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Broccoli Slaw PDF Print E-mail

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BROCCOLI_SLAWsm
Excerpted from My Beverly Hills Kitchen by Alex Hitz, Copyright © 2012 by Alex Hitz, by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

 From Alex: This colorful, fresh, crunchy interpretation is a perfect complement to basic fried chicken, and more upscale fare too. I serve it at my dinner the night before the Oscars every year, a somewhat healthy alternative to the soul food I put on the rest of the buffet. More on this party later. This slaw is really gorgeous in a glass bowl as it's multicolored, richly toned, and full of inviting texture.

 

Ingredients

SLAW
2 cups blanched (see instructions below) fresh broccoli, stems and florets (approximately one head with stems), chopped
2 cups medium-diced green cabbage
2 cups finely sliced red cabbage
3⁄4 cup diced yellow bell peppers
1⁄4 cup minced shallots
1⁄2 cup chopped fresh dill
3⁄4 teaspoon salt
3⁄4 teaspoon ground black pepper

DRESSING
3⁄4 cup Perfect Homemade Mayonnaise, or store-bought
1⁄2 cup sour cream
3⁄4 teaspoon lemon juice
3⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
11⁄2 tablespoons Dijon mustard

Directions


Bring a medium pot of water to a boil over high heat and add 1 teaspoon of salt per each quart (4 cups) of water. Place 2 cups ice cubes in a large bowl.

Add the broccoli to the salted boiling water and blanch it for 1 minute exactly, until it turns bright green. Drain the broccoli in a colander.

Quickly place the broccoli in the bowl with the ice cubes to discontinue further cooking.
When it is cool, drain and dry the broccoli, and then chop it, both florets and stems.
In a large mixing bowl, combine the green and red cabbages, yellow pepper, shallots, fresh dill, salt, and pepper. Add the broccoli. Add 1 cup of the dressing, stir the slaw very well, cover it, and refrigerate it overnight. The next day, you may need to add the remaining 1⁄2 cup of dressing for moisture before serving the slaw cold.

Notes

Yield: 8 cups, or 6 to 8 servings

KosherEye Note: We tried this with parve, tofu based sour cream. Delicious!

Recipe, kosher, side dish

 
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