Trees, Seeds, and Beans (Broccoli Slaw) recipe

All Recipes Salad Coleslaw Recipes With Mayo

Ingredients

2 ½ cups broccoli florets, cut into bite-size pieces
4 cups ice water, or as needed
½ (15 ounce) can garbanzo beans, drained and rinsed
¼ cup matchstick-cut carrots
2 tablespoons raisins
2 tablespoons sunflower seeds
⅓ cup mayonnaise
2 tablespoons white sugar
1 tablespoon white vinegar
¼ teaspoon red pepper flakes
salt and ground black pepper to taste
2 tablespoons sunflower seeds, or to taste

Nutrition Info

289.1 calories
carbohydrate: 25.3 g
cholesterol: 7 mg
fat: 19.9 g
fiber: 4.3 g
protein: 5.6 g
saturatedFat: 2.7 g
servingSize: -
sodium: 242.1 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil, cook broccoli until bright green, about 1 minute. Transfer to a bowl of ice water, drain.

  2. Combine broccoli, garbanzo beans, carrots, raisins, and 2 tablespoons sunflower seeds in a bowl. Whisk mayonnaise, sugar, vinegar, red pepper flakes, salt, and black pepper in a separate bowl. Stir dressing into broccoli mixture. Cover and refrigerate for at least 1 hour for flavors to blend. Garnish with about 2 tablespoons sunflower seeds.

Recipe Yield

4 servings

Recipe Note

I came up with this broccoli slaw side dish when I was trying to clear the fridge out prior to leaving for a vacation. Grabbed what I saw, stirred up a bowl, and gave it a cheeky title based on some of the cute terms my daughter uses for food. I used lite mayo and Splenda, and I'm sure it would be great with full-fat mayo and sugar. Saved the other half-can of garbanzos for tossing with a salad. I also used half fresh, half frozen broccoli (as that's what I had on hand), and it was all tasty.

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