Description
I came up with this broccoli slaw side dish when I was trying to clear the fridge out prior to leaving for a vacation. Grabbed what I saw, stirred up a bowl, and gave it a cheeky title based on some of the cute terms my daughter uses for food. I used lite mayo and Splenda, and I’m sure it would be great with full-fat mayo and sugar. Saved the other half-can of garbanzos for tossing with a salad. I also used half fresh, half frozen broccoli (as that’s what I had on hand), and it was all tasty.
Ingredients
- 2 ½ cups broccoli florets, cut into bite-size pieces
- 4 cups ice water, or as needed
- ½ (15 ounce) can garbanzo beans, drained and rinsed
- ¼ cup matchstick-cut carrots
- 2 tablespoons raisins
- 2 tablespoons sunflower seeds
- ⅓ cup mayonnaise
- 2 tablespoons white sugar
- 1 tablespoon white vinegar
- ¼ teaspoon red pepper flakes
- salt and ground black pepper to taste
- 2 tablespoons sunflower seeds, or to taste
Instructions
- Bring a large pot of water to a boil; cook broccoli until bright green
- about 1 minute. Transfer to a bowl of ice water; drain.
- Combine broccoli
- garbanzo beans
- carrots
- raisins
- and 2 tablespoons sunflower seeds in a bowl. Whisk mayonnaise
- sugar
- vinegar
- red pepper flakes
- salt
- and black pepper in a separate bowl. Stir dressing into broccoli mixture. Cover and refrigerate for at least 1 hour for flavors to blend. Garnish with about 2 tablespoons sunflower seeds.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 1 hr 20 mins
Servings: 4