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 Time1 hr 10 mins
Total Time1 hr 10 mins
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 Time5 mins
Cook Time10 mins
Total Time15 mins
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 Time5 mins
Cook Time40 mins
Total Time45 mins
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.
By golly, these broccoli cheddar pockets do taste just like the pockets you can get out of the freezer section in your grocery store! Actually, they taste even better. That might because there’s extra ooey-gooey extra sharp cheddar cheese inside. Oh, yeah, there’s some healthy broccoli thrown in too. And well, yes, I did add a bit of bacon. How could you not?
You can make a big batch of these broccoli cheddar pockets then freeze them for later. Just pop them into the microwave or oven to reheat (until the cheese melts). Nice and easy!
You can easily make copycats of the other pocket flavors you find in your grocery store’s freezer. Just fill with cooked (the dryer the better!) ingredients and seal!
Broccoli Cheddar Pockets
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 servings
- 1 1/2 cups chopped frozen broccoli florets
- 4-6 slices thick cut bacon cooked, chopped (optional)
- 1 3/4 cups grated sharp cheddar cheese about 5 ounces
- 3 tablespoons sour cream
- 2 tablespoons chopped fresh chives or 1 teaspoon dried
- 1 tube Pillsbury® Crusty French bread dough
- 1 egg
Cook broccoli per package instructions. Drain well.
Place broccoli in a large bowl and gently stir in the bacon, cheddar, sour cream and chives.
Preheat oven to 425 F.
Spray a baking sheet with non-stick spray.
Lightly flour a flat surface.
Divide the dough into 4 equally sized pieces and roll out into 6" x 8" rectangles.
Divide the broccoli mixture between each piece of dough, placing the ingredients in the center.
Fold the 2 shorter sides of the dough over the filling, stretching to cover.
Fold the 2 long sides over like a burrito and pinch the edges to seal.
Place the pockets seam-side down on the baking sheet.
Beat the egg and 1 tablespoon warm water in a small bowl or glass. Brush the pockets with the egg wash.
Bake until golden brown, about 15 minutes.
This broccoli cauliflower salad could be the easiest salad I’ve ever made. And it’s so good that I’ve made it 3 times in the last 2 weeks. It has a nice fresh crunch. And a little creaminess. And just enough smoky bacon flavor to make you really happy.
I bake my bacon at 400 F on a foil-lined baking sheet for 20 or so minutes, depending on the thickness and how crunchy I want it to be, turning once. Easy clean up. You can drain off the grease for later use or let it cool and just wrap the foil up and toss it. No mess, no fuss.
Also try my delicious marinated vegetable salad and my tangy broccoli salad.
Broccoli Cauliflower Salad
Prep Time10 mins
Total Time10 mins
Servings: 8 -10 servings
For the salad
- 2 cups cauliflower cut into bite-sized pieces
- 2 cups broccoli cut into bite-sized pieces
- 1/2 cups celery chopped
- 1 cup frozen peas thawed
- 1 1/2 cups cooked bacon chopped
For the dressing
- 2 cups mayonnaise
- 1/4 cup sugar
- 1/4 cup Parmesan cheese
- 2 teaspoons white vinegar
- 1/4 teaspoons kosher salt
- 1/4 cup chopped white onion
I was somewhat pessimistic when I first saw this recipe for Oriental Ramen broccoli cole slaw. Anita sent it to me and asked that I make it for her to take to work for lunch. And of course, I did!I was really surprised at how much I liked this. It is fresh and not overpowering with just a hint of seasoning. This makes a pretty good-sized batch, but for a huge crowd I’d double it. It holds up well for picnics and family get-togethers.
This slaw is great with my Ramen-seasoned chicken wings.
Oriental Ramen Broccoli Coleslaw
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
- 2 3 ounce packages beef-flavored Ramen noodles
- 2 12 ounce packages broccoli coleslaw mix
- 1 cup almond slivers toasted
- 1 cup sunflower seeds roasted
- 6 green onions green parts only, chopped
- 1/2 cup sugar
- 3/4 cup olive oil
- 1/3 cup white vinegar
Do not open the noodle packages. Instead, crush them in your hands. Then, open them, remove and reserve the spice packets, and pour the noodles into a large bowl.
Add the broccoli, nuts, sunflowers seeds and green onions.
In a small bowl or Mason jar, combine the sugar, oil, reserved Ramen spices and vinegar. Whisk or shake well then pour into the bowl of slaw.
Cover and chill at least 2 hours. Toss lightly before serving.
Mmmmmm. Simple, but oh so good! These cheesy broccoli baked potatoes remind me of the wonderful potatoes at Hog’s Breath Eatery, in Fayetteville, Arkansas. I used to eat at Hog’s Breath regularly. Man, did they have great baked potatoes. Sadly, the Hog’s Breath Eatery has closed. That means I have to make more baked potatoes like this one at home instead of saving up my cravings for the next time I go to Fayetteville.
I used my homemade cheese sauce on these delicious potatoes. You can use your own or pre-made if you like, but my version is so easy to make.
Also try my cheesy mushroom baked potatoes.
Cheesy Broccoli Baked Potatoes
Prep Time5 mins
Cook Time1 hr 5 mins
Total Time1 hr 10 mins
Bring a small pan of water to a boil.
Add a pinch of salt.
Add the broccoli and cook 3-4 minutes or until just barely tender.
Drain and rinse with cold water to stop the broccoli from cooking further.
Split the potatoes along the tops.
Divide the broccoli among the potatoes and top with the cheese sauce.
Season with salt and pepper, to taste.
There’s no reason to have a lame side with dinner. I admit it, I spend most of my time concentrating on the main dish, with the side dish being just that… a side thought. I’m working to change that, and this tangy broccoli salad is a great example.
You can also make this tangy broccoli salad using cauliflower. Or get the best of both worlds and make my broccoli cauliflower salad!
Tangy Broccoli Salad
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Servings: 6 -12
- 6 slices thick-cut bacon
- 3/4 light mayonnaise
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- Florets from 2 medium heads broccoli cut into bite-sized pieces
- 1 small red onion chopped
- Pinch salt
Cook bacon until crisp. Drain and crumble.
Combine the mayo, sugar and vinegar in a large bowl.
Stir in the bacon and remaining ingredients. Cover and refrigerate for 1 hour before serving.