Crunchy and Crispy

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I tasted the best cole slaw of my young life last week at a location that for the time will remain nameless.  Dead simple and anyone could make it. Here’s how.

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First I chopped a small head of broccoli and about 1/2 a head of green cauliflower ( because that was the cauliflower color of the week) in the food processor. I also added about a 1/4 of a red onion.

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Then I switched blades and sent some carrots and about 18 fairly hefty brussel sprouts to their certain doom.

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I added golden raisins and dried cranberries…(maybe 1/2 cup of each)

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Then I tossed the whole bowl with cole slaw dressing from your grocer’s refrigerator section. Quick and crunchy too. Also better after the dressing softens the sprouts a little and the flavors mesh. Enjoy!

 


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