A Year-Round Guide to Franklin and Nantahala

Yield: 8 servings. 2 (12-ounce) bags broccoli slaw 2 tablespoons red onion, minced 2 tablespoons fresh dill, chopped ¼ cup plain Greek yogurt 1 tablespoon red wine vinegar 1 teaspoon

Madison County Championship Rodeo

Yield: 8 servings. 2 (12-ounce) bags broccoli slaw 2 tablespoons red onion, minced 2 tablespoons fresh dill, chopped ¼ cup plain Greek yogurt 1 tablespoon red wine vinegar 1 teaspoon

Rosemary and Goat Cheese Strata

Yield: 8 servings. 2 (12-ounce) bags broccoli slaw 2 tablespoons red onion, minced 2 tablespoons fresh dill, chopped ¼ cup plain Greek yogurt 1 tablespoon red wine vinegar 1 teaspoon

Yield: 8 servings.

2 (12-ounce) bags broccoli slaw
2 tablespoons red onion, minced
2 tablespoons fresh dill, chopped
¼ cup plain Greek yogurt
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
1 teaspoon Dijon mustard
Juice of 1 lime
Salt and pepper to taste

Pour broccoli slaw into a large bowl. Add red onion and dill.

In a small mixing bowl, whisk together yogurt, vinegar, sugar, mustard, and lime juice. Toss slaw together to make sure broccoli is coated. Season with salt and pepper. Mix well.

This story was published on Mar 19, 2020

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.