Our family absolutely loves broccoli, so I'm so happy there's finally a slaw mix in stores that uses broccoli stems. I like this slaw best after it's 20 minutes or so for the flavors to meld. —Donna Marie Ryan, Topsfield, Massachusetts
With its flavorful dressing and flecks of tomato and green pepper, this pretty coleslaw is great for a variety of summertime meals. Instead of purchasing the broccoli coleslaw mix, you can use broccoli stalks—just peel them, then shred in a food processor. You’ll want about 3 cups for this recipe.
Leah Lyon of Ada, Oklahoma often rounds out a meal with Southwest Iceberg Slaw. "It's a cool, light and versatile side dish I created one day when I was trying to stretch my avocados," she says. "And friends rave about it no matter what vegetables I add!“
TASTY TIP: Try substituting other fresh garden vegetables in this salad or adding low-fat Mexican panela cheese for a light lunch entree, suggests Leah.
With only five ingredients, this fast and fabulous supper salad from Aileen Andres Sox in Meridian, Idaho is one recipe you'll want to keep handy all year long. Almonds add delightful crunch to the colorful blend!
This cool, crisp coleslaw is a great compliment to any meal. “I adapted this colorful, tangy dish from a more time-consuming recipe I had. It’s easy to double or triple for potlucks, too.” Maryrose DeGroot - State College, Pennsylvania