Ingredients:
2 packages broccoli slaw
carrots, diced
peppers, diced
broccoli, cut into small florets
cauliflower, cut into small florets
sea salt
nitrate free pepperoni
your favorite cheese, cubed small (optional)
olive oil
vinegar
spices for vinaigrette (see below)
DIRECTIONS:
Blanching Process
- Bring a large pot of water to a rapid boil over high heat.
- Prepare a large bowl and nested colander with ice water.
- Add a Tbsp or 2 of sea salt to boiling water.
- In small batches, put veggies in boiling water–keeping like veggies together.
- Let boil for 1-2 minutes.
- Remove veggies from boiling water with slotted spoon and place immediately in ice bath.
- Once cooled, remove veggies from ice bath (this is where the nested colander comes in handy!) and place on a towel lined pan to dry.
- I found it easiest to blanch the broccoli slaw last so I could pour the boiling water through a colander entirely. Otherwise, it becomes difficult to get every piece of slaw out with a slotted spoon!
- Let veggies dry on towel, use in salad or store in fridge for later use.
- Prepare vinaigrette: 3/4 cup olive oil, 1/4 cup red or white wine vinegar, 1 Tbsp balsamic vinegar, 1 tsp garlic powder, 2 tsp Italian herbs, 1 tsp sea salt, 1 tsp pepper, 1 tsp raw honey (optional).
- Toss with blanched veggies.
- Add pepperoni and cheese.
- Serve OR store for later use.