Recipe by Ashira Mirsky

Summer Slaw

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Summer Slaw
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Fat - Low Carb - No Refined Sugar

Looking for a new summer salad? Here’s a refreshing and different favorite.

Ingredients

Salad

  • 1 (14-ounce) bag coleslaw mix

  • 1 cup shredded red cabbage

  • about 8 ounces broccoli (or 1 cup roasted)

  • 1 tablespoon plus 1 teaspoon uncooked quinoa (or 1/4 cup cooked)

  • 1/4 cup sunflower seeds

Vinaigrette

  • 1 fresh lemon

Directions

Prepare the Summer Slaw

1.

To roast broccoli, preheat oven to 425 degrees Fahrenheit. Set out the broccoli on a baking sheet. Drizzle with olive oil and salt and cook for about 15 minutes until roasted.

2.

Meanwhile, cook the quinoa according to package directions and let it cool.

3.

Whisk the vinegar and olive oil with the maple syrup. Squeeze the lemon into the vinaigrette and mix well.

4.

In a bowl, combine the coleslaw, red cabbage, broccoli, quinoa and sunflower seeds. Pour the vinaigrette over the slaw and enjoy!

Recipe tags

broccoli cabbage salad cole slaw coleslaw healthy low sugar no mayonnaise quinoa quinoa salad roasted vegetables seudat shelishit shalosh seudos shalosh seudot shalosh shudes slaw
Summer Slaw

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