Garlic Broccoli Slaw blends fresh broccoli, carrots and cabbage in a garlic thyme champagne vinaigrette. An easy side dish fit for a company dinner or a friendly picnic get-together.

Welcome to another fun Festive Foodies Event!

This week is dedicated to recipes using ingredients found at a local farmer’s market. This can include, meats, fruits, vegetables, honey, syrups, jams, nuts, herbs, spices, etc.

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Fresh picked vegetables and fruit taste so much better than their hot house counterparts. I didn’t plant a garden this year. So what’s the next best thing?

Farm stands and farmer’s markets!

When I go to the farmer’s market in Allentown, PA and see bananas, I’m not fooled into thinking those were locally grown.
Abundant local fresh veggies appear everywhere this time of year. As I posted on Monday, fresh picked salad lettuce, broccoli, cabbage, corn on the cob, berries, cukes, peaches, even cherries are available.

People set up roadside stands to sell extra zucchini, tomatoes and peppers. These are usually simple tables with a box with a slit in the top. The honor system applies here. Some backyard farmers price their wares. Three zucchini for a dollar. A watermelon for $2.50.

Other stands ask for donations. Late in the season, you start to see free signs here and there. Better eaten than wasted.
What I was looking for was fresh broccoli, cabbage and carrots. Here’s the thing. I wanted whole broccoli not just crowns for my slaw.
For my Garlic Broccoli Slaw, I use the stalks, cut into matchstick sizes. (Yes that’s a real size, young ones!) Avoid serving the woodier older stems. Save the crowns for dinner!

Garlic Broccoli Slaw

Print Recipe

Ingredients

1/4 cup olive oil
2 tbsp champagne vinegar
1/2 tsp kosher salt
1/2 tsp turbinado sugar
1/2 tsp minced garlic
1 tsp fresh thyme leaves
1 cup chopped broccoli stems
1 cup chopped carrots
1 cup chopped cabbage green or red

Instructions

Whisk together oil, vinegar, sugar and salt. Whisk in garlic and thyme.
Stir together broccoli, carrots and cabbage. Pour on dressing, stir. Refrigerate for at least 30 minutes to blend flavors.