Broccoli Slaw

Broccoli salad is a dish that you will find on nearly every Church, Potluck and Picnic Table here in The South, and I absolutely love it!! However my daughter Faith, enjoys the flavor, but the large chunks of broccoli….Not so much.
So I’ve decided to give this classic side dish, a little reinvention especially for her. “BROCCOLI SLAW“

The amount we’ve made in this recipe feeds a Pot Luck sized crowd, so you can half the recipe if you just want enough for a side dish for your evening dinner.

INGREDIENTS:

• 2 pound bag broccoli florets
• 1/2 red onion
• 8 0z grated mild cheddar
• 1 pound pack bacon (cooked)
• 2 cups our craisins (store bought will not be appropriate, as they contain a lot of sugar)
• 1.5 cups our mayonnaise or store bought keto approved mayonnaise
• 1/2 cup sour cream
• 3 TBSP white wine vinegar
• 1/3 cup stevia/erythritol blend sweetener
• salt + pepper to taste

INSTRUCTIONS:

• Using a food processor pulse the broccoli florets into rice sized pieces. You will need to do this in batches.
• Do the same with the red onion and grated cheddar.
• And again with the cooked bacon.
• Add all of the above to a large mixing bowl along with the craisins and stir to combine well.
• To make the dressing, add the mayonnaise, sour cream, white wine vinegar and sweetener to a small mixing bowl and whisk to fully combine.
• Add the dressing to the slaw mixture, toss well to combine, and season with salt and pepper to taste.
• Cover the slaw in an airtight container and place in the refrigerator for at least 1 hour for all of the flavors to marry.
• Enjoy!!

PRODUCTS WE USE:

• KITCHEN AID MEASURING SPOONS/CUPS
• HAMLTON BEACH FOOD PROCESSOR
• STAINLESS MIXING BOWLS
• FARBERWARE SILICONE MINI WHISK
• PYREX MIXNG BOWLS

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