I like it raw! (Veggies #6.7)

Big news!

Well... really, it can be classified as "news that will not shatter the earth" because it mainly affects me and that guy I'm married to.

Right, anyway, the news!

Turns out I don't mind broccoli - if eaten raw!

This "raw veggie" theory has presented itself twice recently:

The first was when I took a suggestion from a very wise former-college-roommate of mine (hi, Katie!) who accepted the Broccoli challenge with this recipe for broccoli coleslaw.

I made it over 4th of July - and it's delicious! It helps that the broccoli is drizzled with sweet/vinegar-y goodness.

This recipe led me to try to shred my own broccoli over the weekend, since buying bunches of broccoli seemed cheaper than buying it pre-julienned. (And maybe because sending that guy I like to the store with instructions to buy broccoli slaw resulted in a purchase of 4 heads of broccoli. Maybe.) The shredding attempt was weak at best, but it did leave me with a large bag full of bushy broccoli tops, which I would've felt awful throwing away. So I bought a tub o' veggie dip and tried just eating the raw broccoli with a bit of dip last night.

Totally. Tolerable!

The second example was so fleeting I barely noticed it. At a wedding shower for my new sister-in-law (husband's-brother's-wife) the hostess made a pasta salad with fresh cut, uncooked yellow squash from her garden. I really liked the crunch and how the italian-style dressing stuck to it w/o smothering.

Another win for veggies! A war I'm happy to be losing. :)

Plus, as we move into fall & winter, I'm hoping to explore some of the fun seasonal veggies. Last year I conquered acorn and butternut squash, plus I have lots of recipes pinned for soups and crock pot goodness.


Here's the recipe for the broccoli slaw mentioned above. I've edited it to match how I decided to prepare it after making it by-the-book the first time.

(Pro tip: it's a Paula Deen recipe, and you DO NOT need the 3/4 stick of butter. Ever. I don't even cook the ramen/almond/sunflower seeds, just crunch them and toss.)

Ingredients

• 2 bags (3-ounce) Ramen Noodle Soup in Oriental
• 3/4 stick butter  I just saved you a million mental calories.
• 1/4 cup slivered almonds
• 2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
• 1/4 cup sunflower seeds
• Chopped green onions, for garnish (I tend to forget this part)

Dressing Mix:

• 3/4 cup canola vegetable oil (what's a Canola, anyway?)
• 1/4 cup brown or white sugar
• 1/4 cup apple cider vinegar
• 1 ramen noodle seasoning packet (Oriental)

Directions

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. (Be sure all of the sugar is dissolved!) Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.