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Broccoli Slaw




Source of Recipe


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List of Ingredients






Serves 8.

2 Louisiana navel oranges, peeled, sectioned
1 large Granny Smith apple, diced
1 (12-oz.) bag broccoli slaw
1 cup seedless grapes, halved
1/2 to 2/3 cup poppy seed or Vidalia onion dressing
1/3 cup toasted pecans



1. Section oranges by peeling orange and removing all of the pith. Then cut between the fruit and the membrane to remove the sections of fruit.

2. Drop the pieces of fruit into a large bowl. Then squeeze the juice from the pith and membranes into the bowl. Discard the pith and membranes.

3. Wash and dice apple, do not peel. Add to oranges. Stir together apple and orange pieces to coat the apples so they don’t turn brown.

4. Add broccoli slaw. If the shreds are too long, I snip them with a pair of kitchen shears in the bowl so that they’re easier to eat. Add the halved grapes.

5. Stir in salad dressing. Start with 1/2 cup and add more if desired. The orange juice will thin the dressing as it sits in the refrigerator. Store in covered dish or self-sealing bag until ready to serve.

6. Garnish top with toasted pecans when serving

Recipe