this shit rocks no. 105: WHOLE broccoli slaw with golden raisins, feta, and toasted pistachios
With the easiest vinaigrette of all time!!
WHOLE Broccoli Slaw with Golden Raisins, Feta, Toasted Pistachios, and Herbs
I am a simple woman. I love a crunchy slaw with a straightforward vinaigrette. Sometimes the most delicious, beautiful dishes involve no cooking, whatsoever. This broccoli slaw is one of those recipes. The dressing could not be simpler, and the components of the salad are as basic as they come.
The beauty of this slaw is that it uses up the whole broccoli, stalk included. Florets get all the attention, but I feel strongly that the stalk is where it’s at. Not only is the stalk full of nutrients and fiber, it’s vegetal and crispy and still possesses that earthy, broccoli flavor. To me, throwing out the stem is criminal and straight up lazy (sorry!). Why dispose of something that’s perfectly fine to eat?
In order to make use of this underutilized section of the vegetable, you’ll need to use a vegetable peeler to shave away the woody, stringy exterior (the fresher the stalk, the less peeling you’ll need to do). Once you’ve peeled away the tougher skin, you can then slice and dice it however you like for pastas, soups, stir-fries, homemade pickles, and salads.
There’s a good amount of knife work that goes into this refreshing slaw, which means it’s important to use a knife that is comfy to hold, easy to maneuver, and possesses a sharp, nimble blade for easy and efficient slicing. I am a Shun girl, through and through, so I used the knife that I reach to most often, my Shun 8-inch Chef’s Knife.
From julienning the broccoli stalk and apples to chopping up florets, raisins, pistachios, and fresh herbs, this is the knife for the job. I have said it before and I’ll say it again, your knife should be doing the work for you. Knife skills take time and practice, and if you’re using a dull blade or a poorly designed knife, you’re only making things that much more difficult for yourself. Make it easy! Cooking should be FUN, okay?!
Of course, the contents of this slaw are infinitely riffable. The pistachios can be swapped for your favorite toasted nut or seed, the golden raisins can be swapped for any dried fruit, and the feta can be swapped for any crumbly cheese (I think you could even chunk up an aged cheddar which would be nice with the broccoli and apples).
For a slaw like this, I think an easy vinaigrette is best. Use a mason jar to shake up olive oil, mayo, mustard, lemon juice, honey, salt, and pepper for a tasty dressing to pull the whole thing together.
The beauty of this salad is that it only gets better as it sits in the fridge. For optimal crunchiness, I would recommend eating it upon making, but for a slightly softened bite, it is just as tasty in the days to come.
Serves: 4
Active time: 25 minutes
Total time: 25 minutes
1 broccoli crown
⅓ cup olive oil
1 tablespoons mayonnaise
1 lemon, zested and juiced
2 teaspoon honey
2 teaspoon Dijon mustard
Kosher salt, to taste
Freshly ground black pepper, to taste
1 medium apple, sliced into matchsticks (such as Honeycrisp or pink lady)
½ cup toasted pistachios, coarsely chopped
⅓ cup golden raisins, coarsely chopped
⅓ cup feta cheese, crumbled
¼ cup fresh dill, finely chopped
¼ cup fresh mint, finely chopped
Separate the florets from the broccoli stem. Use your hands to break down the florets into small pieces. Slice off the bottom of the stalk and peel away any tough skin or thick, woody parts of the stem. Cut the peeled stem into 2-inch planks, then thinly slice into matchsticks.
In a medium bowl, whisk olive oil, mayonnaise, lemon zest, lemon juice, honey, and Dijon. Season to taste with salt and pepper.
In a large bowl, add broccoli, apple pistachios, golden raisins, feta, and herbs. Toss with dressing and season to taste with salt and pepper. Serve immediately.
Thanks to Shun for sponsoring this sending!
This is the lunch inspiration I needed