Broccoli-Apple Slaw

 

Every once in a while, I try a recipe that becomes a family favorite and joins the ranking of those that get made over and over again! I found the original recipe for this salad in the “Cooking Light” magazine and made some changes and additions that I thought would be good.  This dish has already graced my table several times in the last couple of weeks, and it will be added to my repertoire of quick and easy weeknight dishes. Except for the bagged broccoli slaw that is readily available in the grocery store, I’ve always got the rest of the ingredients on hand. The dressing is sweet and tangy at the same time, and I love all the crunchy texture.
The original recipe did not call for raisins or pecans, but I thought they’d be a good addition. It DID call for slivered red onion, but I chose not to use it. Make this recipe your own by using ingredients you like! Try dried cranberries or cherries in place of the raisins or use walnuts instead of pecans. Or just leave them out if you prefer! Hope you like this as much as we did!  🙂
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Broccoli-Apple Slaw

adapted from Cooking Light magazine

makes about 6 servings

Ingredients:

  • ⅓ cup mayonnaise
  • 2 T apple cider vinegar
  • 1 t prepared horseradish
  • 1 ½ t sugar,
  • ¼ t salt
  • 1 Honeycrisp apple, diced
  • ½ cup golden raisins
  • ½ cup pecans, chopped
  • 1 (12 oz) pkg broccoli slaw

Preparation:

Whisk together mayonnaise, vinegar, horseradish, sugar and salt in a large bowl.  Add slaw, apple, raisins and pecans.  Toss to coat.

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