Broccoli Slaw with Citrus Vinaigrette {Gluten-Free, Keto, Paleo}
Spring is a refreshing change from the doldrums of cold, winter days. This Broccoli Slaw with Citrus Vinaigrette brings bright, fresh citrus flavors to colorful, crunchy broccoli slaw. It’s like a breath of fresh, Spring air!
Broccoli Slaw with Citrus Vinaigrette is a perfect companion to grilled meats (or portobello steaks). My husband can’t wait to get the grill out as soon as it’s even remotely warm enough. I can’t wait to enjoy this fresh slaw with a sizzling, juicy steak.
Who Came Up With Broccoli Slaw, Anyway? (And How To Make Your Own!)
Broccoli slaw was actually created in 1991 as a way for a vegetable producer to reduce waste. How clever! You can also make your own broccoli slaw from broccoli stems, just like they do.
Simply peel off the outer, fibrous layer on the stem. Next, shred the stem using a food processor or box grater. If you don’t have time for that several brands of prepackaged organic broccoli slaw exist on the market.
Additionally, if you’re keeping a close eye on carb counts making your own slaw mix is wise. Most prepackaged slaw mixes contain carrots which are higher in carbs. Making your own means you can control what goes in it.
Tips for Making the Perfect Broccoli Slaw Recipe
Nobody likes a soggy salad, right? Broccoli slaw will hold up for several days in the fridge and that’s a terrific advantage. You can make a big batch on the weekend to munch on throughout the week or pack in lunches.
While broccoli slaw’s tough nature is great for storage, that means it’s a bit resistant to absorbing dressings. Ideally, you’ll make this the night before. That gives the vinaigrette time to marry and mingle with the broccoli slaw in the fridge. Stir it a few times, too, if you can.
If you just can’t make it the night before giving it at least a good 4 hours of chilling.
Big Texture And Refreshing Flavors Are In This Broccoli Slaw!
While broccoli slaw is crunchy on its own, it needs an extra dimension of crunch. Adding Wildly Organic raw, soaked, and dehydrated pumpkin seeds is just the thing! However, due to the delicate nature of the seeds, it’s best to add them right before serving.
In contrast almonds, pecans, and pistachios aren’t likely to succumb to sogginess. They’re also a great addition to this slaw if you prefer them over pumpkin seeds. Personally, I enjoy the slight pop-crunch when eating them!
On the other hand, the refreshing vinaigrette brings a bright citrus flavor to the party. It’s slightly sweet, slightly tangy and a delightful change from heavy, creamy dressings.
Making Broccoli Slaw with Citrus Vinaigrette is a great idea for family gatherings, potlucks, and summer barbecues. It’s an easy, healthy salad to throw together and travels well!
Ready for a Potluck? Try These Other Recipes!
- Curried Deviled Eggs {Gluten-Free, Dairy-Free, Keto, Paleo Friendly}
- Wild Rice and Pecan Salad {Gluten-Free with Dairy-Free and Vegan Options}
- Caprese Quinoa Power Bowl with Basil Pesto {gluten-free with dairy-free option}
- Almost Ambrosia Salad {gluten-free, vegan, paleo, refined sugar free}
- Low-Carb Paleo Tabbouleh
What Will You Enjoy With This Broccoli Slaw? Will You Try Pumpkin Seeds Or Another Nut?
- 4cups organic broccoli slawor make your own (see notes)
- 4 green onionssliced, including tops
- 1cup Wildly Organic Pumpkin Seeds
- 6tablespoons Wildly Organic Olive Oil1/4 cup plus 2 tablespoons
- 3tablespoons fresh orange juiceor more to taste
- 3tablespoons fresh lime juice1 lime
- 2tablespoons apple cider vinegaror favorite vinegar
- 1 to 2tablespoons Wildly Organic Coconut Syrupor sweetener of choice to taste (see notes for keto options)
- 2teaspoons Wildly Organic Garlic Granules
- 2teaspoons dried parsley
- 1teaspoon Wildly Organic Onion Granules
- 1 teaspoon black pepper
- 1/2teaspoon Wildly Organic Pink Himalayan Salt
- 1/2 to 1teaspoon celery seedoptional
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In a small bowl, whisk together the olive oil, juices, vinegar, coconut syrup and seasonings
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In a large bowl, toss the broccoli slaw and sliced green onions (reserve some for garnish) with the vinaigrette until it's well coated.
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Refrigerate 4 hours or overnight for best flavor.
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Before serving mix in the pumpkin seeds, reserving a small handful for garnish.
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Garnish with green onions, pumpkin seeds, and orange peel, slices, or sections as desired.
*To make your own broccoli slaw, simply peel off the outer, fibrous layer on the stem. Next, shred the stem using a food processor or box grater.
**To make a low carb, sugar free, and keto broccoli slaw replace the coconut syrup with a keto-friendly sweetener and sweeten to taste.
***To keep the pumpkin seeds crispy add before serving for a crowd or to individual servings when ready to eat.
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