Name: Trees, Seeds, and Beans (Broccoli Slaw) recipe
Ingredients: 2 ½ cups broccoli florets, cut into bite-size pieces;4 cups ice water, or as needed;½ (15 ounce) can garbanzo beans, drained and rinsed;¼ cup matchstick-cut carrots;2 tablespoons raisins;2 tablespoons sunflower seeds;⅓ cup mayonnaise;2 tablespoons white sugar;1 tablespoon white vinegar;¼ teaspoon red pepper flakes;salt and ground black pepper to taste;2 tablespoons sunflower seeds, or to taste

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Ingredients

2 ½ cups broccoli florets, cut into bite-size pieces 4 cups ice water, or as needed ½ (15 ounce) can garbanzo beans, drained and rinsed ¼ cup matchstick-cut carrots 2 tablespoons raisins 2 tablespoons sunflower seeds ⅓ cup mayonnaise 2 tablespoons white sugar 1 tablespoon white vinegar ¼ teaspoon red pepper flakes salt and ground black pepper to taste 2 tablespoons sunflower seeds, or to taste

Nutrition Info

289.1 calories carbohydrate: 25.3 g cholesterol: 7 mg fat: 19.9 g fiber: 4.3 g protein: 5.6 g saturatedFat: 2.7 g servingSize: - sodium: 242.1 mg sugar: 11.1 g transFat: : - unsaturatedFat: : -

Directions

Bring a large pot of water to a boil, cook broccoli until bright green, about 1 minute. Transfer to a bowl of ice water, drain.
Combine broccoli, garbanzo beans, carrots, raisins, and 2 tablespoons sunflower seeds in a bowl. Whisk mayonnaise, sugar, vinegar, red pepper flakes, salt, and black pepper in a separate bowl. Stir dressing into broccoli mixture. Cover and refrigerate for at least 1 hour for flavors to blend. Garnish with about 2 tablespoons sunflower seeds.

Recipe Yield

4 servings

Recipe Note

I came up with this broccoli slaw side dish when I was trying to clear the fridge out prior to leaving for a vacation. Grabbed what I saw, stirred up a bowl, and gave it a cheeky title based on some of the cute terms my daughter uses for food. I used lite mayo and Splenda, and I'm sure it would be great with full-fat mayo and sugar. Saved the other half-can of garbanzos for tossing with a salad. I also used half fresh, half frozen broccoli (as that's what I had on hand), and it was all tasty.

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