- 1 large head of broccoli florets, sliced thinly lengthwise
- ½ small red onion, finely sliced
- ¼ cup apple cider vinegar
- ¼ cup toasted hazelnuts, roughly chopped
- ¼ cup grated parmesan
- 1 cup bacon lardons
- Dressing
- ½ cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon sugar
- ½ teaspoon prepared horseradish
- salt & pepper, to taste
INSTRUCTIONS:
- In a small bowl, add the onions and apple cider vinegar and toss occasionally, let sit for 5 - 10 minutes. I do this to reduce the pungent bite of the onion. Drain vinegar and set aside.
- Meanwhile in a small skillet on medium high, cook bacon lardons until crispy. Remove from heat and let drain on a small paper towel covered plate. Set aside.
- In a large bowl, mix all of the dressing ingredients. Add in the broccoli and toss to coat. Add in ½ of the amount of onion, hazelnuts, parmesan and bacon. Lightly toss and transfer slaw into a serving bowl. Take the remaining ingredients and sprinkle on top. Serve immediately.
Source:Jessicaburns
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