Broccolini Slaw (without Mayo)
This broccolini slaw is light and fresh, with the best crunch and a tasty mint dressing. Perfect for summer picnics, lunches and BBQs.
Servings: 6 servings
Calories: 84kcal
Equipment
- Sharp knife
Ingredients
- 8 broccolini stems finely diced
- 2 cups white cabbage shredded
- 1 cup red cabbage shredded
- 1 large carrot grated
- small handful mint leaves diced
For the mint dressing
- ¼ cup fresh mint leaves
- 3 tablespoon extra virgin olive oil
- 2 teaspoon apple cider vinegar or white distilled vinegar
- 2 small garlic cloves
- 1 teaspoon maple syrup
- pinch salt
- pinch black pepper optional
Instructions
- Make the mint dressing by adding all the ingredients to a blender and blending to a dressing. Taste test and adjust with more oil or vinegar to preference.
- Finely dice the broccolini. See the notes in the post above for more details.
- Add all the vegetables to a bowl and drizzle over the dressing. Toss to combine.
Notes
- Dice the vegetables, particularly the broccolini and cabbage very finely as they are slightly tougher vegetables.
- Combine the dressing well with the slaw so all the vegetables are fully coated.
- Adjust the ingredients for the slaw, particularly the mint and garlic, to taste preference.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- red cabbage scores 0, but has a ? as a liberator.
- broccolini is not rated on the list. Broccoli scores 0.
- apple cider vinegar scores 1. Note that some people cannot tolerate vinegar at all, and can omit from the recipe.
- garlic, which scores 1.
- black pepper, which scores 2.
Nutrition
Calories: 84kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 18mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2296IU | Vitamin C: 20mg | Calcium: 29mg | Iron: 0.4mg