This broccoli cabbage slaw idea came from from leftover broccoli, used the night before in my Mediterranean noodle dish. I knew I wanted to use the broccoli in a totally different way. I always prefer to blanche my broccoli before adding to salads, but you can certainly keep it raw if you prefer! Then, I found a poppyseed dressing and loved the hint of sweetness from the apricots.
Makes 4-6 cups
Total prep time: 10 minutes
Refrigerate for at least 2 hours.
- 1/2 head red cabbage
- 1 small head broccoli with stem
- 5 dried apricots or 2 fresh, chopped into small pieces
- 12 oz. Mori-Nu firm silken tofu (1 package)*
- 1 tsp. salt or to taste
- 3-4 Tbsp. coconut sugar (brown sugar or maple syrup work, too)
- 2 Tbsp. lemon juice (juice of 2 small lemons)
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. minced red onion
- 2-3 Tbsp. poppyseeds
*If you want to eliminate soy, substitute the tofu for 1 cup of raw cashews, soaked overnight.
- Cut off stem from broccoli, then cut the stem in half.
- Using either a mandolin or peeler, shave thin slices of the broccoli stem, then chop into smaller slices.
- Blanche the small florets in boiling water for 4 minutes. Remove and place in ice water to retain their color.
- Chop or grate red cabbage into slaw-size pieces and place in large bowl.
- Add broccoli stem pieces and the florets.
- Add in apricots and dressing; toss to coat it all.
- Refrigerate for at least 2 hours.
- Blend first four ingredients in blender or food processor.
- Taste, add more salt, sugar, or lemon juice if desired, blend in.
- Mince red onion.
- Add red onion and poppyseeds to dressing, stir in.