Thursday, November 08, 2012


I feel like this barely counts as a recipe, especially since I found it on the back of a package, yet I’ve made it several times and it continues to be really tasty, so why not?

As I’ve mentioned, I always buy Trader Joe’s broccoli slaw to go with my fish and chips, because I’m not a fan of cabbage. (Well, I do like cabbage slaw with my fish tacos. I am a complicated person.) I only use half the bag for that, though, and I couldn’t ever figure out what to do with the rest. Sometimes I’d sprinkle it on top of a green salad, but mostly I’d stash it in the fridge intending to find a use for it, and the next time I’d pull it out it would have gone bad. Then one day, I—duh!—turned the bag over and spotted a recipe that looked pretty decent, with apples, walnuts, and cranberries. The recipe just said to use “your favorite dressing,” and I immediately thought of the creamy mustard vinaigrette that goes with my beloved arugula, potato, and green bean salad, a dressing I find myself making often for other purposes. It’s great on crispy chicken salad, which also contains apples, walnuts, and cranberries, so I knew it would work with this slaw.

The result is a wonderfully crunchy, fresh-yet-fallish salad that’s perfect with a grilled cheese sandwich on the side for lunch or a light dinner. I halved the original recipe but usually end up increasing the cranberries and apples a bit. This time, because I had orphaned green onions in the fridge, I threw in some scallion greens and they made it even better; I don’t think I’d bother buying them just for this recipe, but it’s worth adding if you have one to spare, because the oniony bite helps to further balance the sweetness of the cranberries and apples. I think bagged broccoli slaw is available at other stores besides Trader Joe’s, but I’m sure you could make your own if you have a food processor or a good grater—it’s just shredded broccoli stems with a little shredded carrot mixed in.

6 ounces broccoli slaw
2–4 tablespoons dried cranberries
2–4 tablespoons chopped walnuts, toasted
1 medium apple, diced
1 green onion, green part only, thinly sliced (optional)
2 tablespoons white wine vinegar
2 tablespoons plain yogurt
1 teaspoon Dijon mustard
½ teaspoon coarse salt
Freshly ground pepper to taste
2 tablespoons walnut oil or olive oil

1. In a large bowl, conmbine the broccoli slaw, cranberries, walnuts, apple, and green onion (if using).

2. In a small bowl, whisk together vinegar, yogurt, mustard, salt and pepper. Add oil in a slow, steady stream, whisking until emulsified.

3. Pour dressing over slaw (you may not use it all; start with about three-quarters, toss well, and then add more gradually as needed) and stir until all the ingredients are well coated. Let sit for about 15 minutes before serving.

Serves: 2–3
Time: 25 minutes
Leftover potential: Unknown.

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