Trees, Seeds, and Beans (Broccoli Slaw) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I came up with this broccoli slaw side dish when I was trying to clear the fridge out prior to leaving for a vacation. Grabbed what I saw, stirred up a bowl, and gave it a cheeky title based on some of the cute terms my daughter uses for food. I used lite mayo and Splenda, and I'm sure it would be great with full-fat mayo and sugar. Saved the other half-can of garbanzos for tossing with a salad. I also used half fresh, half frozen broccoli (as that's what I had on hand), and it was all tasty. Ingredients:
2 1/2 cups broccoli florets, cut into bite-size pieces |
4 cups ice water, or as needed |
1/2 (15 ounce) can garbanzo beans, drained and rinsed |
1/4 cup matchstick-cut carrots |
2 tablespoons raisins |
2 tablespoons sunflower seeds |
1/3 cup mayonnaise |
2 tablespoons white sugar |
1 tablespoon white vinegar |
1/4 teaspoon red pepper flakes |
salt and ground black pepper to taste |
2 tablespoons sunflower seeds, or to taste |
Directions:
1. Bring a large pot of water to a boil; cook broccoli until bright green, about 1 minute. Transfer to a bowl of ice water; drain.
2. Combine broccoli, garbanzo beans, carrots, raisins, and 2 tablespoons sunflower seeds in a bowl. Whisk mayonnaise, sugar, vinegar, red pepper flakes, salt, and black pepper in a separate bowl. Stir dressing into broccoli mixture. Cover and refrigerate for at least 1 hour for flavors to blend. Garnish with about 2 tablespoons sunflower seeds.
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