Summer Broccoli and Apple Slaw with Dijon Agave Dressing
Summer has arrived and I am back at the blog. It has been a busy and exciting few months, for sure. Don't worry all of the updates are to come soon, but let's just say "the wait is over!" ::winkwink::
I abandoned the blog for a while, but I am back! I've got a backlog of recipes and other posts that I can't wait to share with you! We have been grilling and chilling recently and one of my new obsessions are slaws. But not the soggy, mayonnaisey, cabbagey slaw you may be used to (Sorry Dad!) I've been experimenting with other veggies and more vinegar-based dressings. There are so many prepackaged slaw mixes at the supermarket now that you don't have to be a slave to the mandolin or cutting board. They can easily be dressed and mixed any way you want; the possibilities are endless. I love that you can make them ahead of time. I prefer to have mine refrigerated for 1 to 8 hours before serving, but I like my slaws pretty crispy. Depending on the veggies you use and how you prefer your slaw, you can even make it up to a day in advance.
