This is the slaw I was telling you about – the one we topped the Turkey Burgers with! This was pretty simple and turned out really yummy! I used the bagged (or boxed) broccoli slaw to start. It holds its crunch better 🙂 Still, when making slaw I like to make ahead a few hours if possible to let the flavors really mix together.
This is the base that I started with. Mostly broccoli with a few carrots and red cabbage mixed in. Next, I very thinly sliced some fresh radish. About two small ones. Same thing with a cucumber. I had a 1/4 of one left so I used that and another.
Add those to your bowl of broccoli slaw. And lastly, before the dressing I threw in some raw, organic kraut. Basically it’s fermented red cabbage. Fermented foods are good for your gut! I found the jar at sprouts in the refrigeration section. Here is a picture and link to their website for more information on the products!
After mixing those together well, we make the “dressing.” I started with my meyer lemon olive oil. This is something I will be keeping in my pantry from now on. I only used about 1 ounce. I then added in another ounce of citrus champagne vinegar. This is another item we keep on hand. Especially because we make our own salad dressings – as we all should. So much tastier and better for you! Next, I added in some dill weed and some greek yogurt. Probably about 2 tablespoons of the dill and about a 2/3 cup of yogurt. And the final touch, pure maple syrup. I’m also guessing about 2 tablespoons. You can start with less and add more to taste. You can use an immersion blender to mix this or just a tiny whisk works great too. Just mix together really well until it looks like this…
Mix Pour this into your bowl of slaw and stir together really well. Let it sit in the fridge to incorporate. Preferably a couple of hours, but at least 30 minutes. Enjoy it alone as a side or as a topping on your burger!
Refressing Broccoli Slaw
Ingredients
- 12 oz broccoli slaw
- 2 radishes
- 1.5 cucumbers
- 1/4 cup raw, organic kraut red cabbage
- 1 oz meyer lemon olive oil
- 1 oz citrus champagne vinegar
- 2/3 cup greek yogurt plain
- 2 tbsp dill weed
- 2 tbsp pure maple syrup
Instructions
- Thinly slice your radishes and cucumbers. Mix together in a bowl with your slaw and kraut.
- Mix together remaining ingredients until you have a smooth, creamy texture.
- Add your dressing to your slaw mix. Stir together thouroughly. Sit in the refrigerator to let incorporate for at least 30 minutes, but 2+ hours is best.
- Enjoy alone as a side or as a topping on a burger or anything you can imagine!
