Winter Slaw

Colder weather is broccoli season; use it to make a slaw with cranberry juice, dried cranberries and pistachios .organic
I’ve been busy with some do it yourself projects. Are you curious? Here’s a peek of one completed project. img_5206This door was an unfinished pine door I purchased at Home Depot. Two coats of semi-gloss paint transformed it into a handsome entry to a hallway that separates the great room from my bedroom and study.

I ‘m very s-l-o-w painter. Consequently, the week I tackled this project,  I was scrambling to get dinner on the table.  I ended up picking up some items from the market.  One of those items was a  delicious broccoli slaw with dried cranberries (yes, you know how much I love cranberries)!  Today I share my own version of this  salad.  I will serve it with chicken breasts  and if there’s any left over, use it to top sandwiches.

At only 80 calories per serving, this tasty slaw adds fiber to your meal and provides 50% the daily value for vitamin C.

Do you eat cole slaw in the winter? Have you made it with broccoli?



Winter Slaw (serves 4)


by Diane Boyd, MBA, RD, LDN


  • 1 10 ounce package broccoli slaw
  • 2 tablespoons dried cranberries
  • 2 tablespoons pistachios

for the vinaigrette

  • 2 tablespoons cranberry juice
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


1. Place broccoli slaw in a serving bowl.

2. Add ingredients for vinaigrette to a small prep bowl and whisk to combine. Pour over broccoli and toss.

2. Top with dried cranberries and pistachios

Powered by Recipage
Social media & sharing icons powered by UltimatelySocial