Broccoli Slaw

I know I was an odd one growing up.  I'd eat green peppers like they were apples and grapefruit like it was an orange.  But those were good habits and tastes to have at a young age.  I still have a large focus on vegetables taking up most of my plate.  When I think back at how my mother must have bucked the trend of children hating veggies, I think about her Broccoli Slaw.

I've seen books where parents have to puree veggies and tuck them into the more savory comfort food type of dishes or slather them with a cheese sauce to get kids to eat.  But in this broccoli slaw are large chunks of broccoli and cauliflower in their original form... and raw!  OK, it is slathered with a slaw sauce, but still!  All the glorious nutrients are intact and the muscle memory developed by eating something with such a glorious crunch are valuable.  I am grateful to my mother for her insistence to enjoy vegetables at a young age and to not try and hide them from me.  Although she did try to hide the onions.  But secretly I liked those too.

This is such a simple recipe and one where your patience is rewarded.  With the sun shining and my husband smoking a pork shoulder, I just think this cool, crisp slaw is the perfect thing to accompany a picnic type meal.

The veggie:

• 1 head Broccoli
• 1 small head Cauliflower
• 1 small bunch green onions

Dispatch the broccoli and cauliflower into small bite sized florets.  The upper portion of the stalk can be used as well cut into 1/4" match sticks.  Slice the green onions thin using both the white and green parts.  Combine in a large bowl and set aside.

The Dressing:

• 1 C Mayo
• 2 T sugar
• 3 T Vinegar (not balsamic due to saturation of color, otherwise your preference)
• Salt & Pepper

Whisk ingredients together until uniform and thick.  You will think there's not enough dressing, but there is plenty.  Additionally, the veggies will release some amount of water as the acid tenderizes them.  I've used this amount wither making it with two stalks of broccoli and a large head of cauliflower or less.  Don't double, trust me.

Add slaw to veggies and toss to coat.  Cover and put in fridge.  Wait at least two hours to consume, or overnight.  The veggies will have a wonderful crunch but more give than if you just ate dry and raw.  The acidic flavor will depend on which vinegar you choose.  I used Sherry Vinegar.  You could try Apple Cider vinegar, or White/Red Wine.  Balsamic is a bit too saturated with color and would turn the dish an unpalatable brown.  However, it does come in a white variety, though I haven't tried it.

I hope you try this on your next picnic or BBQ!  You could add to it some golden raisins, some carrots and radishes.  I like it as simple as my mother made it when I was growing up.

Enjoy!