Broccoli Slaw

I love the organic broccoli I get at Whole Foods. It has a wonderful, clean taste, but is on big long stalks. I've been putting some of the stalks in my stock bag in the freezer but throwing the rest away. Hated that. Then I was talking to my daughter the other day and she mentioned she made some broccoli slaw as a side for dinner. Broccoli slaw! What! She gets hers in a bag all shredded but I knew I would be making mine! Woohoo...here come the broccoli stalks!

Broccoli Slaw

1/2 cup plant milk
1 tablespoon lemon juice

1 wedge cabbage, green or purple
2 carrots, scrubbed if organic, peeled if not
2 large broccoli stalks, peeled

2 tablespoons tofu mayonnaise
1 teaspoon yellow mustard
1 tablespoon sugar (agave nectar is fine too)
salt and pepper to taste

Stir the lemon juice into the milk and let it sit a few minutes. This is your buttermilk substitute.

In a food processor, shred the cabbage, carrots, and broccoli stalks. Place slaw mixture in a large bowl.

Mix together the mayonnaise, mustard, and sugar and add to the slaw. Pour in the buttermilk and mix well. Add salt and pepper to taste.

Refrigerate for about an hour to allow flavors to blend.