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About Niche Topics

Niche Topics (Food and Drinks) offers a large collection of delicious food and drink recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for the kids, or entertaining friends at home. Each recipe promises a completely different taste experience, and all are really easy-to-make.


Muffins Anytime Ebook
Play Freerice and feed the hungry

Chilled Crunchy Red and White Cabbage Salad

Asian-inspired crunchy red and white cabbage salad that’s sweet and tangy. A wonderful companion to grilled meats.


Carrot Egg Salad Topped with Crunchy Walnuts

A healthy and brightly colored salad that’s simple to make with the kids. Fiber and crunch in every bite!


Low Fat Turkey Potato Salad

Stick to your diet and still enjoy a creamy, tangy, low-fat version of your favorite potato salad.


Walnut and Mango Rice Salad

A great idea to use leftover rice. Delicious, crunchy and full of exotic flavors.


Kimchi Red and White Cabbage Salad

This easy recipe creates a healthy, light and refreshing taste that is sure to satisfy. A lovely salad with an array of vibrant colors and exciting flavors.


Chilled Cucumber Salad

Cool off summer heat with this mouth-watering and refreshing healthy salad. Great to accompany any meat!











Blue Cheese Broccoli Slaw Salad


By Rebecca Garcia

Most of us love coleslaw but it can get boring with mayonnaise-based dressing. This recipe for blue cheese broccoli slaw is incredibly tasty and amazingly simple to make. The broccoli slaw is tossed with red cabbage, carrots, toasted sunflower seeds and pecans in this crunchy, salty and mouth-watering healthy salad. Perfect for your next family picnic, backyard barbecue, or block party!

Low Fat Broccoli Slaw Salad Recipe

(serves 3-4)


2 cups shredded broccoli stalks, remove florets (To speed up preparation, you may want to use shredded broccoli slaw from the produce aisle in your local supermarket)

2 cups shredded red cabbage

2 cups shredded carrots

1 cup low fat mayonnaise

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar (you can also use lemon juice)

1 teaspoon celery salt

½ teaspoon dried minced garlic

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ cup fresh parsley, chopped

½ cup reduced fat blue cheese, crumbled

½ cup pecans

3 tablespoons toasted sunflower seeds

How to make broccoli slaw

1. Put shredded broccoli, red cabbage, and carrots into a large bowl.

2. In another bowl, combine low fat mayonnaise, apple cider vinegar, Dijon mustard, celery salt, dried minced garlic, kosher salt, and ground black pepper. Whisk all the ingredients thoroughly.

3. Pour mayonnaise mixture over the shredded vegetables. Throw in parsley and crumbled blue cheese. Toss all the veggies to coat evenly with dressing.

4. Cover and chill in the refrigerator so that the flavors will infuse over the next few hours. Add pecans and toasted sunflower seeds just before serving.

5. Enjoy the low fat blue cheese broccoli slaw salad right away or keep refrigerated for up to 2 days.


blue cheese broccoli slaw salad recipe