Thursday, April 10, 2008

Quick & Easy Cilantro-Lime Broccoli Slaw

Mmm... Nothing like a brightly colored, fresh, raw vegetable salad to celebrate the first daffodils popping up in the garden. I plan to make this recipe for Passover, since it's so incredibly fast to whip up large amounts of and is good with nearly every meal. It's also a welcome burst of color and flavor in a holiday that (in many houses but not mine!) tends to be dominated by dense, heavy, potato-focused Ashkenazi fare. This is a super-quick, no-cook, minimal-chopping dish that can be served as a side for Mexican or other Central American cuisines, as a topping on a green salad, or alongside fish or grilled chicken. It's perfect for warm weather, when cooking is the last thing you want to do. I think this will also be a good stand-by for shabbat.

This is hardly a coleslaw (yuck, I hate coleslaw) but it's made with what is often called "broccoli coleslaw mix". You can find it in most American supermarkets I've been in, with the bags of salad and shredded cabbage. It usually contains shredded broccoli and carrots, and sometimes cabbage as well. If you can't find the kind with cabbage in it, try shredding a little purple cabbage in yourself - It's worth it for the color alone.

I don't bother putting in the measurements for this recipe, which I am usually fairly consistent in doing, because it's really an intuitive recipe that's best done by seasoning it to suit your own tastes. Add ingredients little by little, mix well, and taste before further seasoning. Remember that overnight while it sits in the fridge, the vegetables will absorb the flavors fully. So dress it lightly, and don't overdo it on the spices or the lime juice - Subtlety works well with for this salad. It's a perfect showcase for that bottle of very high quality extra-virgin olive oil you've been saving in the back of your pantry... or is it just me who saves such things for "a special occasion" that never comes?


[Gluten-Free / Dairy-Free / Pareve / Vegan / Soy-Free ]

1 bag broccoli coleslaw mix
Fresh cilantro, chopped
Lime juice, fresh or bottled
A generous amount of high quality extra virgin olive oil
Cayenne pepper, to taste
Ground coriander, to taste
Cumin, to taste
A dash of agave nectar or honey

Mix all ingredients in a large bowl. Taste and adjust seasonings. Allow to sit overnight before serving, for optimal flavor. Can stay in refrigerator for several days.


Carrie said...

That looks SO beautiful!! It just shouts SPRING is here!! Great pictures!! Thanks for sharing!

Sheltie Girl said...

I love using broccoli florets and the stems. The stems are truly unsung heros in cooking. This is a wonderful recipe for using all of the broccoli.

Sheltie Girl @ Gluten A Go Go

Anonymous said...

Yum! Justin's been making a broccoli slaw lately loosely based on an Alton Brown recipe- I should post it one of these days.


Naomi Devlin said...

Wow! I'm trying this asap. Those colours alone are enough to tempt me, but with corriander and honey, hold me back....

x x x

kastex said...

I bought California slaw...big flowers of broccoli in it. And naturally I had to jiggy with it. I used Sesame oil instead of olives and threw in a handful of unsalted peanuts. Tis YUUMMMY!! : ) AND makes a beautiful presentation! Thanks!
kathi in houston

Anonymous said...

I will definitely be trying this - I love recipes without measurements! :)


Allergic Girl® said...

looks delish as per your usual...


Looks so beautiful!

Anonymous said...

We would like to feature this recipe on our blog. Please email if interested. Thanks :)

ByTheBay said...

I'm not interested, Sophia, but thank you. I have had bad experiences with recipe aggregators and having my material republished without getting enough credit or traffic back to my blog. But thank you! I am always happy to have my recipes linked to, but not to have them reprinted in full.