Last week we had one of those fabulous summer weekends where all of our usual chores and responsibilities were pushed aside and we just relaxed and had fun with our friends. Some of that fun included two barbecues – one on Saturday night and another on Sunday.
I’d offered to bring a salad to both events and since there was a bit of an overlap with the guests, I didn’t want to bring the same dish to both, nor did I want to spend a lot of time in the kitchen. We had friends staying with us for the weekend and I wanted to hang out with them, rather than cooking.
The simplest solution was to make two types of coleslaw. Saturday’s slaw was the classic and familiar cabbage and mayonnaise variety, but on Sunday I tried something a little different. Since a few people asked me for that recipe, I figured I would share it here for anyone else who might be looking for some summer cookout inspiration.
The unique ingredient for this salad is a shredded broccoli mix. A lot of people seem surprised when I tell them this exists. It can be found beside the shredded cabbage and other bagged greens at the grocery store. It’s not only great for salads, but I also use it for spring roll filling and soup. It’s a great way to get some extra vegetables into your diet without much effort.
1 bag of shredded broccoli mix
1/2 cup finely chopped red onion
1/2 cup dried cranberries
1/2 cup slivered almonds
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons rice wine vinegar
2 tablespoons sugar
Salt and pepper to taste
In a large bowl, combine the shredded broccoli, cranberries, onion, and almonds.
In another smaller bowl or large measuring cup, whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and pepper. Pour the dressing over the broccoli mixture and toss until the vegetable mixture is coated.
Refrigerate for 30 minutes so the flavours can mingle.