Recipe of the Week: Springtime Broccoli Slaw

I can't help but be stoked when I use this slaw to convert broccoli haters into total believers. After all, it's crunchy, tangy and refreshingly satisfying. You can find broccoli slaw in the bagged salad section of your grocery store. I took a cue from Paula Deen and the Food Network, lightening it up yet added a tangy vinaigrette, seeds and dried cranberries to round out the flavors. Serve with grilled chicken or fish for a delicious light meal.

Unbelievable Broccoli Slaw:

INGREDIENTS (for slaw):

1 (12-ounce) bag broccoli slaw1/2 cup roasted pumpkin seeds1/2 cup dried cranberries2 tbsp sesame seeds that have been toasted in a dry skillet until fragrant1/4 cup chopped green onions

INGREDIENTS (for vinaigrette):

3 tbsp canola oil1 tbsp sesame oil3 tbsp rice wine vinegar2 tbsp lower sodium soy sauce1 tbsp honey1 tbsp fresh lemon juiceSalt and pepper to taste

INSTRUCTIONS:

In a large bowl, combine the broccoli slaw, pumpkin seeds, dried cranberries, sesame seeds and green onions. Toss to combine and set aside. In a medium bowl, combine all vinaigrette ingredients and whisky until well mixed. Pour vinaigrette over slaw mixture and toss until it is evenly coated. Serve immediately. Makes 6 servings.

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