Easy Broccoli Slaw

When you're not in the mood for a leafy green salad, but you're not quite feeling like a hot vegetable side dish either, toss together this simple broccoli slaw for a quick and versatile addition to any meal!

Easy Broccoli Slaw
Yield: about 4 cups

Ingredients

• 1/3 cup mayonnaise
• 1 1/2 Tbsp apple cider vinegar
• 1 Tbsp extra virgin olive oil
• 1 Tbsp Dijon mustard
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 16 oz bag of broccoli slaw

Directions

1. Whisk dressing ingredients in medium-sized bowl.
2. Toss with bagged broccoli slaw until evenly coated. Serve cold.

Notes

• This broccoli slaw recipe keeps really well in the fridge, and the flavors actually improve over time!
• To transform this slaw into a main dish, try adding a combination of dried cranberries (Craisins), pistachios, crumbled bacon, sunflower kernels, slivered almonds, and/or blue cheese crumbles.

Recipe adapted from I Breathe I'm Hungry.

Crunchy Thai Peanut & Quinoa Salad

This Thai-inspired salad is packed with crisp, colorful vegetables and tossed in a delicious homemade peanut sauce. Not only is this healthy salad gluten free, but it can be prepared vegan as well. Throw it together for an easy meatless summer dinner and enjoy the leftovers for lunch throughout the rest of the week!

Crunchy Thai Peanut & Quinoa Salad
Yield: 4 servings

Ingredients
Salad:

• 3/4 cup uncooked quinoa
• 1 1/2 cups water
• 2 cups shredded purple cabbage*
• 1 cup grated carrot*
• 1 cup thinly sliced snow peas or sugar snap peas*
• 1/2 cup chopped cilantro
• 1/4 cup thinly sliced green onion
• 1/2 cup chopped dry roasted peanuts, for garnish

Sauce:

• 1/4 cup creamy peanut butter
• 3 Tbsp coconut aminos
• 1 Tbsp honey (or maple syrup)
• 1 Tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp ground ginger
• 1 Tbsp lime juice
• 1/8 tsp red pepper flakes

*To keep it simple, I substituted a bagged coleslaw mix for these ingredients.

Directions

1. First, cook the quinoa: In a medium-sized pot, combine the quinoa and water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5-10 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
2. Meanwhile, make the sauce: Whisk together the peanut butter and coconut aminos until smooth. (If this is difficult, microwave the mixture for 15-20 seconds to loosen it up.) Add the remaining ingredients and whisk until smooth.
3. In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro, and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything is evenly coated in sauce.
4. Garnish with peanuts just before serving (otherwise they get soggy). Salad keeps well, covered and refrigerated, for up to 4 days.

Recipe adapted from Cookie and Kate.

Tangy Coleslaw

Having lived in Texas, I'm a big fan of BBQ, and one of the side dish staples is coleslaw! Sometimes I get a hankering for that cool, crunchy texture amidst all that creamy sauce. But not just any coleslaw will do... I want it to be full of flavor. That's where this recipe comes in! This bright and tangy side dish is sure to be a crowd-pleaser at your next picnic, potluck, or party.

Tangy Coleslaw
Yield: serving size varies

Ingredients
1 cup mayonnaise
2 tsp apple cider vinegar
1/4 tsp Worcestershire sauce
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp sugar
16 oz bagged coleslaw mix
sliced green onions (optional, to taste)

Directions
1. Combine all ingredients in large bowl. Toss to coat evenly.
2. Refrigerate 2 hours before serving.

Recipe adapted from "Tangy Coleslaw" found on page 161 of The Joy of Cooking by Irma S. Rombauer.

Eggroll in a Bowl

Egg roll wrappers are typically made with wheat, so if you're craving delicious Chinese takeout, try this low carb substitute to satisfy your taste buds!

Eggroll in a Bowl

Ingredients
1 lb ground sausage
16 oz bagged coleslaw mix
5 cloves garlic, minced
1/2 cup gluten free soy sauce*
1 tsp ginger
sliced green onion, for garnish

Directions
1. Brown sausage in large, deep skillet over medium heat.
2. Combine garlic, soy sauce, and ginger in a bowl; set aside.
3. Once sausage is cooked through, add coleslaw mix and stir to combine.
4. Pour soy sauce mixture into skillet and stir for about 5 minutes, or until cabbage is wilted but still a bit crunchy.
5. Top individual servings with sliced green onion.

*WARNING! Did you know that most soy sauce is not gluten free? Every brand is different, so be sure to check the label!

Recipe from Mostly Homemade Mom.