Friday, January 28, 2011

Broccoli and Dill Raita Slaw


During the holidays, I was benched due to my food aversions and sicknesses. I spent most of my time on the couch, snuggled up with my dogs, and watched hours upon hours of TV. My husband was more than happy with this arrangement, which generally consisted of Food Network during the day, and NCAA Bowl Games at night. 

While I used to watch Food Network like it was going out of style, I found that it was pretty redundant, and I was getting tired of many of the chefs on TV. I probably hadn't turned on the channel in a few years, but since I couldn't muster the energy to cook, I found that watching them cook was second best. What I found were many new chefs that I had never seen before, including Aarti Sequeira a Next Food Network Star winner. One of the episodes I watched contained this slaw recipe, which she served with a brisket and Mac and Cheese. I thought the slaw looked delicious and easy for a weeknight, but didn't care for the other dishes. I printed up the recipe, and stuck it in my binder, waiting for my desire to cook to return.

When I was working on my menu last week, I found this recipe in my binder and decided to try to brainstorm a vegetarian meal in which it would fit. Aarti is Indian, and though the slaw isn't overwhelmingly Indian in flavors, I decided to use other Indian elements to complete the dish. I love slaws on burgers, so I took the basic elements of a burger, and made them both Indian and vegetarian. For the bun aspect, I made a sun-dried tomato and garlic naan. The tomatoes were a last minute addition, but I have an abundance in the pantry - this recipe will be coming soon. For the burger, I thought of my favorite Indian dish - Chana Masala, a spicy tomatoey chick pea mixture. I used those same spices and created a chick pea patty to place on the naan, and top with the slaw. It was an absolutely delicious meal, and terrific compliment to the sweet slaw. 

Though I've kind of stopped watching the Food Network again, I am glad to see some new, fresh content, and find myself looking up recipes for the shows I saw often! Do you still watch Food Network? Who are some of your favorites? 

Broccoli and Dill Raita Slaw
adapted from Aarti Sequiera

3/4 c. 2% Greek Yogurt
Juice and zest of 1 lemon
1/4 c. cilantro, roughly chopped
1 tbsp. fresh chopped dill
1 garlic clove, grated
1 tsp. ginger root, grated
1 scallion, sliced thin
1 10 oz. bag broccoli slaw 
1/4 c. dried cranberries
1/4 c. almonds, roughly chopped
Salt and white pepper, to taste

In a large mixing bowl, whisk together yogurt, lemon zest and juice, cilantro, dill, garlic, ginger and scallion.
Add broccoli slaw and toss to coat.
Season with salt and pepper, taste and adjust.
Add cranberries and almonds, gently toss to distribute.
Refrigerate for 30 minutes, toss before serving, serve chilled.

6 comments:

Roxan said...

You know, I'm so glad you posted this. Earlier this week I bought bags of shredded broccoli and shredded carrots and i'm having a hard time getting through all of it! I've been trying to think of another way to eat them rather than just on top of my salad. Thank you for posting this.

LauraJayne said...

I am in love with cabbage right now - and this slaw looks delicious! I can't wait to try it! It might be a little bit of the south in me, but I like slaw on a lot of things... sweet potatoes, potatoes, chili, burgers... oh, and in stir-fry's too!

Tasha said...

I've never tried a broccoli slaw before, but I'm sure I'd enjoy it, especially this one with so many other flavors I love.

Joanne said...

Aarti is one of the few chefs on the food network that I can actually stomach! I think it's all the Indian fusion food...how can you not love it!
This slaw looks fantastic, especially for this mayo hating girl!

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Rivki Locker (Ordinary Blogger) said...

This looks wonderful and I love that the dressing has no fat other than the little bit of natural fat in the yogurt. Looks wonderful - so much healthier and tastier than mayo. Yum. I've clipped the recipe and hope to try it soon.