the cabbage and sliced it with a knife)
- 1 carrot, peeled and julienned (about ½ cup) (I cut thin strips with a knife, but you could grate it if you choose)
- 2 tablespoons sliced red onion
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- FOR THE DRESSING:
- ¼ cup apple cider vinegar
- 1 teaspoon Dijon mustard
- pinch of kosher salt and ground black pepper
- 1 tablespoon olive oil
- (For a creamy dressing, add ¼ cup of mayonnaise)
- Place all of the salad ingredients in a bowl and toss to combine.
- In a small bowl, add the vinegar, mustard, salt and pepper and whisk to combine.
- While whisking, slowly drizzle in the olive oil.
- (If making a creamy dressing, add the mayonnaise and whisk to combine).
- Pour the dressing over the salad and toss to coat.
