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worked for us, or general information only. We are not telling you to do any of those
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want to share with you what has helped us. Hope that you enjoy reading our posts
and please come back regularly to read more!
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.
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
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.