Print: Trees, Seeds, and Beans (Broccoli Slaw)

I came up with this broccoli slaw side dish when I was trying to clear the fridge out prior to leaving for a vacation. Grabbed what I saw, stirred up a bowl, and gave it a cheeky title based on some of the cute terms my daughter uses for food. I used lite mayo and Splenda, and I'm sure it would be great with full-fat mayo and sugar. Saved the other half-can of garbanzos for tossing with a salad. I also used half fresh, half frozen broccoli (as that's what I had on hand), and it was all tasty.

Prep

21 min

Cook

23 min

Servings

Difficulty

Medium

Ingredients

2.5 cups broccoli florets , cut into bite-size pieces
4 cups ice water , or as needed
½ , 15 ounce
0.25 cups matchstick-cut carrots
2 tablespoons raisins
2 tablespoons sunflower seeds
0.33 cups mayonnaise
2 tablespoons white sugar
1 tablespoon white vinegar
0.25 teaspoons red pepper flakes
salt and ground black pepper to taste
2 tablespoons sunflower seeds , or to taste

Instructions

1 Bring a large pot of water to a boil; cook broccoli until bright green, about 1 minute. Transfer to a bowl of ice water; drain.
2 Combine broccoli, garbanzo beans, carrots, raisins, and 2 tablespoons sunflower seeds in a bowl. Whisk mayonnaise, sugar, vinegar, red pepper flakes, salt, and black pepper in a separate bowl. Stir dressing into broccoli mixture. Cover and refrigerate for at least 1 hour for flavors to blend. Garnish with about 2 tablespoons sunflower seeds.

Nutrition per serving

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