Use the entire broccoli to make this addicting Broccoli Slaw with Golden Raisins and Walnuts. Easy to whip up and have on the ready for lunch, sides or picnics! vegan or vegetarian + gluten free
It started around 5:30 pm and didn’t stop until the wee hours of the morning.
I get it. People want to celebrate the 4th, and I’m all for it. But… I’m not a fan of fireworks.
There. I said it.
Yes, they’re pretty, colorful, create anticipation and a few hours of entertainment. They elicit a sense of wonder, make us gasp with awe and excitement. I loved them as a kid, in my ignorant bliss, and I wish I could continue to love them, but there’s more to the story.
The noise wreaks havoc on wild and domestic animals, causing panic and life-threatening issues. The physical and chemical debris from fireworks ends up in our soil, waterways, and oceans, increasing toxic load and contribute to the ever growing pieces of plastic debris that end up in the stomachs of fish, birds, and marine mammals… and eventually us.
A recent study shows fireworks cause a spike in air pollution with suspended toxic compounds; i.e., the stuff that makes fireworks pretty and loud. These plumes contain lung choking particulate matter and are acutely hazardous to children, elderly, and those with compromised health conditions.
I can’t help but think of our veterans or anyone suffering from PTSD having to endure the sound of fireworks… or those that simply need to head to work early the next morning.
Delaware, Massachusetts, and New Jersey have banned the sale of consumer fireworks, while other states have restrictions. Around the Puget Sound, cities have banned them as well. Locally, in Island County, there was discussion about banning consumer fireworks last year.
The ban didn’t go through, but the discussion yielded a new law restricting the number of days fireworks are allowed and empowers our fire marshall to ban fireworks should weather conditions, such as drought, require it (believe it or not, this wasn’t the case before).
The thing is, if a neighboring city bans fireworks, people head to the nearest city without a ban, resulting in an influx of people shooting off fireworks in the neighboring city. A problem, yes. While some cities have addressed this, it’s not a big enough issue to be addressed locally.
I’m all for celebrating the 4th of July, but there are alternatives to fireworks that are more respectful to our neighbors, wildlife, and the environment, including light shows and live music, to name a few. Considering all the things I love about the long holiday weekend… family, friends, food, beach, being outdoors, cooking, grilling, time away from work… fireworks is the one thing I can do without.
Besides, this Broccoli Slaw with Golden Raisins and Walnuts was my antidote to the fireworks… okay, well, I must admit, Mango Sangria was on the ready too.
Our CSA was brimming with broccoli, so when life gives you broccoli… We enjoyed this over the long weekend, with Smoky BBQ Baked Beans, Black Bean Walnut Burgers with Saucy Sweet Onions and this plum cake.
What I love about Broccoli Slaw is that the entire broccoli is used: leaves, stems and florets! It comes together quick, with a quick chop of the florets and leaves and using the grater blade in a food processor to break down the stems. It holds up well in the refrigerator, making it an easy make-ahead recipe for picnics, gatherings, parties, or weekday lunches.
The dressing is lighter than many slaw recipes I’ve tried. I lightened it up a bit as too much tends to overpower the other ingredients. It’s tangy, flavorful, texture-rich with a bit of crunch, and nourishing with a creamy, not too heavy or sweet dressing.
I couldn’t keep my fork out of it.
How was your holiday weekend? Do you love or loathe fireworks?
Broccoli Slaw with Golden Raisins and Walnuts
Use stalk and florets in this quick-to-pull-together broccoli slaw. It's easy to whip up and perfect for a potluck, picnic or weekday lunch because it holds well in the fridge. There's just enough dressing to offer a bit of creamy without overwhelming the slaw. Use plenty of fresh ground pepper! vegan or vegetarian + gluten free
- 3/4 C Walnuts 80g
- 1 lb Fresh Broccoli 478g
- 1 C Golden Raisins 135g
- 1/3 C Purple Onion diced small, 45g
- 1/3 C High Quality Mayo I use Just Mayo 130g
- 1/3 C Nut Milk I use homemade Cashew Milk, 52g
- 2 Tbs Fresh Squeezed Lemon Juice
- 1 tsp Maple Syrup
- 1/2 tsp Sea Salt
- Preheat oven (or toaster oven) to 325F (162C). Toast walnuts for about 15 minutes, or until fragrant and a bit darker in color. Cool, then rough chop. Set Aside.
- Trim the broccoli florets and slice thin, into bite size pieces. Many of the little flowers will fall off, but you'll just add them to the salad. Add the pieces to a large mixing bowl. In a food processor with the grater attachment, process the stalks in batches and add to the mixing bowl. Add the raisins, onion and walnuts.
- In a small mixing bowl, make the dressing. Add the mayo, nut milk, lemon juice, maple syrup and sea salt. Whisk until smooth.
- Pour the dressing over the broccoli mixture and stir until all the ingredients are incorporated.
- Store in a covered container for at least an hour before serving (if you can keep your fork out of it!). Store in the refrigerator for up to three days.
If feeding a crowd, this recipe doubles or triples with ease!
Inspired by Deb's Broccoli Slaw.