Sweet and Spicy Broccoli Slaw

Sweet and Spicy Broccoli Slaw_edited-1

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!

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    About the Author – Jes

    About the Author

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

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    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
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