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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cooking broccoli in boiling water to a bright green takes only a couple of minutes. Be sure to shock it immediately in ice water to keep the color vibrant. Ingredients:
1 pound fresh broccoli |
2 teaspoons salt |
2 cups chopped green cabbage |
2 cups finely shredded red cabbage |
3/4 cup diced yellow bell pepper |
1/2 cup chopped fresh dill |
1/4 cup minced shallots |
3/4 teaspoon salt |
3/4 teaspoon pepper |
mayo-sour cream dressing |
Directions:
1. Trim 1/2 inch from bottom of broccoli stem. Cut broccoli lengthwise into 4 pieces.
2. Bring salt and 2 qt. water to a boil in a Dutch oven over high heat. Add broccoli, and cook 2 minutes or just until broccoli turns bright green. (Do not overcook.) Drain broccoli, and plunge into ice water to stop the cooking process. Let stand 1 to 2 minutes. Drain broccoli, and pat dry between paper towels. Chop broccoli florets and stems.
3. Combine broccoli, green cabbage, and next 6 ingredients in a large bowl. Add 1 cup Mayo-Sour Cream Dressing, and toss to coat. Cover and chill 8 to 24 hours. Add additional dressing, if desired.
4. Make-Ahead Tip: Make this easy and delicious winter salad 8 to 24 hours ahead to allow the flavors to meld.
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