Broccoli Slaw with Pineapple Curry Dressing Featured

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Authors: Fatfree Vegan Blog

by Susan Voisin on June 20, 2013

Broccoli Slaw with Pineapple Curry Dressing

This salad isn’t for everyone. In fact, two out of three of my household “taste testers” didn’t like it, but the one that mattered (at least when it comes to this blog) loved it.

I’m getting used to the picky palate of my teenager, but I had begun to think that my husband D likes everything I cook. Not so, apparently. I let him sample this salad before I did, and his lukewarm reaction had me scared to try it, so it was lunch the next day before I worked up the courage to try a bite. And another bite. It was good–sweet and spicy, just the way I like my salads. The only things it lacked were some sweet bites of fruit and maybe some nuts for crunch. So I stirred in halved grapes and sprinkled the salad with roasted peanuts–and wound up gobbling up the entire bowl for lunch.

Broccoli Slaw with Pineapple Curry Dressing

D now claims that he would have liked it better if he’d had it with the grapes and peanuts, and he’ll soon get a chance to test out that theory because this recipe is just so easy and delicious (to me) that I’ll certainly be making it again. And next time I will probably use packaged broccoli slaw rather than laboring over both a spiralizer and a mandolin to grate the broccoli and carrots. Freshly made broccoli slaw is definitely more moist and flavorful than the packaged stuff, so if you don’t mind a little mess and effort, I recommend you use either a mandolin or a food processor and save the spiralizer for larger, softer veggies. Just be sure you peel the broccoli stalks and cut off the bottom 1/2 inch or so to remove all the tough, woody areas before you start your shredding.

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This post contains Amazon affiliate links. When you buy something through them, I receive a commission that helps support this site. Thanks for your purchase!

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