"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cranberry Pecan Broccoli Slaw Recipe

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This recipe for Cranberry Pecan Broccoli Slaw, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Cleath
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package broccoli slaw (I like Trader Joe's Organic Broccoli Slaw)
low-fat, low-sugar vanilla yogurt (like Dannon's Light-n-Fit)
white or rice vinegar (also substitute fruit-flavored vinegars)
2 T sugar or 2 packets Splenda
dried sweetened cranberries
pecan bits
dash of cayenne pepper (optional)

Directions:
Directions:
Dump the broccoli slaw into a bowl with stirring room and add yogurt until it looks well coated and creamy. Add vinegar to taste. Sprinkle sugar/Splenda over the salad and mix in; add more if it tastes too tart for you. Mix in cranberries and pecan bits in desired amount, and top with cayenne pepper.

For a less sweet and more natural version, replace the low-sugar yogurt with plain yogurt and eliminate the sugar/Splenda. If you're interested in adding more fresh vegetables, baby spinach and white or red shredded cabbage go well with this. It might also be interesting to add some smoky flavor with bits of turkey bacon...or perhaps fresh mint leaves...and some different nuts...

 

 

 

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