And while we’re on the topic of sides, slaw is a popular staple for its crunchy refreshment and healthy nutrients Our Springtime Slaw is a new take on the classic, with broccoli, radish, carrots, lemon juice, and more. (Serves 4)
- 2 c. Broccoli (small, one-bite florets)
- 1 c. radish, thinly sliced (Be careful if using a Mandolin.)
- ½ red onion, shaved (Be careful if using a Mandolin.)
- 2 c. rainbow carrots, sliced crescent-cut on a bias
- 3 Tbsp light mayonnaise
- ¼ c. low-fat milk
- 2 Tbsp white vinegar, separated
- 1 Tbsp apple cider vinegar
- 1 Tbsp fresh lemon juice
- 1 garlic clove, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Note: When making a slaw it’s always best to keep ingredients shaved, sliced really thin, or one-bite-sized.
- Put broccoli, sliced radishes, shaved onions, and sliced rainbow carrots in a large mixing bowl.
- Sprinkle lightly with salt, add 1 tablespoons of white vinegar, mix well and incorporate salt and vinegar into the vegetables. This will start to tenderize the ingredients. Put to the side while making dressing.
- Grab a separate mixing bowl and combine light mayonnaise, low-fat milk, white vinegar, apple cider vinegar, fresh lemon juice, and garlic, and whisk until combined.
- If you prefer to have a thicker dressing or lighter dressing feel free to adjust the mayonnaise content (more for thicker, less for thinner).
- Add salt and pepper to your liking.
- Then take the bowl with the vegetable mixture and pour out any remaining vinegar that may be at the bottom
- Incorporate 2 tablespoons of the dressing into the vegetable mixture.
- Mix the vegetables together and mix the dressing into the vegetables.
- If you need to add more dressing to your liking, feel free to add more.
- Finalize with a touch more salt and pepper to calibrate to the vegetables.
- Serve in a casserole dish, salad bowl, or large plate.