Living in Los Angeles with its amazing weather year round and its hot summers means that you want to eat outside as much as possible and last thing you want to do is turn on the oven. So there’s usually lots of grilling going on, even for quick mid-week meals. However, I frequently find myself doing the same grilled vegetables. I get bored. So when I began experimenting with broccoli slaw I was pretty impressed with the results. I added bacon (of course) and some parmesan and I think it’s a awesome and easy summer side that goes well with pretty much any grilled meat.
- 1 large head of broccoli florets, sliced thinly lengthwise
- ½ small red onion, finely sliced
- ¼ cup apple cider vinegar
- ¼ cup toasted hazelnuts, roughly chopped
- ¼ cup grated parmesan
- 1 cup bacon lardons
- ½ cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon sugar
- ½ teaspoon prepared horseradish
- salt & pepper, to taste
- In a small bowl, add the onions and apple cider vinegar and toss occasionally, let sit for 5 - 10 minutes. I do this to reduce the pungent bite of the onion. Drain vinegar and set aside.
- Meanwhile in a small skillet on medium high, cook bacon lardons until crispy. Remove from heat and let drain on a small paper towel covered plate. Set aside.
- In a large bowl, mix all of the dressing ingredients. Add in the broccoli and toss to coat. Add in ½ of the amount of onion, hazelnuts, parmesan and bacon. Lightly toss and transfer slaw into a serving bowl. Take the remaining ingredients and sprinkle on top. Serve immediately.