Slaw is a great budget staple, there are a variety of different slaws, and not only can they be used as a salad, they are also a great sandwich topper. A good pulled pork sandwich needs a bit of crisp, crunchy slaw to break up and freshen up the sandwich. Either on top or on the side. Broccoli stalks can stand up to the dressing like cabbage and carrots, and another good extender, and hey, you paid for it, why waste it, right?
Trim the end from the broccoli stalk, you can clearly see the difference between the tough outer peel and the more tender inner stalk.
Slip your knife under the edge of the stalk peel, then placing your thumb against the flat of the blade hold it firmly and peel up the stalk.
Well that went well! Continue pulling strips of peel away.
Once most of the larger sections are peeled I work on the smaller inner sections.
Again, slip your knife under the peel and lift then pull.
Keep working around the stalks, separating as needed.
Get a couple carrots, and a couple stalks of celery. Peel the carrots.
Break out the box grater – One of my more used kitchen tools.
Shred the carrots.
And the broccoli stalks.
Slice the celery in half the long way.
Then again into quarters. Then dice.Mix it all together.
Ok, here is a great trick that I use often when a condiment jar is “empty”. I call them BOB dressings – for Bottom Of Bottle. See there is just a bit of mayo left, as well as what is clinging to the sides of the jar. Shame to waste it, but a pain to get it all …. Right??
I added the dressing ingredients to the mayo jar. Salt, pepper, sugar, poppy seeds, and vinegar. All salad dressings need two things acid and fat. In this case the fat is the mayo and the vinegar is the acid. Most dressings on the store shelves is oil and vinegar, two of the cheapest items in the store, yet the mark up for someone else to mix them is astronomical. Next time you spend good money on salad dressing ask yourself, do I have vinegar and oil and seasonings at home. The answer will usually be yes.
Give it a good shake and viola not only do you have a great salad dressing, you have used all the mayo clinging to the sides of the jar. Taste and adjust seasonings as needed.
Pour the dressing over the salad and toss.
Store in the fridge it will actually improve over the next few days, and will last up to a week. The vinegar slightly pickles the veggies so they will last longer.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
