I’m seeing green! Green broccoli is only the beginning. I keep looking up for relief from this shockingly green salad only to be struck by shades of bright, fresh, springtime green outside my windows. The tall trees and new grass look positively electric under our overcast sky. Blink, blink, blink.
Spring is undeniably here and, with it, comes potlucks and picnics. We celebrated Jordan’s birthday in the park on Sunday. Sarah brought an awesome mayo-free broccoli and potato salad, which vaguely inspired this broccoli slaw. It’s not too far off from my Greek broccoli salad and colorful beet and quinoa salad, but it was just too good to keep to myself.
Shredded broccoli florets form the foundation for this slaw, which you can easily make yourself in your food processor (or you can skip a step and buy pre-shredded broccoli slaw). Cooked quinoa blends right in, thanks to its similar texture and complementary flavor. Add toasty almonds, a tangy honey-mustard dressing and chopped basil for little bursts of freshness flavor, and you have one fantastic mayo-free broccoli slaw.