MAKES: 6 servings · PREP TIME: 10 minutes
Cucumber and dill is one of my favorite flavor combinations. If you own any of my other cookbooks, then you likely have noticed that there is a common theme here. It’s just such a fresh and light pairing. I love making slaws with broccoli because it adds a wonderful texture and crunch, and, because of its heartiness, it holds up well against heavy sauces.
INGREDIENTS
• 10 ounces broccoli slaw
• 1 mini cucumber, thinly sliced
• ½ small red onion, diced (about ¼ cup)
• ½ cup mayonnaise, store-bought or homemade (here)
• 1 tablespoon apple cider vinegar
• 1 tablespoon chopped fresh dill
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
DIRECTIONS
Put all the ingredients in a large mixing bowl and mix until well incorporated. For the best flavor, refrigerate for at least 1 hour before serving.
tip: Broccoli slaw is a mix of shredded broccoli stems, carrots, and purple cabbage. You can find bagged broccoli slaw in the produce department of most grocery stores. You will typically find it with the bagged lettuces and coleslaw mix. If you are not able to find it, you can substitute coleslaw mix or make your own by shredding broccoli stalks, carrots, and purple cabbage.
PER SERVING:
CALORIES: 139
FAT: 13.3g
PROTEIN: 1.4g
TOTAL CARBS: 3.8g
FIBER: 1.8g
NET CARBS: 2g
