Creamy Broccoli Slaw
Let’s talk about a few things.
- I hate mayonnaise.
- This recipe contains a little bit of mayonnaise.
- I hate cole slaw.
- This is almost like cole slaw. Almost.
So winter produce is a little depressing. I’m missing the fresh fruits and colorful bounty from farmer’s markets, but I’ve decided to attempt to make do with what’s around. When I spotted a bag of this broccoli slaw hanging out in the produce department, I remembered how much I love this crunchy salad. Broccoli slaw, if you’ve never seen it in the grocery store, is a bag of thinly sliced broccoli, carrots, and cabbage. It’s delicious. They sell it at Kroger, Trader Joe’s and probably lots of other smaller grocery stores. If you can’t find it, then you can take a mandolin slicer to the stalks of broccoli, and a little purple cabbage. (Yes, it’s a good use for the stumps of broccoli!) You’ll just have to slice and chop for awhile. It’s up to you.
This recipe turned out to be quite healthy despite the use of mayo. It’s only a little mayo, just for a bit of creaminess. The broccoli slaw gives you tons of filling fiber, and the chickpeas add a nice bit of protein. This was filling enough for lunch, but you could also serve it as a side dish at dinner.
Creamy Broccoli Slaw
- 1 bag of broccoli slaw (or shredded broccoli + cabbage + carrots)
- 3 tbsp mayo
- 1 tbsp olive oil
- Juice from 1/2 lemon
- 1 cup chickpeas
- 1/4 tsp salt
- 1 handful of fresh parsley (chopped)
- Dash of pepper
Toss the broccoli in a large bowl and add in the mayo, olive oil, and lemon juice. Stir until coated. Add in the chickpeas and sprinkle on your spices. You can serve this immediately, but it also works fabulously for a leftover lunch.
This was my (very quick) lunch on Wednesday and Thursday. Even though it’s pretty light in terms of calories, it really did keep me full. I rounded out both of my lunches with a cup of soup. It’s been so cold, I couldn’t resist having something warm.
For those of you that have asked about wedding planning, it’s coming along quite well! We’re still on the hunt for a church, but everything else seems to be falling into place. It helps that I have very sweet bridesmaids willing to jump right in. Once I lock down a few more details I’ll give you more of an update!
This looks good! I love how it’s not coated with mayo. I hate salads or slaws covered in fat like that because they totally un-healthify all those healthy vegetables.
That sounds delicious! There’s a place in Richmond that makes a brussell sprout slaw and it’s amazing!
I really do love coleslaw, especially the more vinegar based ones. This recipe looks like a great way to mix up a traditional coleslaw. I love that there are chickpeas!
I too hate coleslaw & mayo, however this dish looks delicious and so simple. Major props to you for sharing a recipe involving mayo that I honestly wouldn’t mind trying.
Lol I laughed at your disclaimer at the start of the recipe, so funny!
In spite of all that I think it looks like a yum recipe 😉
Have a great weekend 🙂
bahaha I laughed at the beginning of this post, because this is SO me. I am NOT a fan of mayo…bleh! It gives me the willies. And no, I don’t like cole slaw either. But this? I MIGHT be able to get away with….
Haha I don’t know why I find it so gross but I do! It really did work well in this recipe though!
I, like you, don’t like mayo or coleslaw, but I love adding broccoli slaw to salads, stirfries, etc!
Mmmm I definitely need to try it in a stir fry!
I’ve made an Asian-inspired coleslaw and the dressing is peanut butter and a few things. Yum.
Oh that sounds awesome!!
I hate mayo too, but I do like coleslaw. I will have to give this a try! Thanks for sharing 🙂