Broccoli slaw is a wonderful vegetable option for a low-carb lifestyle. It comes pre-cut in the bagged salad area of the produce departments in your local grocery store. I’ve only used it twice: the first time I used it as most people do, for a coleslaw recipe; the second time tonight I decided to cook it. Couldn’t find a single recipe on the internet for this stuff cooked. Yet my mother says she now actually prefers the stem of broccoli to the flower portion! So I just took some of the leanest pieces of bacon from the bag of “bacon ends and pieces” I bought today, chopped it coarsely and fried this slaw. All I can say is WOW! This was amazingly sweet and so different from whole, steamed spears. The smoky bacon honestly is what made this (no big surprise there for most of us ). You folks who say you don’t like broccoli, this dish just might change your mind. None of the strong, bitterness the flower part has. This recipe gets a resounding thumbs up from both me and my husband! We had this with smoked Czech beef sausage links we buy at a local meat market. This would also be good with baked, fried or BBQ’d pork.
12 oz. broccoli slaw
4 thick slices of bacon (or 5 thinner slices), coarsely chopped
1 T. extra bacon grease (if your bacon is very lean)
Dash black pepper
DIRECTIONS: Brown the bacon until it has given up most of it’s fat/grease. Don’t cook it to the real crisp stage though. If your bacon is very lean, add the additional T. of bacon grease. Add broccoli slaw and stir-fry until the broccoli threads just begin to wilt.
NUTRITIONAL INFO: Makes 4 servings, each contains:
.98 g fat
5.18 g carbs, 3 g fiber, 2.18 g NET CARBS
6.45 g protein
307 mg sodium
25% RDA Vitamin A, 88% vitamin C, 11% iron, 13% selenium