Marinated Broccoli Slaw Recipes
MARINATED BROCCOLI
This festive side dish couldn't be easier to throw together. But because it's so pretty, it's perfect for special occasions. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine the first 8 ingredients; shake well. In a small bowl, combine broccoli and red pepper; add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 119 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 315mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
MARINATED BROCCOLI SALAD
Martha Smith relies on bottled salad dressing to flavor this crunchy veggie combination. "A bowlful makes a nice presentation at the table," promises the Rockledge, Georgia cook. "You're the only person who has to know how simple it is to make!"
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the broccoli, carrots, onions, olive and pimientos. Add dressing and sugar; seal bag and turn to coat. Cover and refrigerate for at least 4 hours, turning occasionally. , Just before serving, transfer to a serving bowl; stir in walnuts if desired.
Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 378mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
MARINATED BROCCOLI SLAW
Great change from mayo-based slaws! I use a bag of pre-shredded broccoli slaw that includes shredded broccoli stalks, carrots, and red cabbage. But I bet the marinade would be great for a cabbage slaw, too. This gains flavor as it sits--best after a day in the refrigerator, but still good with a few hours to chill. Time does not include chilling. I estimated six servings. Its probably several more than that, but *some* of us had rather large portions.
Provided by Just Garlic
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Empty the bag of shredded veggies into a very large mixing bowl (or Tupperware container, if you're brave enough to simply cap and shake to distribute the marinade).
- In a small sauce pan, combine the vinegar, salt, garlic powder, pepper (if desired), brown sugar, soy sauce, and mustard. Cover and bring to a boil.
- Remove from the heat and add the sugar and oil, stirring or whisking to dissolve. (I probably use a bit less than 2/3 cup of vegetable oil--maybe 2/3 cup minus 3 TB? If it tastes a bit strong or you need to stretch the marinade a bit further, use the full amount.).
- Allow the marinade to cool, then pour over the veggies and mix thoroughly.
- Refrigerate and enjoy!
Nutrition Facts : Calories 301.1, Fat 24.4, SaturatedFat 3.1, Sodium 614.6, Carbohydrate 20.1, Fiber 0.3, Sugar 19.1, Protein 0.6
MINTED BROCCOLI SLAW
Steps:
- Grate cucumber into a large bowl. Add broccoli slaw and mint. Toss to combine and set aside.
- In a small bowl, whisk together yogurt, honey, and apple cider vinegar. Pour over slaw. Toss to mix thoroughly.
MARINATED SLAW
Steps:
- Toss the cabbage and peppers and place into a strainer resting over a bowl to drain for 2 hours. Then place into a mason jar.
- In a small saucepan, bring the vinegar, sugar, mustard seed, and celery seed to a boil. Pour over the cabbage and the peppers. Store in the refrigerator for 3 days before serving.
- Yield:
- Preparation time: Cooking time: 5 minutes Ease of preparation: easy
EASTERN BROCCOLI SLAW
Provided by Michael Moss
Categories side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make the dressing: In a stand blender or with an immersion blender, combine and purée the tamari, sesame oil, ginger, scallion, red pepper flakes and lemon juice.
- Make the slaw: In a mixing bowl, combine the shredded broccoli stems, carrots, scallions and sesame seeds. Add just enough of the dressing, about 1/4 cup, to coat the vegetables. Mix well. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining dressing.
- To serve, add more dressing to taste, if desired, and garnish with cilantro, sesame seeds or scallions. Serve chilled or at room temperature. Remaining dressing may be used to dress snap peas, roasted beets, beans or radishes, or used as a marinade for tofu, chicken or seafood.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1040 milligrams, Sugar 3 grams
KITTENCAL'S MARINATED OIL AND VINEGAR COLESLAW
I make this quite often for BBQ parties and everyone loves it! plan ahead, this salad must be prepared a day ahead and left in the fridge overnight to blend the flavors, it will take on a completely different flavor --- I have even added in lightly blanched broccoli and/or cauliflower florets to the veggies, feel free to add in whatever you want to --- remember to add in the white sugar to suit taste if you prefer a sweeter coleslaw adjust the sugar amount, I have added up to about 1 cup, taste the dressing before adding to the salad if you think it needs more sugar then add it into the dressing before mixing into the slaw just make certain to whisk very well so that the sugar is mixed in completely.
Provided by Kittencalrecipezazz
Categories Vegetable
Time P1DT15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix the vegetables together.
- Mix first 6 dressing ingredients together in a small saucepan; bring to a boil.
- Remove from heat then immediately add in the oil and white sugar; mix to combine until the sugar is completely dissolved, then pour the hot mixture over the veggies.
- Allow to sit out at room temperature for 1 hour stirring occasionally with a spoon.
- Cover and refrigerate for 24 hours stirring occasionally, I just keep a spoon in the bowl and just mix every time I open the fridge.
- Season with freshly ground black pepper (if desired) before serving.
PICNIC MARINATED SUMMER SLAW
Oh, such a summertime taste. This easy-to-prepare slaw was given to me by a neighbor who said a little lady from her church gave it to her! A refreshing and delightful change for slaws. Tastes delicious after allowing to marinate for several hours. Enjoy!
Provided by rosebud434
Categories Salad Coleslaw Recipes No Mayo
Time 2h25m
Yield 8
Number Of Ingredients 9
Steps:
- Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl.
- Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 17 g, Fat 13.8 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 2.2 g, Sodium 7.2 mg, Sugar 14.2 g
SIMPLE MARINATED BROCCOLI
My aunt used to make this delicious side dish when I would visit, and I recently discovered just how easy it is to make. A great way to encourage kids to eat their broccoli! Blanching of broccoli or any form of cooking broccoli is not recommended for this recipe; it tastes best with raw, chilled broccoli.
Provided by Jody C.
Categories Side Dish Vegetables Broccoli
Time 3h10m
Yield 6
Number Of Ingredients 4
Steps:
- Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
- Place broccoli in a plastic storage container, cover with marinade, and refrigerate, stirring occasionally, for at least 3 hours.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 12.3 g, Fat 18.6 g, Fiber 3.9 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 580 mg, Sugar 4.2 g
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