6 oz packaged broccoli slaw mix*
1/4 cup pepitas (hulled, roasted pumpkin seeds)
1/4 cup Cotija cheese, crumbled
for the dressing:
1/4 cup white wine vinegar
1/4 cup mayonnaise
1 teaspoon ground chipotle
1/2 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the dressing ingredients until smooth. Toss with slaw mix, cheese and pepitas until evenly distributed. Refrigerate 1 hour prior to serving.
*or an equivalent amount of home shredded broccoli stems, carrots and red cabbage.
Broccoli slaw mixes becoming readily available is one of my favorite innovations in convenience eating. I love cole slaw and slaws of all kind but hate shredding all of that cabbage and don’t love pre-packaged (cabbage) cole slaw mix. The broccoli mix is so much better and honestly, I will never peel and matchstick broccoli stumps. I may make a lot of things from scratch, but I draw the line there. So when Old El Paso asked me to develop a recipe for a date night worthy side dish to serve with their frozen fajitas, I immediately thought of slaw. It boosts the vegetable content of the dish and is so quick, you can make it in the 13 or so minutes it takes to heat up the fajita filling. To tie in with the Mexican theme, I spiced it up with some chipotle then cooled it down with cojita cheese and pepitas.