Rainbow Broccoli Slaw
  • ½ cup/4 oz. frozen peas
  • ½ cup/4 oz. frozen corn
  • 1 ½ cups/8 oz. grape or cherry tomatoes, halved if large, quartered if small
  • 1 – 12 ounce package broccoli slaw
  • 1 medium orange pepper, seeded, ribs removed, and chopped
  • ½ cup/3 oz. dried blueberries
  • ½ cup/2.5 oz. chopped almonds, toasted
  • 2 scallions, thinly sliced, white part and tips of green part
  • 3 ounces olive oil
  • 1 ounce orange blossom honey balsamic vinegar
  • Salt and pepper to taste.
  1. In a glass bowl, microwave the frozen corn and peas on high for about 2 minutes to defrost, stirring after each 30 second interval. Blot away any excess water with a paper towel and set aside while you prepare the vinegariette.
  2. Whisk together the olive oil, orange blossom honey balsamic vinegar, salt, and pepper.
  3. Add the broccoli slaw, tomatoes, orange pepper, blueberries, almonds, and scallions to the corn and peas. Remix the vinegariette, pour over the broccoli slaw mixture and combine thoroughly.
Nutrition Information
Serving size: 4 ounces, Calories: 140, Fat: 10g, Saturated fat: 1g, Unsaturated fat: 9g, Trans fat: 0g, Carbohydrates: 12g, Sugar: 6g, Sodium: 37mg, Fiber: 2g, Protein: 3g, Cholesterol: 0mg
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/rainbow-broccoli-slaw/