The days are hot right now, which makes me want to eat light side dishes with my steaks, burgers, chicken, fish, or whatever protein I’m eating that day. One of the easiest side dishes to throw together is my tangy broccoli slaw.
Typically I’d add mayo to it, but not on a hot summer day. My love Joel, The Grillmaster, cooked up succulent grass-fed rib eyes to go with the slaw.
This tangy, light, and crunchy broccoli slaw is super easy to make. It’s a perfect side dish for summer days.
Watch how I make it. The written recipe is below.
4 cups store-bought, pre-washed, pre-cut broccoli slaw
3 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar (I like Bragg’s Raw, Unfiltered Apple Cider Vinegar)
Salt to taste (I prefer Himalayan pink salt for its mineral content)
Freshly-ground black pepper to taste
- Place broccoli slaw into a salad bowl.
- Add extra-virgin olive oil and apple cider vinegar.
- Season with salt and pepper.
- Toss together.
Feel free to add fresh herbs to your liking, such as parsley, cilantro, or any other.