One of my favorite side dishes is broccoli slaw. I like it because it is easy, it’s loaded with fiber and nutrition, and it tastes great. It also goes with everything so it’s versatile. The cabbage is not necessary, but it does give the slaw a beautiful color.
1 bag broccoli slaw or “rainbow salad”
1 head of broccoli or bag of broccoli florets
1 wedge of red cabbage (about 1/4 cabbage)
1/2 cup sunflower seeds
1/2 – 1 cup paleo mayo
1/4 cup apple cider vinegar (Vom Fass is my favorite)
salt and pepper to taste
*optional add-ins – dried cranberries or chopped bacon pieces
Put broccoli slaw into a big mixing bowl and set aside. In a food processor, chop cabbage until coarse. Add to broccoli slaw. Remove thick stem from broccoli head, leaving florets. Put broccoli florets in a food processor and chop till coarse. Add to bowl. Stir broccoli, slaw, and cabbage until combined.
Combine 1/2- 1 cup paleo mayo, 1/4 cup apple cider vinegar, and 1 t. salt in a mixing cup. Pour over slaw mixture and combine. Add sunflower seeds and any other mix-in you might like. Taste and season with more salt and pepper to your liking.