Quick, Easy & Heart Healthy Broccoli Slaw Recipe

3 easy, quick, and delicious recipes from salad to soup to one-dish dinner — contributed to my blog by Sandra Clark Jergensen, owner and creator of thekitchennatural.com. Read more about Sandra and her work below.

And as someone who loves to cook, I am telling you, Sandra’s recipes are easy and her tips are so on point!

Note: All images used in this post are stock images.

First up, Broccoli Apple Speed Slaw Recipe

If there was ever a broccoli slaw to cheat on, to go buy that bagged mix and have one less this to cut or shred, I confess this is it.

Of course, I’m telling you how to start from scratch, but life. It happens. And even that bag of shreds is in season this winter.

But here’s the deal: you can’t stop there.

You have to nurse that bag of shreds on to something more.

That’s where we bring in the sweet, sour, and something you can’t quite put your finger on: apples and golden raisins, Meyer lemon, and parsnips.

The parsnips are stealth in this dish—just one adds an elusive interest that I wasn’t sure I’d like until I tried the salad with and without. There is no going back to without. It makes the salad.

INGREDIENTS For Broccoli Apple Speed Slaw Recipe

1 large bunch of broccoli (about 1.5 lbs.)
2 apples
1-2 parsnips
⅓ cup golden raisins
1 Meyer lemon, juiced
¾ teaspoon salt
¾ cup walnuts, toasted and broken

INSTRUCTIONS TO MAKE Broccoli Apple Speed Slaw Recipe

10 minutes • Serves 6

Using a mandoline, food processor, and/or knife, shave, shred, or finely chop the broccoli, parsnips, apples, and golden raisins.
Squeeze lemon juice over.
Sprinkle with salt.
1-minute tossing/massage to combine the salad and mingle flavors.
Taste and adjust as needed.
Break toasted walnuts over the top and serve.

TIPS WHEN YOU MAKE Broccoli Apple Speed Slaw Recipe

Shortcut Slaw: Use the pre-bagged broccoli slaw mix in place of the broccoli.
Swap: Pears instead of apples, mandarin oranges for Meyer lemons, almonds in place of walnuts, dried cranberries for golden raisins.
Add: Boost the lemony flavor by zesting a lemon over the salad along with the juice. Drizzle olive or avocado oil over the salad with the lemon juice for a richer flavor.
I like this for lunch with the added oil and double the nuts to make it more filling.

About The Author Sandra Clark Jergensen

Sandra is the owner and creator of thekitchennatural.com, coaches home cooks to become a natural in their own kitchens through seasonal and wholesome food.

She has always worked in kitchens as a pantry chef, cooking instructor, design consultant, writer as well as at home feeding her own family. She teaches classes and writes recipes that make wholesome, fresh, and seasonal foods accessible, approachable (and delectable) to everyone wherever they are.

Check out Sandra’s Instagram, sign up for her Newsletter.

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