This creamy dill broccoli slaw is a wonderful spin on my favorite salad, creamy cucumber salad. Loaded with dill and a hint of lime, it has a great summer flavor with plenty of crunch to it. I added a few sliced fresh chili peppers and chives from our garden for garnish. Cilantro would also make a great addition to this slaw.
You can substitute ‘normal’ shredded cabbage for the broccoli if you wish. Broccoli slaw tends to stay crunchier longer than cabbage, which can get soggy in no time. If you do make this creamy dill broccoli slaw with cabbage instead, sauce only the amount of slaw you plan on serving. That way the leftovers won’t get drenched in sauce and become soggy.
Creamy Dill Broccoli Slaw
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
- 1 bag 4 cups broccoli slaw
- 3/4 cup mayonnaise
- Zest and juice of 1 lime
- 1 tablespoon olive oil
- 1/4 cup chopped fresh dill
- 2 tablespoons sugar
- 1 teaspoon Kosher salt
- 1 teaspoon cumin I used slightly less
- Hot pepper sliced, for garnish (optional)
- Chives sliced, for garnish (optional)
Place the slaw mix in a medium resealable container.
In a bowl, whisk together the remaining ingredients except for the garnish. Add to the slaw. Cover and shake gently to coat.
Refrigerate for at least 1 hour before serving. Garnish with sliced pepper and chives, if desired.
Summer is such a great time for a stir-fry. Fresh in-season vegetables scream ‘stir-fry me’ out at you as you walk through the farmer’s market or grocery store. In fact, a few heads of broccoli where screaming at me the other day, so I took them home and made a quick stir fry with broccoli in Hoisin sauce.
Hoison sauce adds a nice sweet and salty flavor to any veggies. Don’t be afraid to also add a few pinches of dried red pepper flake or fresh sliced chile peppers.
I love stir-frying broccoli in Hoisin sauce. I love it even more when cooked outside. I fire up my charcoal grill which has a fantastic, large wok insert. The wok gets incredibly hot over the coals, much hotter than I could ever get it on my flattop electric stove. It’s perfect for stir-frying anything, and quickly. If you have a 22″ Weber charcoal grill I can’t recommend the wok enough.
Also check out one of my other favorite grilled side dishes, Asian grilled vegetables. Stir-fried broccoli is also fantastic with my Mongolian Grill stir-fry sauce.
Broccoli in Hoisin Sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 -4 servings
- 3 cups fresh broccoli florets
- 1 garlic clove minced
- 1/2 teaspoon vegetable oil
- 1/2 teaspoon ground ginger
- 1 tablespoon water
- 2 1/4 teaspoons Hoisin sauce
- 1/8 teaspoon salt
Heat up a wok over high heat.
Stir-fry the broccoli with the garlic and oil for 3 minutes.
Combine the ginger, water, Hoisin and salt and stir in the broccoli.
Stir-fry until the sauce thickens.
Anita flat-out loved these spicy broccoli cheese wonton cups. I have to admit, they are definitely a non-boring way to serve vegetables. A nice kick from habanero Jack cheese and fried jalapenos really makes up for what would’ve been ‘just’ broccoli. Oh, and love that crunch from the wonton cups, too. You need that contrast.
If you don’t like spicier foods like we do, substitute shredded mozzarella or provolone for the habanero Jack cheese and French fried onions for the crispy jalapenos. You could also make these wonton cups with something other than broccoli. I think blanched carrots or cauliflower would work just fine. Or heck, use them all and make mixed vegetable cups.
Spicy Broccoli Cheese Wonton Cups
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12 cups
- 1 head broccoli chopped into florets
- 24 wonton wrappers
- 1 cup habanero Jack cheese shredded
- 1/2 cup French's crispy jalapenos chopped
- 1 egg beaten lightly
- Kosher salt and freshly ground black pepper to taste
Preheat your oven to 375 F.
Prepare an ice bath by filing a large bowl halfway with ice then add water. Note: You can skip the ice bath and rinse the cooked broccoli under cold water, but I find that you lose some of the broccoli doing it that way, so I prefer to use an ice bath.
Bring a large pot of lightly salted water to a boil.
Add the broccoli and boil for 1 1/2 minutes.
Drain the broccoli and place into the ice bath to stop the cooking.
Chop the cooked broccoli and transfer to a bowl.
Add the cheese, jalapenos, egg and salt and pepper and stir gently to combine.
Spray a muffin pan with non-stick spray.
Press 2 wonton wrappers into each pan cup. I like to add one wrapper then place another on top, rotated 45 degrees from the bottom one to better fill the cup.
Divide the broccoli mixture between the cups.
Bake for 25 minutes or until golden brown.