Best Mediterranean Broccoli Slaw Recipes

MEDITERRANEAN LOW CARB BROCCOLI SALAD

Mediterranean Low Carb Broccoli Salad image

This Mediterranean Low Carb Broccoli Salad is a super easy, healthy and protein packed side dish for dinner or a potluck! It's made with Greek yogurt and you won't even miss the mayo!

Provided by Taylor Kiser

Time 25m

Number Of Ingredients 16

Ingredients

5 Cups Broccoli,, cut into small florets (380g)
1/2 Cup Artichoke hearts marinated in olive oil,, sliced
1/2 Cup Sun-dried tomatoes in olive oil, , roughly chopped (75g) (oil squeezed out)
1/2 Cup Pitted Kalamata olives,, halved
1/3 Cup Red onion,, diced
1/4 Cup Roasted salted sunflower seeds
2 Cups Plain, non-fat Greek yogurt
Zest and juice of 1 large lemon
4 1/2 tsp Monkfruit, (or granulated sweetener of choice)
1 3/4 tsp Dried oregano
1 1/2 tsp Fresh garlic,, minced
1 1/2 tsp Dried ground basil
1 1/2 tsp Dried ground thyme
1 tsp Sea salt
Pepper
2 Tbsp Oil from the jar of sun-dried tomatoes

Steps:

In a large bowl, mix together ALL of the salad ingredients.
In a medium bowl, stir together all of the dressing ingredients,
Pour the dressing over the broccoli and stir to coat well. Cover and refrigerate for at least 2 hours, up to overnight, so that broccoli can absorb the dressing and develop the flavor.
DEVOUR!

Nutrition Facts : Calories 182 calories, Carbohydrate 14.7 grams carbohydrates, Cholesterol 2.5 milligrams cholesterol, Fat 12.4 grams fat, Fiber 3.6 grams fiber, Protein 5.9 grams protein, SaturatedFat 0.9 grams saturated fat, ServingSize 1 grams, Sodium 365 grams sodium, Sugar 5.9 grams sugar, UnsaturatedFat 4.6 grams unsaturated fat

BROCCOLI SLAW

Broccoli Slaw image

Provided by Molly Yeh

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2/3 cup dried currants or dried cranberries
1/4 cup apple cider vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 large head broccoli (14.7 ounces or 416 grams), cut into 6 large pieces, including stems (3 cups)
1/4 small head red cabbage (271 grams or 9.6 ounces), cut into thirds (about 1 3/4 cups)
1/2 cup toasted sliced almonds
1/2 small red onion (67 grams or 2.4 ounces), thinly sliced
1/2 cup fresh cilantro, chopped, plus leaves for garnish
1/2 cup fresh flat leaf parsley, chopped, plus leaves for garnish

Steps:

Place the currants in a medium bowl and cover with boiling water. Let sit until soft and plump, about 5 minutes. Drain and set aside.
Meanwhile, mix the vinegar, honey, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drizzle in the olive oil, whisking constantly, until emulsified.
Shred the broccoli florets and stems and red cabbage using the shredding disc of a food processor (see Cook's Note). Add to the bowl with the dressing and fold in the currants, almonds, onions, cilantro, parsley, 3/4 teaspoon salt and a few grinds of black pepper. Transfer to a serving bowl and garnish with more cilantro and parsley leaves, if desired.

BROCCOLI SLAW

Broccoli Slaw image

Don't even think about throwing out your broccoli stems. Use a mandoline to slice vegetables into planks, then stack and slice crosswise with a knife for a julienned cut.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Yield Makes about 4 cups

Number Of Ingredients 8

Ingredients

1/4 cup mayonnaise (preferably Hellmann's)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons lemon juice (from 1 lemon)
1 teaspoon Dijon mustard
Coarse salt and ground pepper
6 broccoli stems (from 3 pounds broccoli, florets reserved for another use), peeled and finely julienned (3 cups)
3 to 4 ribs celery, finely julienned (1 cup)
1 granny smith apple, cored and finely julienned (2 cups)

Steps:

In a small bowl, whisk together mayonnaise, olive oil, lemon juice and mustard. Season with salt and pepper.
In another bowl, combine broccoli, celery and apple. Pour over dressing and toss to combine. Season with salt and pepper. Serve.

MEDITERRANEAN BROCCOLI SALAD

Mediterranean Broccoli Salad image

Make and share this Mediterranean Broccoli Salad recipe from Food.com.

Provided by ngibsonn

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/8 teaspoon oregano
1/4 teaspoon salt
2 cups broccoli florets
1 (4 ounce) can sliced black olives, drained
1 (7 ounce) jar roasted red peppers, drained and diced
1/2 cup red onion, thinly sliced
1 (4 ounce) package crumbled feta cheese

Steps:

Combine dressing ingredients in jar or bowl and set aside.
In salad bowl, combine broccoli with all other ingredients.
Whisk together the dressing ingredients and pour over the vegetables.
Gently stir to combine.
Refrigerate until ready to serve.

BROCCOLI SLAW

Broccoli Slaw image

Make and share this Broccoli Slaw recipe from Food.com.

Provided by Nanna D

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup orange juice
1/3 cup rice vinegar
2 teaspoons minced green onions
1 pinch salt
3/4 cup dried cranberries
1 tablespoon dark sesame oil
1 teaspoon ginger
1 teaspoon mustard
10 ounces broccoli coleslaw mix
1/2 cup slivered almonds, toasted

Steps:

Combine orange juice, vinegar and shallots in the bowl you'll be serving slaw inches
Add good pinch of salt.
Add dried cranberries.
Let stand 5 to 20 minutes, as long as you can.
Whisk in sesame oil, ginger and mustard.
Taste and adjust seasonings. Add broccoli slaw and toasted almonds to bowl; toss to combine. Serve immediately.

Nutrition Facts : Calories 128.3, Fat 10.2, SaturatedFat 1, Sodium 53.9, Carbohydrate 7.8, Fiber 2.7, Sugar 3.1, Protein 3.2