The only way my husband will eat broccoli is when I use broccoli slaw, which is widely available in supermarkets in the salad section. It is a super easy way to eat broccoli and get all the healthy benefits of broccoli! I simply add a dressing like the Makoto Ginger Dressing (found in the refrigerator section near the salads) for a nice summer salad. We also recently discovered, Asian Style Spicy Peanut Vinaigrette at Trader Joe’s, our new favorite…its spicy, flavorful and we haven’t found anything else like it! So a few months ago, a friend of mine brought over a stir-fry broccoli slaw dish which was light and tasty, a nice variation to having it only as a salad. To my surprise, my husband ate it and liked it a lot! Though I should clarify… my husband also eats Broccoli Bread (previously posted on my blog ). I later tried the same recipe using shaved brussels sprouts which turned out great too.**
1 package broccoli slaw
2 tablespoon oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1-2 green chillies, slit
3 cloves garlic, finely chopped
1 teaspoon salt
2 tablespoons chickpea flour (optional)
2-3 tablespoons peanuts or almonds, chopped
Heat oil in a wok or large frying pan. Add mustard seeds and cumin seeds (cover with a splatter guard as they start to pop). As they start to pop, (try keeping the pan mostly covered so you don’t get splattered on!) add the green chilies and garlic. Stir for 30 seconds. Add the broccoli slaw and salt, continue to stir fry over medium heat till the slaw softens but still crispy, about 5-8 minutes. Add the chickpea flour and stir constantly over medium high heat for about 2 minutes. Add the nuts and stir for another minute.
*Variation: Shaved brussels sprouts can be made using the recipe above.