Trees, Seeds, and Beans (Broccoli Slaw)

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.

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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.

NUTRITION FACT

Per Serving: 289 calories; protein 5.6g; carbohydrates 25.3g; fat 19.9g; cholesterol 7mg; sodium 242.1mg.

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