Fruit and Broccoli Slaw

Ingredients

Dressing

• ¼ cup of white balsamic vinegar
• ¼ cup of diced papaya (from 1 small papaya)
• 1 tablespoon (tbsp) of grated yellow onion
• 2 teaspoons (tsp) of Dijon-style mustard
• 1 teaspoon (tsp) of sriracha, or other hot sauce
• 1 tablespoon (tbsp) of agave or honey, or the sweetener of your choice
• ½ teaspoon (tbsp) of kosher salt
• ⅓ cup of olive oil
• 2 tablespoons (tbsp) fresh papaya seeds

Slaw

• 1½ cups of broccoli stems, julienne cut
• 1½ cups of grated red cabbage
• 1 cup of strawberries, hulled and sliced
• ½ cup of thinly sliced celery (about 1 stalk)
• ½ cup of seedless red grapes, halved
• 1 banana, peeled and cut into ¼-inch slices

Preparation

• Cut the papaya in half lengthwise. Scoop out the seeds and reserve 2 tablespoons for the dressing.
• Use a small knife to cut the flesh away from skin of each half.
• Discard the skin and dice the flesh.
• Grate the onion.
• Julienne cut or grate the broccoli stems.
• Grate the cabbage.
• Hull and slice the strawberries.
• Thinly slice the celery.
• Cut the grapes in half.
• Peel and cut the bananas into ¼-inch slices.

Directions

Dressing

1. In a food processor or blender, combine the vinegar, papaya, onion, mustard, sriracha, agave, and salt. Mix well.
2. With the motor running, drizzle in the oil until the mixture emulsifies.
3. Add the papaya seeds and pulse just until the seeds are coarsely chopped.
4. Cover and refrigerate until you are ready to use.

   The dressing makes more than you’ll need for this recipe, and can be refrigerated for up to 1 week. You can enjoy the leftover dressing on mixed greens.

Slaw

1. Combine the broccoli, cabbage, strawberries, celery, grapes, and banana in a large bowl.
2. Add ½ cup of dressing, tossing gently to coat evenly.
3. Serve and enjoy!

Notes

Chef Joelʼs culinary basics

• If you don’t have white balsamic vinegar, substitute white wine vinegar and increase the agave or honey by an additional tablespoon.
• To julienne cut broccoli stems, trim the stems and square them off for easier cutting. We used a mandolin to julienne cut the stems, which were cut about ⅛ x ⅛ x 1½ inches. Since it’s time consuming to cut by hand, if you don’t have a mandolin, you can grate the stems.