2 12-ounce bags broccoli slaw *
3/4 cup mayonnaise
2 tablespoons white vinegar
2 tablespoons granular Splenda or equivalent liquid Splenda
Salt and pepper, to taste
Combine all of the ingredients and chill several hours before serving.
Makes 8-10 servings
Do not freeze
* Broccoli slaw is a mixture of shredded broccoli "hearts" (stalks), carrots and red cabbage.
Per 1/8 Recipe: 169 Calories; 16g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/10 Recipe: 135 Calories; 13g Fat; 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
They had broccoli slaw mix on sale this week so I thought I'd give it a try. I used the dressing from my Broccoli Salad, but left out the bacon and sunflower kernels. My slaw is still marinating so I will comment more on it later. I do think they should make the broccoli slaw shreds a bit shorter to make it easier to eat. It might be nice in a stir-fry. I just had the idea of adding a few peanuts to the salad.
UPDATE: This salad is pretty tasty, but I don't know if I'd bother making it again. Broccoli Slaw is kind of expensive at regular price and I like my Broccoli Salad better.
VARIATION: BROCCOLI PEANUT SLAW
Add 3/4 cup cocktail peanuts to the above recipe.
Per 1/8 Recipe: 247 Calories; 23g Fat; 5g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Per 1/10 Recipe: 198 Calories; 18g Fat; 4g Protein; 6g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
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