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In addition to containing all those healthy vitamins and antioxidants, this delicious broccoli slaw recipe uses up those leftover broccoli stems.

 

Broccoli-Cabbage Slaw

3 or 4 broccoli stems
1/2 small green cabbage
1 small carrot
1 tart green apple (Granny Smith is good)
1/4 cup raisins

Put raisins into a cup of hot water to soften.

Peel the broccoli stems, discarding the tough ends.   Shred with a salad shredder or food processor.

Remove and discard tough outer leaves from cabbage.  Shred cabbage fine.   Shred carrot with the finest blade.

Drain raisins well and add to broccoli, carrot and cabbage shred, mixing well.

Last, peel and core apple and grate or shred.   Add to cabbage-broccoli mixture.

Immediately add Coleslaw Dressing so the apple and carrots won't turn brown.  Toss gently to mix well.    Refrigerate to chill and so the flavors will meld.
 

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