Broccoli and Carrot Salad

I intended to make a nice cool cole slaw the other day to accompany our turkey burgers. We had a bit of a heat wave for a few days in San Diego, I wanted something easy that didn't need to be cooked.

I found a great recipe at Cinnamon Spice & Everything Nice's blog (her Pulled Chicken Sandwiches also look amazing!), I had everything I needed except the cabbage.

Maybe it was the heat, (yeah, that's it) but for some reason I picked up a bag of shredded lettuce instead of the shredded cabbage that I thought I grabbed. Of course I didn't realize what I did until I had already made the dressing part, and already added a handful of the lettuce, too late now!

Being the master of compromise that I am, I checked the fridge to find something else to add to my soggy mess. Luckily, I found some broccoli, baby carrots and celery. I chopped it up and added it to the dressing, and I threw another handful of that shredded lettuce.

It turned out great tasting and refreshing. I bet the dressing would make an excellent cole slaw too! Some toasted almonds would have been a nice addition, maybe next time, when I make this intentionally!

Ingredients:

1/2 cup mayonnaise
1 tbsp white vinegar
2 tsp honey
1 tsp dijon mustard
1 tsp thyme
1 tsp celery seed
1/4 tsp kosher salt
1/4 ground black pepper
4 cups of chopped broccoli, baby carrots, chopped celery
handful of sliced almonds
*Shredded lettuce not necessary

Directions:

In a large mixing bowl whisk together everything but the cabbage broccoli, carrots and celery. 

Mix in the 4 cups of chopped veggies and almonds until everything is well coated.

Refrigerate until serving.