Thursday, December 14, 2006

So Quoted's famous broccoli slaw

Wherein don't fear the salt

It's perfectly fine, even commendable, if you want to julienne the broccoli and carrots yourself and it's not like a vinaigrette is hard to make, but it took me 5 minutes to make 4 lbs of this stuff for a department lunch. Seriously good stuff. I think for dinner I'll fire up a nice rare piece of salmon and serve it on a bed of leftover slaw.

There are no measurements. If this is a concern for you, just start with a little and add slowly with frequent tasting.

  • Bag of prepared broccoli slaw
  • A vinaigrette dressing; I usually use balsamic
  • Salt and pepper
  • Hot sauce; I recommend Crystals as it has more flavor than something like Tabasco, which is just hot.
  • Green apples

  1. Dump slaw into bowl.
  2. Pour in dressing, stir. I prefer a light coating, so don't make it too wet.
  3. Add salt (kosher) and freshly ground pepper, to taste.
  4. A few splashes of hot sauce. The goal is not to make a vegetarian version of buffalo wings. The goal is to add a slight bite to the flavor. This should not be spicy.
  5. Dice green apples. Green apples have a tartness that combines well with all the vinegary-goodness from the dressing and hot sauce.
  6. Eat.


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