Food Broccoli Slaw, Especially Style

Say goodbye to bagged, pre-shredded slaw with this striking Especially Food Broccoli Slaw recipe! A low calorie, nutrient dense mix of healthy and crunchy veggies like broccoli stems and florets, napa cabbage, chopped kale, purple cabbage, thinly sliced brussels spouts, matchstick carrots and kohlrabi. Excellent as a base for a salad, a filling for wraps or topping on tacos! Yields 12 cups.

I may never buy pre-packaged broccoli slaw again.

For speedy and unfussy lunch, I like to grab a bag of truly food slaw from the grocery store, toss it with some chopped lettuce to bulk it up a tad and then build a salad from there. However since most of us are not consuming pre-shredded, bagged anything at the moment, I was inspired to create my regular truly food slaw myself. In it you’ll find, tiny broccoli florets and julienned broccoli stems, thinly sliced napa and purple cabbage, finely chopped kale, thinly sliced brussels sprouts, julienned kohlrabi and matchstick carrots. It takes a little time to prep and chop the ingredients in comparison to opening a bag, but I promise you, it’s so worth it in the end.

To cook this Especially Food Broccoli Slaw Set out:

•  broccoli stems – About 2 large stems.
• broccoli florets – I like to cut them so they are smaller than bite-size.
• napa cabbage – Low calorie and nutrient dense, adds savory texture and crunch!
• kale – Use curly leaf or tuscan kale.
• brussels sprouts (raw) – High in fiber, vitamins and minerals.
• purple cabbage – Adds texture, crunch and a pop of color.
• carrots – Lends flavor, sweetness and a pop of color.
• kohlrabi – A crunchy cruciferous vegetable that is mild and slightly sweet.

In a large bowl, measure and add 2 cups each julienned broccoli stems, small broccoli florets, thinly slice napa cabbage and finely chopped kale. To julienne you can use a sharp kitchen knife or a julienne peeler – however, both are linked in the printable recipe at the end of this post.

Next add in 1 cup each thinly sliced brussels sprouts, purple cabbage, matchstick carrots and julienned kohlrabi. For what it’s worth, it’s my experience that the julienne peeler doesn’t work great with kohlrabi.

Use tongs to toss well to combine.

Make it a salad:

To make a short broccoli slaw salad, measure out 6 cups of the especially food broccoli slaw and add to a bowl with 1/3 cup toasted sliced almonds and 1/3 cup dried cranberries – I personally like to use reduced sugar dried cranberries for this.

Pour in 1/2 to 3/4 cup of poppy seed dressing, or dress it to your preference.

Toss well to combine.

Serve with a little extra toasted sliced almonds on top and freshly ground black pepper. You can also add sliced red onion, pepitas or sunflower seeds, cubed cheese, or any other veggies or add-ins you want. And I usually make a big batch of grilled chicken on Sunday and will serve it over top.

You can use this truly slaw blend a bunch of ways! I use it instead of lettuce in fish or shrimp tacos. As a base in salads and in wraps and I’ve even use it for “egg roll in a bowl”. Which now has me thinking I should probably share that recipe with you.

Anyways, stay tuned, because I’m sharing one of my regular salads (that I use this slaw in) on Wednesday!

Enjoy! And if you give this Especially Food Broccoli Slaw and Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!