Recipe by Rock_lobster
"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."
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2 1/2 cups
broccoli florets, cut into bite-size pieces
ice water, or as needed
1/2 (15 ounce) can
garbanzo beans, drained and rinsed
red pepper flakes
salt and ground black pepper to taste
sunflower seeds, or to taste
This was good! Loved the flavor!
Changes I made this time: Used apple cider vinegar, cut down the sugar by one TBSP (personal taste), added baking soda to the water for the broccoli to really bring out the green, used craisins instead of raisins. (It's what I had on hand!)
Next time I would- Not cook the broccoli! (More nutrition and more crunch raw!)
Thanks for a great recipe! I'll make it again!
Liked the combination of seeds, broccoli, carrots and raisins, but did not like dressing.
I really liked this and so did my family! Thank you!!!!
I really enjoyed this recipe. I used fat-free mayo, reduced the sugar by about half, and added a few extra pepper flakes and it turned out great. I love the contrast of the creamy dressing with the spicy pepper flakes! I will make this again!
I was looking for a new garbanzo salad recipe that also had broccoli and stumbled upon this one. I changed ingredients up a bit - for the dressing, used 2 tbsp cider vinegar and 2 tbsp mayo with 1 tsp table sugar and a few drops of liquid stevia. I grated the carrot, and used fresh broccoli blanched in the microwave. I was not inspired to use any kind of herb or spice so I didn't doctor it at all in that way, using only salt and pepper. The non-spiced flavors of all the ingredients were good, but it was missing something. Maybe Rock_Lobster, or someone else, will try it and offer suggestions? Maybe I'll be inspired myself when I have the rest for lunch today! Thanks for the recipe to try.
We enjoyed this salad, for many days. I doubled the recipe as I didn't want a half can of garbanzo beans left in the fridge. I made as written in the morning and we had it for supper. We also had this in lunches for a few days, and it held up really well. The night I made it, it was served with 'Barbecued Pork Kebabs' and 'Brazilian Grilled Pineapple' both recipes from AR. Thanks Rock_lobster, for sharing your recipe.
A favorite at our rehearsal dinner for my sons wedding. Small changes ... Grated the carrots, added small dice sweet red pepper 1/4 c, 1/4 mayo and 1/4 cup Greek yogurt. Did cook for one minute with 1/2 tsp baking soda, after putting in strainer, dunked in ice water and then on to paper towels two times to get as much water off ofthe broccoli as possible. Didn't add any salt as I used roasted salted sunflower seeds. Rest of ingredients were the same. Easy would do again
I made this for 10 servings. I added baking soda to water to make the broccoli brighter as another reviewer suggested. This is a new trick for me! I plumped up the raisins in hot water, then drained them before adding to veggies. I used low fat and regular mayo in 50/50 ratio to lower the fat a little. I substituted roasted pine nuts because I had them on hand. This is wonderful and I am going to use THIS sauce for my cole slaw in the future.
* Percent Daily Values are based on a 2,000 calorie diet.
Trees, Seeds, and Beans (Broccoli Slaw)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 179
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