Redeemed Broccoli Slaw
Last Updated on May 29, 2023 by Heather Reseck
Belief Bakery
This recipe originally appeared in the December 10, 2022 issue of Guide magazine, a publication for children ages 10-14. It is the tenth in a series of 28 installments called “Belief Bakery” which uses a hands-on cooking project to illustrate the 28 fundamental beliefs of Seventh-day Adventists.
This project is in collaboration with my husband, Greg Reseck, an educator, who tests the recipes with the students in his classroom.
We emphasize the love of God and Biblical concepts and tie them into fun cooking projects with healthy plant-based recipes.
You’ve Been Redeemed!
Broccoli is called a cruciferous vegetable because it belongs to the Cruciferae family. Cruciferae comes from Latin and means “cross-bearing” because the flowers of the plants have four symmetrical petals that form the shape of a cross. Crucifixion comes from the same root word as cruciferous.
Jesus chose to die on the cross so you can choose to live forever. When you accept the gift of God’s love, He forgives you and frees you from guilt. Jesus gives you joy and peace. He gives you the assurance that you are right with Him and that heaven is in your future.
This hands-on cooking project “redeems” broccoli stems by turning them into a yummy salad with a sweet creamy dressing.
Even if you don’t like broccoli, try this recipe. You’re bound to be pleasantly surprised!
Redeemed Broccoli Slaw
Information for Kids
- Adult supervision is recommended for inexperienced junior chefs.
- Difficulty: Easy
Before you begin
- Read through the recipe, variations, and tips.
- Arrange to buy any ingredients that you need.
Steps to get ready to cook
- Wash your hands with soap and water.
- Gather the equipment.
- Gather the ingredients.
Equipment
- Measuring cups
- Measuring spoons
- Citrus juicer (if using a fresh lemon), optional
- Medium bowl
- Spoon for stirring
Ingredients
- ½ cup mayonnaise or vegan mayonnaise
- 1 tablespoon lemon or lime juice
- 1 tablespoon honey, pure maple syrup, or granulated sugar
- ¼ teaspoon salt
- 1 (10-12-ounce) package broccoli slaw (about 4-5 cups)
- ½ cup dried cranberries or raisins
- 1/3 cup toasted sunflower seeds, optional
Directions
- Stir the mayonnaise, lemon juice, honey, and salt together in a medium bowl until well mixed.
- Stir in the broccoli slaw and dried cranberries.
- If desired, stir in the sunflower seeds.
- Serve.
- Cover and refrigerate any leftovers for up to 4 days.
- Remember to wash the dishes and clean up.
Variations
- Substitute unsweetened plain yogurt or non-dairy yogurt for the mayonnaise.
- Substitute another salad dressing such as coleslaw, Italian, or French dressing for the mayonnaise, lemon juice, honey, and salt.
- Substitute pumpkin seeds, pecans, cashews, walnuts, or slivered almonds for the sunflower seeds.
- Add 1 or 2 chopped green onions.
- Add 1 chopped, cored apple.
Tips
- You can make your own broccoli slaw from broccoli stems. Cut off the bottom inch. Peel the broccoli stems with a vegetable peeler to remove the tough outer layer. Shred the stems with a grater or the shredding disc of a food processor.
- Experiment with other ways to use broccoli stems. Chop or cut them into ¼-inch slices. Use raw in salads. Or cook or roast until soft.
Health Bite
Cruciferous vegetables are some of the most nutritious veggies. They contain valuable vitamins, minerals, fiber, and phytonutrients—plant-based compounds—that promote health and reduce the risk of cancer and other diseases. Other cruciferous vegetables include kale, cauliflower, arugula, Brussels sprouts, collards, turnips, and radishes. Eat them often.
Recipe Video
Redeemed Broccoli Slaw
Equipment
- Measuring cups
- Measuring spoons
- Citrus juicer (if using a fresh lemon), optional
- Medium bowl
- Spoon for stirring
Ingredients
- ½ cup mayonnaise or vegan mayonnaise
- 1 tablespoon lemon or lime juice
- 1 tablespoon honey pure maple syrup, or granulated sugar
- ¼ teaspoon salt
- 1 10-12-ounce package broccoli slaw (about 4-5 cups)
- ½ cup dried cranberries or raisins
- ⅓ cup toasted sunflower seeds optional
Instructions
- Stir the mayonnaise, lemon juice, honey, and salt together in a medium bowl until well mixed.
- Stir in the broccoli slaw and dried cranberries.
- If desired, stir in the sunflower seeds.
- Serve.
- Cover and refrigerate any leftovers for up to 4 days.
- Remember to wash the dishes and clean up.
Notes
- Substitute unsweetened plain yogurt or non-dairy yogurt for the mayonnaise.
- Substitute another salad dressing such as coleslaw, Italian, or French dressing for the mayonnaise, lemon juice, honey, and salt.
- Substitute pumpkin seeds, pecans, cashews, walnuts, or slivered almonds for the sunflower seeds.
- Add 1 or 2 chopped green onions.
- Add 1 chopped, cored apple.
- You can make your own broccoli slaw from broccoli stems. Cut off the bottom inch. Peel the broccoli stems with a vegetable peeler to remove the tough outer layer. Shred the stems with a grater or the shredding disc of a food processor.
- Experiment with other ways to use broccoli stems. Chop or cut them into ¼-inch slices. Use raw in salads. Or cook or roast until soft.
