Picnic-y mood for lunch.

Picnic-y mood for lunch. Whipped up a quick broccoli slaw with red cabbage, carrots, and a yogurt-based dressing made with a a touch of Dijon, splash of cider vinegar, a swirl of honey, and a dash of fresh cracked pepper. With Minnesota Wild rice-stuffed smoked pork sausage, a hefty garlic dill, and sweet-hot cherry peppers. NOM.

1. Angie Person | June 5th, 2015

   Mmmm….never did a broccoli slaw. Have to give it a shot.

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2. Bobbi Jo Woods | June 5th, 2015

   So yummy!

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3. Bill Davis | June 5th, 2015

   Delicious. This would make me very happy.

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4. Bobbi Jo Woods | June 6th, 2015

   Was really good. Probably won’t do the sausages again. They were too salty and not really great.

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5. Angie Person | June 6th, 2015

   Bobbi Jo Woods​ do you just grate the stems?

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6. Bobbi Jo Woods | June 6th, 2015

   Yep

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7. Bobbi Jo Woods | June 6th, 2015

   Or you can use a veggie spiraler

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8. Angie Person | June 6th, 2015

   Just confirming stems. I try to slice them into medallions and roast, but this looks like a really good way to use them also. Do you peel them?

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9. Bobbi Jo Woods | June 6th, 2015

   In this case, yes. 

   You can also buy it in the produce section pre-shredded, sometimes. Mann’s is the brand, here.

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