Tri-Color Coleslaw

I buy two batches of broccoli almost every week. Most of the time I trim the stalks and turn them into tasty vegetable sticks, perfect for snacking or dipping; and occasionally I’ll use them to make this terrific slaw. Adapted from The Vegetarian Family Cookbook.

Serves: 6

• 2 large or 3 medium broccoli stalks, prepared as directed on page 000
• 3 medium carrots, peeled and cut into large chunks
• 1/4 small head red cabbage
• 1 tablespoon minced fresh chives or 1 scallion, thinly sliced, optional
• 1/2 cup natural bottled or homemade dressing of your choice (see Note), or as needed to moisten
• Salt and freshly ground pepper to taste

Grate all the vegetables in a food processor using a coarse grating blade.

Combine the grated vegetables with the remaining ingredients in a serving container. Stir together, then season with salt and pepper. Let the salad stand for 10 to 15 minutes or so before serving.

Note: I especially like this with sesame-ginger or tahini-flavored dressings.

• Here are lots more creative and colorful slaw-style salads.