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| Robyn (L) Maro (R) |
When I met a cousin, Maro Nalabandian, through my website, I was excited. When I learned she had a culinary background, I was thrilled! Since meeting her face-to-face this past April, we’ve been in touch, sharing family updates, and recipes.
Here is one of Maro’s recipes that’s not only nutritious, but colorful, tasty and good for you, too!
Crunchy Cauliflower Broccoli Slaw
Recipe by Maro Nalabandian
This healthy and delicious recipe is great to eat with your meals as your vegetable/salad or, this may also satisfy your urge in between meals.
Vegetable ingredients:
4 cups diced cauliflower
4 cups diced broccoli
1 cup diced celery
3 large carrots, grated
1/2 a small onion, finely diced
3/4 cup dark raisins
3/4 cup dried cranberries
3/4 cup sunflower seeds or pumpkin seeds, roasted
Vinaigrette:
1 tsp. Dijon mustard
1 clove garlic, finely minced
1 Tbsp. white wine vinegar or herb vinegar
2 tsp. Agave sweetener
Juice of 1/2 a lemon
1 tsp. coarse salt, or to taste
1/2 tsp. black pepper, or to taste
1/4 tsp. dried oregano or 1 sprig fresh oregano leaves, minced
1/4 tsp. dried thyme or 2 sprigs fresh thyme leaves, minced
1/4 cup olive oil
1/4 cup canola oil
1/4 cup bottled water, as needed
Directions:
1. In a large serving bowl, add the above vegetable ingredients and set aside.
2. In a two cup measuring cup, add all the vinaigrette ingredients except the oils and the water. Whisk the ingredients while very slowly pouring in the oils until combined. Add the water as needed to taste, while whisking till all is combined. Pour the vinaigrette, as much as desired, over the vegetable slaw then toss it around.
2. In a two cup measuring cup, add all the vinaigrette ingredients except the oils and the water. Whisk the ingredients while very slowly pouring in the oils until combined. Add the water as needed to taste, while whisking till all is combined. Pour the vinaigrette, as much as desired, over the vegetable slaw then toss it around.
Refrigerate until ready to serve.