Broccoli Slaw Salad

I think salads are always so popular among get togethers because they are easy for the host to prepare, and they are and light and healthy option. People are always interested in eating healthier food in this current time. I think a lot of Jewish food can be heavy- a lot of meats and potatoes so introducing side dishes or starters like a light and healthy salad helps cut the heaviness of the main course.

This salad is also among my mom’s collection. It as easy as opening a bad of broccoli slaw and making a few simple additions. The dressing is also relatively easy. It has the crunch from the slaw, nuts and noodles, plus sweetness from the papaya, craisins and dressing. It is a perfectly balanced salad and can be served at a BBQ or a more formal dinner. I usually make a version with mango in place of the papaya and almonds in place of the cashews. Both versions are delicious and work nicely.

So next time you need a slaw type salad, give this a try because this broccoli slaw salad is worth gossiping about.

Broccoli Slaw Salad

INGREDIENTS:
2 pkgs broccoli slaw
1/2 cup crunchy Chinese noodle topping
1/4 cup cashews, chopped
1 cup papaya, cubed  
1/2 cup dried cranberries, chopped
Dressing:
1/3 cup white vinegar
2 tbsp soy sauce
1/2 cup sugar
2/3 cup vegetable oil

DIRECTIONS:
1. In a jar, put all dressing ingredients. Shake well. Set aside.
2. In a large bowl, assemble all the salad ingredients.
3. Pour dressing on top, toss and let sit for 15 minutes. Toss again before serving. Enjoy!

*** I have also made this salad with slivered almonds and mango in lieu of cashews and papaya.