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Cooking Time:

chill several hours

Yield:

4

I have always loved broccoli and try to figure out how I can make it in various ways. I made this recipe up (before I opened Cliff Cottage Inn) when I was sailing alone in the Pacific on my 35-foot sailboat somewhere off Guatemala.  (I always carried a lot of herbs and spices on my sailboat which was named "Most Gourmet Boat in the Pacific" by all my fellow boaters...sail as well as power.)  I ran full refrigeration on my sailboat just so I could keep a fresh stock of broccoli!  This recipe is one of the many in my cookbook-memoir available at the inn. To make this recipe easier,  I have "modernized" it here and it requires a bag of packaged broccoli slaw and bottled coleslaw dressing, both available in supermarkets. On my boat, I had to chop up broccoli, cabbage and other ingredients for the slaw and prepare the slaw dressing with mayo and other ingredients I  kept in the fridge. And before weighing anchor, my twin brother gave me two cases of chunky peanut butter which kept me from starving during long out-at-sea passages.

(Sandra)

Ingredients

  • 8 oz. package broccoli slaw (available in veggie section of supermarkets)
  • 3/4 cup coleslaw dressing, ready-made
  • 1/4 cup peanut butter, chunky style mixed with slaw dressing
  • 1 tablespoon spicy hot sesame oil
  • 1 egg yolk, coddled and well-beaten
  • 1/2 cup raisins, soaked ahead in warm water
  • 1/4 cup sunflower seeds
  • 1/8 cup scallions, green tops included, sliced
  • 3 tablespoons coconut (packaged)
  • 2 tablespoons pecans, lightly cut up

Directions

Toss all ingredients together, cover and chill.