Broccoli and Apple Slaw

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.

 

This Broccoli and Apple Slaw was the perfect side dish to a simple grilled burger, a buffalo burger to be exact!    

 

 

 

 

Summer Broccoli and Apple Slaw with Dijon Agave Dressing

Serves 6-8 as a side

1 bag of broccoli slaw, I love the one from Trader Joe's

1 cup broccoli florets, cut small

1 red bell pepper, julienned

1 apple, julienned

1/2 red onion, sliced thin

1 bunch of fresh cilantro, roughly chopped 

Dressing

4 tbsp light mayonnaise

3 tbsp apple cider vinegar

2 tbsp coarse ground Dijon mustard

2 tsp agave syrup

1 clove garlic, pressed or chopped very fine

Salt and pepper to taste 

Whisk all of the dressing ingredients together in a large bowl.   Add in the rest of the ingredients and toss. Cover and chill in the refrigerator for about an hour before serving.

Enjoy!