Unique Cole Slaw

I hope everyone had a great weekend and enjoyed the Super Bowl whether the outcome for you was favorable or not.  We had only five people total at our place, but we had a great time none-the-less.  Kevin and our friend Ian took off to go pick up the wings that Kevin had ordered earlier that week from one of his favorite restaurants in town.  Unfortunately, due to the volume of orders for Super Bowl, they were running 30 minutes behind in their pick up orders... our order was supposed to be picked up at 3, but the game was to start at 3:30... oops.  I was strictly instructed to pause and record the game at kick off until they were able to get back.  By the time we actually started the game, we were around 40 minutes behind.

Since we preferred the Ravens this year, (the 49ers are in the Seahawk's division, so technically a rival) the first half of the game went just the way we were hoping, then the blackout happened.  Unfortunately, the Ravens got a bit tripped up after that, but we were able to fast forward through the sports guy commentary and catch up to real time.  In the end, it turned out to be a very exciting and suspenseful game.  During which we all ate and drank to our hearts content.  I tried to get down as many things from the veggie tray as I could throughout the day, but unfortunately a few things made it into my mouth that shouldn't have.  But that is the past, and today I have a great slaw recipe for you!

Every now and then I watch the Food Network just to get some ideas for recipes I can recreate and nutritarian-ize.  One gal was making a pork butt roast (not very appetizing), but along with it she was also making a cole slaw (much more down my alley!).  The base of her cole slaw was actually broccoli stems that had been peeled and julienned.  There actually wasn't any cabbage in it at all.  This afternoon I decided to make a similar cole slaw to clean out some of the veggies in my fridge.  Hope you enjoy!

  •  3 broccoli stems, outer edge peeled off, and cut into matchsticks
  • 2 carrots, peeled and cut into matchsticks
  • 2 large celery stalks, ends cut off and cut into matchsticks
  • 1/2 cucumber, cut into matchsticks, seeded core discarded
  • 1/4 red onion, sliced very thinly
  • Dressing:  ANK's Vegan Ranch Dressing
    • I used a variation of my ranch dressing from the link above.  Instead of cashews I used chickpeas, and instead of dill weed I used celery seed.  This made my dressing a bit of a darker color than the original, but it is also lower in fat and gets you a small serving of beans.
    • In a pinch, I would have mixed a couple of tablespoons of regular ranch dressing with some tablespoons of non-dairy milk.  This will give you a similar taste, but not be as bad as adding straight regular dressing, or making a dressing with mayo.
  • Topped with one or more of the following:
    • Croutons
    • Tofu
    • Sunflower seeds
    • Almonds
    • Peanuts
    • Sprouts
    • Beans
  1. Cut all of the vegetables into matchsticks.... this will take some time if you are a slower cutter like me.
  2. Place all of the cut veggies into a large bowl.
  3. Prepare the dressing.
  4. Pour the dressing over the veggies and mix periodically.  Add the amount of dressing that you desire, but not too much.
  5. Serve cold as a main salad for 2 or a side dish for 4-6.


  1. Wow this slaw looks and sounds delicious!

    1. Thanks Alicia! I was so excited to get the idea out that you can use the broccoli stems in a slaw. Saves on waste and food money for sure!- Amy

  2. Hey you change the ingredients in this recipe.. no cabbage in Cole slaw... but its looking tasty.. :)