Broccoli was not my favorite vegetable growing up. In fact, I still don’t buy it at the store. To be totally honest I only made this because it was delivered to my doorstep by Imperfect Produce when I forgot to customize my order. Peering into my box, I was surprised to find two large broccoli heads among various other produce I was much more excited about. I decided to make the most of it and approach the ingredient as if I was a contestant on Chopped. I think I did a pretty decent job with this challenge!
As a kid, my parents would make me sit at the dining table until I finished all my broccoli. I was stubborn and refused to eat the stalks. Anything beyond the fluffy flowery tops was no good to me; and even so, I would only eat the tops when dipped into a hefty serving of ranch.
I was a little monster. Bless my parents.
I remember my mom making this slaw for summer barbecues, birthday parties, and other family get-togethers. This was one preparation I deemed reasonable for consumption– proof that bacon can make just about anything better. Hey, I never said this was a healthy dish! It also doesn’t hurt that the dressing is a sweet yet acidic mixture that gets soaked up into the broccoli heads, with toasted peanuts adding extra crunch to every bite.
It’s a great staple that takes about 20 minutes to prep, then chills for a couple hours in the fridge before it’s ready to be enjoyed.
Creamy Broccoli Slaw with Bacon
- 2 heads of broccoli, washed and dried with a clean towel
- 6 strips of bacon, cooked until extra crispy
- 1/4 cup toasted peanuts, unsalted
- 1 cup mayonnaise
- 1/4 cup red wine vinegar
- 3 tablespoons sugar
- 1 teaspoon salt
- pinch of cayenne pepper
- black pepper to taste
Cut the the broccoli into small bite-size pieces like below. You’ll notice I cut off basically all of the stalks (some things never change). However, you can keep them on if you prefer.
In a medium-size bowl, whisk together the mayonnaise, vinegar, sugar, salt, cayenne pepper, and black pepper.
Toss in the broccoli, ensuring the pieces are all well-coated. Mixing in the broccoli first allows the tops to soak in as much of that dressing before the addition of the toppings.
Coarsely chop the bacon and peanuts, then add to the broccoli mixture.
Mix well, then cover and refrigerate for at least two hours before serving.
Munch on your bacon-y bits while pretending it is good for you because, broccoli. Enjoy!