Paula Deen’s Colorful Broccoli, Bell Pepper, and Carrot Slaw Recipe
Image credit: charwoodward on Instagram
Growing up, I honestly didn’t like vegetables. When I was in my teen years, I grew curious about how people want to eat them. I scroll through Pinterest, asked some friends and families, and went to YouTube for great ways to eat vegetables. Once I’ve learned to make a salad, there was no turning back – I fell in love. This colorful, healthy, and tasty broccoli, bell pepper, and carrot salad recipe by Paula Deen is one of the bests. Doubtful? Try it yourself.
Ingredients:
- ¼ cup plain yogurt
- 1 tablespoon fresh lemon juice
- 1 clove garlic, finely chopped
- ½ teaspoon salt
- 1½ teaspoons canola oil or safflower oil
- 2 tablespoons chopped fresh flat-leaf parsley
- freshly ground black pepper, to taste
- 1 head broccoli, cut into large florets (2 cups)
- ½ cup thinly sliced red bell pepper
- ½ cup thinly sliced yellow bell pepper
- 1 carrot, grated (about ½ cup)
- 3 tablespoons sunflower seeds
Directions:
Prepare all the needed ingredients.
Prepare the broccoli by slicing each broccoli floret into ¼ inch thick slabs.
For the rest of the ingredients, slice them as thin as you possibly can for an easier bite. In a large serving bowl, combine broccoli, red bell peppers, yellow bell peppers, carrots, and sunflower seeds. Set aside.
To make the dressing, combine yogurt, lemon juice, minced garlic, and salt to taste. Then, add the oil, parsley, and some pepper to taste while you continue whisking. Whisk everything until all the ingredients are evenly incorporated.
In the vegetable bowl, add some sesame seeds to add some crunch to the salad. Add the dressing mixture to the bowl and toss to coat using tongs. Mix until everything is well combined.
Let the salad sit and marinate for about 10 mins and then give it another toss before serving,
Serve alongside some chicken breasts, or any dish you like. It’s better if you share it with your family and friends. Make sure you enjoy every bite.
