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Broccoli Slaw

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Broccoli Slaw Como Water

This slaw has no mayo–vegan or otherwise, so it’s the perfect spring/summer salad to take to a cookout or day in the park. I can also attest to the fact that this slaw is also the perfect salad to eat right from your couch. It’s simple and forgiving. Feel free to play around with the vinegars and tweak the ingredients to suit your tastes. Enjoy!

 

Broccoli Slaw 

(Printable Recipe)

Ingredients:

2 large broccoli crowns–washed and shaved

1 tablespoon capers

1 tablespoon sesame seeds

1 carrot–thinly sliced

1 tablespoon beer

3 tablespoons white balsamic vinegar (I used a tropical spice white balsamic vinegar)

1 tablespoon rice vinegar

salt

pepper

Method:

*Add broccoli, capers, carrots, and sesame seeds to a large bowl. Mix together.

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*Whisk all other ingredients together in a separate bowl. Add to veggies. Stir. Let marinate in refrigerator at least one hour before serving. Stir before serving. Adjust seasoning, if necessary. Enjoy!

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

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