The best things in life do not have to come in big packages, they don’t have to be expensive, they don’t have to take lots of time. This side dish is one that my entire family eats. In the recipe I’ve included my secret tips to make this better, faster and you become stronger. (sorry I am a fan of the 6 Million Dollar Man Series)
- 1 cup carrots, shredded
- 1½ cup broccoli spears, shredded
- ½ cup thinly sliced red onion
- ¾ cup red cabbage, shredded
- 2 Tablespoon of Creamy Italian Dressing - below
Use the shredding blade in your food processor; grate broccoli, carrots and red cabbage.
Peel and slice red onion into thin slices and quarter the slices. (Shhhh….. When I am in a rush or I don’t want to clean all those dishes, I buy a bag of broccoli slaw mix but use my dressing not the one included in the packaging.)
Add all ingredients to a large bowl, mix. (Another secret tip: I like to add a bit of chopped broccoli just to give it some texture) Serve chilled.
Creamy Italian Dressing
- 2 Tablespoon homemade mayo
- 1 Tablespoon balsamic vinegar
- 1 clove of garlic
- 1/8 teaspoon Italian herb
- salt and pepper to taste
Mix all ingredients in a blender. If mixture is too thick add either vinegar or water. Remember your dressing will get slightly more liquidy as you toss it with your salad. (tip of the day: ½ teaspoon of garlic powder can be substituted for the clove of garlic)
- 1 egg
- ½ teaspoon dry mustard
- ½ teaspoon salt
- 2 Tablespoon lemon juice
- 1 ¼ cup light olive oil
Place egg, dry mustard, salt, and lemon juice in the blender. Add /14 cup of olive oil and whirl until well mixed.
SLOWLY incorporate the remaining olive oil. Drizzle it in with as small a stream as possible. You’ll hear it start to emulsify. Don’t rush this. Be Patient. Continue to blend until all the oil is incorporated and your mayo is light and fluffly. (Do not use extra virgin olive oil. I’ve tried this, it is not a good choice at any time. Trust me on this)
Enjoy all your Broccoli adventures,