My dear friend Joyce from Friends Drift Inn gave me a jar of Bread and Butter Pickles. She is the canning Queen and anything she gives you in a Ball jar is delicious (I won’t get into specifics). Her pantry would rightfully garner envy from any canning connoisseur. When I needed to whip up a slaw recipe for my Final Four party (where my Louisville Cards won – woo!), her pickles with some broccoli seemed like an ideal combination.
Broccoli isn’t as surprising a substitute for cabbage in slaw as you might think. Broccoli and Cabbage have a similar texture and are both cruciferous vegetables (known botanically as the Brassicaceae family) along with Cauliflower and Bok Choy. For this combination I also added a little Jalapeño and Hot Sauce for a spicy kick to contrast the Sweet Pickles. The combo created the perfect palate explosion and is the perfect side dish to salty chips and sandwiches.
Yield: About 8 Servings
“ME” indicates a healthier Mindful Eating option.
3 Cups Broccoli Stems, Julienne Cut or Shredded*
1/4 Cup Broccoli Heads, Semi-Finely Chopped
1/2 Cup Cabbage, Julienne Cut or Shredded
1/2 Cup Carrots, Julienne Cut or Shredded
1 Shallot, Finely Chopped
1 Large Garlic Clove, Finely Chopped
1 Jalapeño, Sliced into Thin Circles
1 Cup Bread and Butter Pickles, Coarsely Chopped
1/2 Cup Bread and Butter Pickle Juice**
1 Tbsp Hot Pepper Sauce
Fresh Ground Sea Salt
Fresh Ground Black Pepper
*You can sometimes find a pre-cut Broccoli slaw mix at the grocery and save yourself lots of chopping! Just use the mixed bag and add the ingredients beginning with Shallot.
*If you don’t have enough pickle juice, as a substitute whisk together 1/4 Cup Apple Cider Vinegar with 1 Tbsp Sugar. You will still want 1/2 Cup Vinegar/Juice total.
1. In a large bowl toss together Broccoli, Cabbage, Carrots, Shallots, Garlic, Jalapeño, Pickles, Pickle Juice/Vinegar and Hot Sauce. Add Salt and Pepper to taste. Continue adding Salt and Pepper until the flavor balances out. If in doubt, add a little more salt. You will start to taste the flavor shift.
2. Cover and place in the refrigerator for at least one hour to marinate. Serve cold. Keeps for a couple of days in the fridge. Enjoy!