I (Amelia) used all caps in the title on purpose. Why?
Because there’s a secret ingredient that takes away almost all of the vegetable chopping.
It’s called a mix.
You may argue that this isn’t a secret ingredient, and that’s reasonable, but my mom’s brilliant idea to dress up an already chopped and prepped bag of veggies is genius regardless. I love salad, but it can be a real hassle— all of the chopping, peeling, and dressings add up. This is a salad for busy nights, when time is limited but you crave the freshness of a salad.
It’s tasty, too. It’s peppered with crunchy pepitas, frolicking happily with chewy chopped apricots in the tangy sweet dressing. I’d hate for you to miss out on that experience.
EASY (and Delicious) Broccoli Slaw
Serves 6 as a side
• 1 12-oz package fresh broccoli slaw
• 1/2 cup dried apricots, diced small
• 1/2 cup pepitas, toasted at 350 degrees for 5 minutes
• 1/4 cup red onion, diced small
Dressing:
• 3/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1/2 teaspoon kosher salt
Thoroughly mix salad dressing ingredients with a whisk in the bottom of a salad bowl or by shaking them together in a pint-size jar that has a tight-fitting lid.
Pour the slaw mix into a large salad bowl. Add apricots, pepitas, and onion. Stir together with dressing and either cover and move immediately to the refrigerator or serve. Unlike many of its salad friends, this one holds up well for a couple of days in the refrigerator.