Day 64: Sautéed Broccoli Coleslaw

This was a clean-out-the-frig-before-going-to-the-farmers-market-tomorrow night. And a simple hit!

Some droopy green onions and a bag of 'broccoli coleslaw', one of those wonderful bags of ready-to-use vegetables from the produce department, needed attention.

Wondering exactly what to do with julienned 'hearts of broccoli, carrots & red cabbage', I checked the package for an idea. A mayo-type slaw didn't appeal so I visited the web site. Get this, the address is!

(As a lark, I checked a few other 'vegetable' sites. Who'd guess that is a video production company and a phone company? Poor and, no one wants them.)

Anyway, the site didn't have a recipe that suited -- and I was already mid-sauté so needed to continue in that vein.

And it was good! The broccoli is in tiny slivers so cooks quickly. In fact, for anyone watching carbs, it would be a terrific substitute for rice or pasta.

Active time: 5 minutes
Time to table: 15 minutes
Serves 4

1/4 cup 100% fat-free chicken broth (I like the Swanson's 100% fat free Natural Goodness product)
a few green onions, sliced
1 16-ounce bag broccoli coleslaw (such as Mann's Broccoli Coleslaw)
Salt & pepper

Heat chicken broth in a large, deep skillet over MEDIUM HIGH. Add green onions, stir and let soften a bit. Add broccoli coleslaw, cover and let cook until soft, about 7 minutes, stirring occasionally. Season to taste and serve.

Per Serving: 38 Cal (0% from Fat, 29% from Protein, 71% from Carb); 3 g Protein; 0 g Tot Fat; 0 g Sat Fat; 8 g Carb; 4 g Fiber; 9 mg Calcium; 0 mg Iron; 398 mg Sodium; 0 mg Cholesterol, Weight Watchers 0 points

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.