Spring and Summer are salad seasons! Here’s a take on a crisp and crunchy salad that everyone will enjoy. Add this as a side to dinner tonight – or simply serve it up as cool dinner by itself – its THAT GOOD!
We use parsley to ramp up the “green” flavor in this salad. It not only add the flavor, it adds lots of good for you nutrition, too. Parsley contains two types of unusual components that provide unique health benefits. These volatile oil components qualify parsley as a “chemoprotective” food, and in particular, a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke and charcoal grill smoke). Parsley is more than just a garnish on a plate!
Broccoli Slaw with Zesty Orange Dressing and Georgia Pecans
- 1 Cup Chopped Georgia Pecans
- Zest and Juice of One Large Orange
- 3 TB Honey
- 1/4 Cup Apple Cider Vinegar
- 1 TB Extra Virgin Olive Oil
- 1 (16 OZ) Package Broccoli Slaw
- 1 Red Pepper, julienned
- 2 Cups Shredded Carrots
- ¼ Cup Chopped Green Onions
- 2 TB Chopped Parsley
- Sea Salt and Freshly Ground Pepper to Taste
Spread the nuts out on a small sheet pan and place in a 400F oven. Check after 5 minutes to see if they are toasted. If not, shake the pan and put them back in the oven, chccking at 2 minute intervals to avoid burning the nuts. Remove and allow to cool before adding them to the salad.
To make the dressing, add the orange zest and juice, honey, vinegar and oil to a small jar and shake. Taste and season with salt and pepper. Add the broccoli slaw, red pepper, carrots, onion and parsley to a large bowl Add the roasted pecans. Pour the dressing over the slaw, season with salt and pepper, and toss well. Salad is best when placed in the fridge for an hour to chill.