Haven’t gotten your hands on BroccoLeaf yet? Here’s a worthwhile reason to seek it out. BroccoLeaf–the outer leaves of the broccoli plant–is a nutritious and delectable green, much like collards. It holds up well in this shredded salad recipe for a filling lunch or dinner.
Makes 8 servings
For the slaw mix:
1 bunch BroccoLeaf, taken off stems and shredded (about 4 cups)
4 cups shredded cabbage
1 cup shredded carrots
½ cup thinly sliced red onion
1 cup toasted and salted slivered almonds
¾ cup dried cranberries
For the dressing:
1/4 cup cider vinegar
2 tablespoons sugar
3 tablespoons dijon mustard
¼ cup canola oil
1/2 teaspoon sea salt
½ teaspoon freshly ground pepper
Mix the BroccoLeaf, cabbage, carrots and red onion in a medium sized bowl. Reserve the almonds and cranberries.
In another bowl, whisk together the vinegar, sugar, mustard, canola oil, salt and pepper. Pour over slaw mix and toss to combine. Add the almonds and cranberries.
Recipe courtesy of Foxy Produce
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