Last month I did almost no cooking. Aside from a few slow cooker experiments, I lived on sandwiches, salads and take out. I wish I could say it was because I was out saving the world or something noble like that, but the truth is I just didn’t feel like cooking so I didn’t. It happens to me from time to time. I usually just need a break to recharge the mental and creative batteries I come out the other side of the break more creative and ready to cook again.
For the month of May, I am concentrating I using thing I already have in my fridge, freezer, pantry. I am going to start with a simple salad, that was inspired by a broccoli slaw salad I bought at a neighborhood deli. I really liked the salad but didn’t want the mayo based dressing everyday. I wanted a broccoli slaw salad that used a vinegar based dressing to make it a little less heavy.
The pantry ingredients I used in this recipe were the apple cider vinegar, honey, Dijon mustard, dried cranberries and almonds.
Adapted from Hungry, Healthy, Happy
1 bag broccoli slaw
1 celery rib, sliced
2 TBS canola oil
2 TBS Apple cider vinegar
1 TBS honey
pinch salt and pepper
dried cranberries and almond, optional
In a large bowl, combine the broccoli slaw, celery and dried cranberries. In a small jar, combine the canola oil, vinegar, honey, salt and pepper. Cover and shake well to combine. Pour the dressing over the broccoli slaw mixture. Combine well. If you are using the almonds, add them to each individual serving so they stay crunchy.