It’s getting hot Seattlites, and standing over a hot stove is just not an option when it’s pushing 90° outside. One of our go-to summer meals is a quick slaw using organic veggies and fresh lime. The best part about this recipe is that you don’t have to follow it precisely (ha!). While broccoli and carrots are pretty standard in most slaws, feel free to add whatever vegetables you have in the fridge to add flavor and variety to your meal in 10 minutes or less. Kelley wasn’t the first one to snag a bite of this before heading out to deliver your bins this week!
How to make this quick and fresh veggie slaw
- 2 Broccoli stems
- 1 Carrot
- 1 Beet
- 1 cup Snap peas
- 1 tbsp. Drew’s Sesame Orange Dressing (or your choice of dressing)
- 1/2 Lime, juiced
- Salt to taste
Shred and combine broccoli stems, beets and carrot in a bowl with a mandoline or other slicer, enough to cut thin slices, not unlike zoodles. Split snap peas down the center, add to bowl. Squeeze a half lime into mixture, your dressing, and sprinkle with salt flakes (or regular salt if you don’t have flakes on hand).