This tasty salad packs in the flavor and crunch! Top it off with a healthy vinaigrette.
Broccoli Slaw with French Vinaigrette
Serves 4
Broccoli Slaw:
1/4 cup raw slivered Almonds
Pinch of Cinnamon
3 cups Broccoli Florets, some stem, sliced slaw-like
1/4 cup Red Bell pepper, diced
1/4 cup Red Onions, thinly sliced
Black Pepper to taste
2 tablespoons French Vinaigrette
French Vinaigrette:
1/2 Shallot, finely diced
1/2 cup Red Wine Vinegar
1/2 teaspoon Dijon Mustard
1/4 teaspoon Black Pepper
3/4 cup Extra Virgin Olive Oil
Salt Substitute, to taste
Directions for Slaw:
1. Toast the slivered almonds in a dry pan over medium heat, stirring constantly to prevent burning. Once you see the almonds start to brown, add a pinch of cinnamon, and continue stirring while the almonds finish toasting. Set aside on a plate to cool while you assemble the rest of the slaw.
2. Mix together the vegetables with the French Vinaigrette. Season with fresh ground pepper. Add in most of the toasted almonds, reserving a few for garnish.
3. Steep shallots in vinegar for roughly 10 minutes. Add Dijon and pepper and whisk to combine. While whisking, slowly drizzle oil into the vinegar to form an emulsion. Taste and adjust with salt substitute.
Directions for Vinaigrette:
1. Steep shallots in vinegar for roughly 10 minutes. Add Dijon and pepper and whisk to combine. While whisking, slowly drizzle oil into the vinegar to form an emulsion. Taste and adjust with salt substitute.
Health Tip: Cinnamon has been show to reduce blood sugars and improve insulin sensitivity.