Broccoli Slaw with Sour Cherries

 In the spirit of Lent, which we happen to be in, it seemed fitting for me to come up with something vegetarian to enjoy on those days that we're abstaining from meat. For my family, it's not that big of a deal to skip meat because we do it quite often. In fact the majority of our meals are meatless to save on the budget. Protein can be found in a million different places. It's more a challenge for me to come up with something vegetarian. One of these days I should challenge myself to do a dessert of some sort with a vegetable-- that would definitely be something! I love mixing and matching things in new and unusual ways. Some are hits. Some are misses. On those days I miss, you'll find me (sucking it up) eating alone.
 I had this broccoli hiding in my fridge drawer. I forgot it was there. Good thing I looked in there or it would have started to get fragrant. It actually wasn't that bad. It was just starting to get soft. We can do soft. I also had a couple of apples that were begging to be saved from their demise. I hate throwing food out. I did a little mixing and matching, a little bit of this and a little bit of that. And it all turned out well. In fact, my boys ate it all before I could get any. This is a great way to get in some fruits and veggies all at once.
I blanched the broccoli just slightly, so it was still a little bit crunchy.

Broccoli Slaw with Sour Cherries

  • 1 bunch of broccoli, the florets cut off and the stems grated, keep separated
  • 1 apple, peeled and grated
  • 1/4 cup of dried sour cherries
  • 1/4 cup of thinly sliced red onion
  • small handful of roasted and salted sunflower seeds
  • a sprinkling of feta, optional (my kids skipped it, but it was tasty) 


  • 1/4 cup of mayo
  • 2 tblsp of Agave
  • Half a lemon, juiced

Blanch your broccoli florets in a pot of boiling water. Cool immediately in an ice bath, or under cold water. Drain it in a colander. Meanwhile, in a mixing bowl add your shredded stems, shredded apple, onion, and sour cherries. Add in your broccoli florets once they have drained. 

In a separate bowl combine the dressing ingredients. Pour the dressing over your fruit and vegetables and stir to combine and coat all. Sprinkle on your toasted sunflower seeds, and feta. Serve cold. 


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