Broccoli Slaw…The Perfect Summertime Side Dish!
Broccoli Slaw
Are you looking for a tasty and refreshing dish to bring to your 4th of July party that everyone will love?
Look no further than this Broccoli Slaw!!
It is so tasty and easy to make!
As a bonus, it is free of gluten, dairy, soy, and nightshades.
It can easily be made egg-free for those in the elimination phase of AIP or for vegans.
Do you love gathering with family and friends over the summer, but hate how you feel after eating foods that do not agree with you?
They taste so good at the moment, but soon after, you may find yourself wishing you had chosen differently.
But what are you supposed to do when there are no options available that support the way you eat?
I have been there, and I hear you!
For a detailed approach to embracing the joy of gathering with those you love, while still supporting your health, check out my blog post, "Tips to Enjoy Summer Events, While Still Supporting Your Health!"
The underlying theme is to take ownership of the situation when possible. You do not always need to be at the mercy of what is being served.
I have my go-to options of what to bring to events, that I know I can eat and that others will like as well!
This Broccoli Slaw is one that I have often brought, and it is always enjoyed!
This recipe is a modified version of Sophie Van Tiggelen’s Coleslaw recipe on page 108 from her book The Autoimmune Protocol Made Simple Cookbook. She is the creator of A Squirrel in the Kitchen blog.
One of the modifications is the addition of jicama! If you read my recent post, Jicama…The Most Refreshing Vegetable You Didn’t Know You’re Missing, I’m sure you are not surprised that I added this. I love it so much!
This is such an easy recipe to make, and my whole family likes it!
Besides taking it to a gathering, it is a great ready-to-go dish to have on hand!
It goes great with a variety of things, such as:
Burgers
Grilled chicken
Salmon
Pulled pork
It also makes a nice base for a grab-and-go salad at lunch time! Just add a quick protein, like some BPA-free canned salmon, tuna, or chicken. You could also add a little lettuce and avocado to round it out.
The Ingredients:
The Base:
1 Green Apple, julienned
Juice of 1 Lime (or 2 TBSP bottled)
Two 10 oz bags of Broccoli Slaw
1 Jicama, peeled and chopped
4 Scallions, thinly sliced
1/2 Cup Minced Fresh Parsley (or Cilantro)
1 Inch Knob Fresh Ginger, peeled and grated
1/4-1/2 tsp Sea Salt (or more to taste)
Garlic-Lemon Mayonnaise:
1 Cup Wegmans Avocado Mayo
1 1/2 tsp Lemon Juice
1/2 tsp Garlic Powder
Pinch of Fine Sea Salt (or to taste)
Step-By-Step Pictures:
Step 1:
Julienne the green apple, then mix in the juice from 1 lime or 2 TBSP of bottled Lime Juice.
I like the brand Santa Cruz for both lime and lemon juice because the only ingredient is the juice itself, and as a bonus, it is in a glass bottle!
Step 2:
Combine the remaining base ingredients into a large bowl.
I know it is hard to see, but yes, the 2 bags of broccoli slaw are underneath the rest of the yumminess!
Note On Grating Ginger:
I am going to be honest, grating ginger is probably one of my least favorite things to do in the kitchen!
But the flavor makes it so worthwhile!
I have some tips to make it easier.
Use a spoon to scrape off the thin layer of skin. This is so helpful! You lose much less of the ginger, and it is also much easier to get into the crevices.
Using a microplane zester is great for grating! It tends to collect on the underside, so I use a knife to scrape it out.
In a pinch, ginger powder is certainly a viable option! I suggest starting with 1/4 tsp and adjusting if you would like more.
Step 3:
Combine all the base ingredients until well mixed.
Step 4…Make The Mayonnaise:
In Sophie’s cookbook, on page 40, she includes a recipe that is compliant with the elimination phase of AIP and is also vegan because it is egg-free. I will include that below.
Since I have reintroduced eggs, I typically use a shortcut for the Garlic-Lemon Mayonnaise.
Instead of creating a mayo-like base with egg-free ingredients, I use a store-bought avocado mayo with clean ingredients. The brands that I recommend are either Wegmans or Chosen Foods. Primal Kitchen changed its avocado mayo recipe, and I no longer care for it. It gets clumpy and doesn’t mix well once refrigerated.
I add the lemon juice, garlic powder, and sea salt to the mayo. Then taste and adjust those ingredients if needed.
For the broccoli slaw pictured in this post, I used the egg-free Garlic-Lemon Mayonnaise mentioned below.
Garlic-Lemon Mayonnaise
(
AIP Elimination Phase and Vegan Egg-Free )
Ingredients:
1/3 Cup Avocado Oil
1/3 Cup Extra Virgin Olive Oil
1/3 Cup Palm Shortening
1 1/2 tsp Lemon Juice
1/2 tsp Garlic Powder
Pinch of Fine Sea Salt
Add The Ingredients:
Combine all the ingredients in a tall and narrow container.
Use an immersion blender to mix well.
Once blended, you can adjust the lemon juice, garlic powder, and/or sea salt to taste.
This recipe can easily be made into a regular mayo by simply omitting the garlic powder.
On a side note, I do love any opportunity I have to use an immersion blender!
Same goal achieved, with less cleanup than a regular blender! Yippee!!
Tada!
Isn’t That Just Beautiful!!
I tend to use more mayo dressing than is called for, so what you see pictured is a double batch of the amounts listed above.
It does solidify when it is refrigerated, so it is best to leave it out for about 20 minutes before using.
Step 5:
Add whichever version of the Garlic-Lemon Mayonnaise you decided on.
Mix until well combined.
Feel free to adjust the seasonings to your taste preference.
If you are taking it to an event, it is best to add the mayo right before eating.
If you use the egg-free version of the mayo and it has been added in advance and refrigerated, just let it sit for a little bit so it reaches a creamier consistency.
There You Have It!!
Done and ready to take your next event, or enjoy as a tasty side to your favorite summertime meal!
In Case You Missed Them…
Here Are Some Previous Posts Mentioning Other Supportive Options To Take To Gatherings!
I love sharing quick, simple ways to eat healthy!
If you know someone who might appreciate this approach to their health, please pass this post along to them!
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If you make this broccoli slaw, I’d love to hear about it! Leave a comment and share your thoughts!
Wishing you and your family a blessed and beautiful 4th of July!
Love,
Beth xo