I can’t wait to share this recipe with you all, it sounds seriously so amazing, and I already have it planned for my next summer barbeque! First, I want to introduce to you my recipe swap partner, Natalie from A Nourished Appetite. Natalie is a Nutritional Therapy Practitioner (NTP) and a 21-Day Sugar Detox Coach focusing on fat loss, blood sugar regulation, body image issues and healing your relationship with food. She loves educating clients, providing them the tools necessary to nourish themselves; mind, body and soul. She is also a credentialed teacher of the Deaf and a certified American Sign Language (ASL) interpreter. She has created a Vlog series in ASL to bring health and wellness directly to the Deaf community. She loves lifting heavy, San Diego sunsets and walking her two puggles, Max and Rambo, on the sandy shores. You can find her blogging sarcastically at www.anourishedappetite.com and on Instagram @anourishedappetite. Seriously, she is the absolute bee’s knees, and she’s sharing with you her tasty Bacon Ranch Broccoli Slaw–and if this doesn’t just sound like the best thing you’ve ever tasted…well, then something is wrong with you!
Also, one more quick reminder: Our HUGE summer giveaway will be launching live tomorrow Wednesday, June 8th at 5:35 Central Time on Instagram! So head over there and be sure to follow me @jesspaleoish to get all the details on how to enter to win our prize pack valued at over $500! You definitely won’t want to miss this one.
For me, thoughts of summertime are always laced with incredible, memory inducing scents. These thoughts and scents take me back to some of my favorite times, with my absolute favorite people and my most drool-worthy, favorite foods. The smell of smoke rising from the charcoal grill as my dad cooked meat to perfection. The earthy tones of dirt and vegetation from my parents nearby garden. Reminding us of the fresh deliciousness that would soon be loaded onto our plates. Crisp, citrus lime squeezed into a perfectly chilled beer or margarita on the rocks. The tangy, tantalizing scent of homemade mayonnaise or dressing wafting from a huge bowl of whatever salad or slaw concoction was created to partner with the grilled meat of the day. The food was always filling, the drinks were always refreshing and the laughter was never ending!
It took a relatively high, read-near heat stroke, temperature for my parents to loosen their purse strings and turn on the AC during the summer. Because of this our oven was on temporary retirement from May through September, depending on the weather. Why add to the already stifling heat? We typically dined at our huge table on the patio outside, surrounded by yapping dogs and Fleetwood Mac, The Eagles or Tom Petty playing in the background. Dinner was a tasty protein of some kind prepared on the grill or leftover grilled protein from the previous night. It was always paired with a vegetable filled salad or slaw, most of which came from my parents garden. These simple dinners required little work to prepare, but were always on point when it came to flavor, nutrients and satiety.
This recipe is a recreation of one of the summer slaws that I loved so very much growing up. For this post, I tried to simplify the one we typically ate because we would always get pretty creative with the veggies and toppings added. Know that this slaw comes in a variety of versions and can be adjusted to match the palates of your summertime guests. Add in a variety of dried fruits; cherries, raisins or cranberries, for an extra sweet tang. Throw in a variety of nuts or seeds; slivered almonds, pecan pieces, macadamia nut chunks, chia seeds, or flax seeds, for an added crunch. This slaw is also a great way to put to use those broccoli stalks that you are not sure what to do with once you remove the florets to steam. I hate seeing things go to waste, so I will peel and steam the stalks for my dogs. They are obsessed with broccoli! I also use my Cheesy Zucchini Cakes recipe and sub in peeled and shredded broccoli stalk for zucchini. Super tasty and no sad, wasted broccoli stalks!
While broccoli is considered a cool season crop, I live in California where we can basically grow anything year round! So many summertime salad and slaw options, so little time! If you want to save yourself time, get the bagged organic broccoli slaw available at most markets. There is also pre-cut jicama if you find yourself so inclined. I personally try to avoid the pre-bagged stuff and only use it in a pinch. You end up saving yourself some money if you do all the preparation yourself. But if you find the value of your time far outweighs your saved dollar, do what works for you! If attending a large picnic, potluck or BBQ this summer, feel free to double or triple this recipe to share with all your hungry friends and family. They will thank you! Tell them I said, “you’re welcome”.
4 cups broccoli stalks, peeled and shredded
1 cup carrot, peeled and shredded
1 cup purple cabbage, thinly sliced
1 cup jicama, diced
½ cup green onions + 1 Tbsp for garnish
3-5 pieces cooked bacon, chopped + 1-2 pieces chopped for garnish
⅓ cup Dairy-Free Ranch dressing (recipe found here)
Salt and pepper to taste
- Combine broccoli, carrots, cabbage, jicama, green onions and bacon in large bowl.
2. Pour in dressing, mix with clean hands.
3. Salt and pepper to taste.
4. Garnish with bacon and green onions.
5. Chow down!