theRE IS A new slaw in town - brocColi-slaw { KETO, VEGAN, GLUTEN-FREE, REFINED SUGAR FREE}

Have you ever wondered what to do with the left over stalk of the BROCCOLI. In our house there are no taker's for the stalk... roasted, steamed, slathered with cheese.  Doesn't matter how you prepare it - we only eat the top!

 I couldn't stand to waste it anymore, so I brainstormed on other ways to eat it.  You can freeze it and put it smoothies. But I have so many veggies and greens waiting for the next smoothie, and consuming my freezer.  So then it hit me - turn it into SLAW!   If you are a slaw-lover like me, then you will love this recipe!  

Plus it is super easy to make!

BROCCOLI SLAW  {KETO, VEGAN, GLUTEN-FREE, REFINED SUGAR FREE}

​INGREDIENTS

• 1 Tbsp extra virgin olive oil
• 1/3 cup sugar free mayonnaise (* for vegan- try with cashews)
• 1 1/2 Tbsp apple cider vinegar
• 1 Tbsp dijon mustard
• 2 Tbsp granulated sugar (or substitute) - I use monk fruit sweetener
• 1 tsp celery seeds
• 1/2 tsp kosher salt (or more to taste)
• 1/4 tsp black pepper
• 4 cups broccoli grated

INSTRUCTIONS
Using a cheese grater, great your broccoli stalks.  In a large bowl, whisk the olive oil, mayonnaise, apple cider vinegar, mustard, sugar substitute, celery seeds, salt and pepper together until fully combined. Add the broccoli slaw.
Toss well to coat.
Serve cold

* FOR VEGAN - soak 1/3 cup cashews overnight. Put in blender with vinegar, dijon, sweetener, celery seeds, juice of 1/2 lemon and salt and pepper to taste.  Then mix with slaw