0:01
I love a good quick recipe for like a side dish.
0:06
You know, I can always think of a meat,
0:08
but it's that side dish.
0:10
One that'll be good for you.
0:12
Not a box of instant mashed potatoes or something like that.
0:18
with y'all my recipe for a broccoli slaw,
0:23
and I'm using two 12 ounce packages of shredded broccoli.
0:30
And it's got a few carrots.
0:34
And ooh this bowl might not be big enough, y'all.
0:37
- [Theresa] I wondered when we pulled it out.
0:39
- As I sliced as thin as I possibly could with a knife,
0:45
a small purple cabbage.
0:49
So we'll see if it, it may work.
0:53
We just might not have.
0:55
- [Theresa] This is such a great, simple salad.
0:57
- [Paula] Don't you love it?
0:58
- [Theresa] Well and especially for people
1:01
- Dried cranberries. - Mmm.
1:06
- [Theresa] Oh I really like your necklace.
1:07
- They just add that bite us.
1:08
You like my necklace? - Yes.
1:10
I really don't notice our jewelry as much,
1:13
but that is really pretty.
1:15
- Yeah, it's from our Paula Deen line at JTV.
1:20
Jewelry JTV. - I like it,
1:21
something with a nice white crisp shirt or jean jacket.
1:25
- Yeah, remind me and I'll give it to you
1:27
when we get through doing this recipe.
1:28
- [Theresa] I borrowed it, how can I say that?
1:30
- Well, I love sharing my jewelry with folks.
1:33
All right, I'm putting in one cup of salted sunflower seeds.
1:42
So we just wanna mix all of that up.
1:48
You know what? - We need a bigger bowl?
1:51
- [Paula] I think I'm gonna go this way.
1:54
- My forever wonderful pot for everything.
2:01
And that way we really toss it all together,
2:04
'cause y'all can see that this really makes a lot.
2:09
So yeah, I like to get in there and get all in it.
2:18
And that purple cabbage just looks beautiful, doesn't it?
2:23
Along with the green and the orange.
2:25
So now we're gonna mix up our dressing
2:28
that's gonna go on the top.
2:30
We've got a third of a cup of red wine vinegar,
2:35
two tablespoons of brown sugar,
2:40
And I think it's two tablespoons of vegetable oil.
2:49
Okay, simple, simple, simple.
2:56
But I guess you could use any kind of oil you wanted.
2:59
You could use-- - Yeah, olive oil, canola.
3:03
- Olive oil, whatever your favorite is.
3:05
- [Theresa] I know some people were telling us
3:06
that canola oil is not good for you.
3:08
But I didn't know that.
3:09
- I didn't know that either, Theresa.
3:11
- [Theresa] So I'm kinda wondering where that came from.
3:12
All right, a half a teaspoon of salt,
3:14
plus, I'm gonna add just a wee little bit more.
3:17
You know, I don't know, so y'all fill me in on that fact.
3:22
Eddie said that I was doing a recipe one day
3:25
and it called for canola and there was some comments,
3:28
"Paula, you're not supposed to be using canola oil."
3:32
- [Theresa] There's so much information out there
3:34
that it's kinda hard. - So much.
3:37
- [Theresa] What's good for you and what's not.
3:38
- I know, I know, because I am no scientist.
3:41
- [Theresa] I've kinda decided that if it's not in a bottle
3:45
and it's not preserved, then I consider it.
3:50
So I can make pa's faux sauce all the time.
3:52
And eat it on my ice cream.
3:55
- You know, I feel like I'm safe with butter,
3:59
I feel like I'm safe,
4:00
because I had said all along that God made the cow,
4:04
and the cow made the butter.
4:07
And God doesn't make mistakes.
4:09
So that's my story and I'm sticking to it.
4:15
All right, so there we go.
4:24
And we'll just put this in the refrigerator
4:27
and let it get all married up together.
4:32
And you can see, this is such a good base, y'all,
4:35
and there's so many things that you could add to it.
4:41
- [Theresa] Well, and they make it so easy
4:43
in the store now because they shred it all for you.
4:44
It's not like the old days where you had
4:47
to actually do all this yourself and it took forever.
4:49
- Theresa, I appreciate that fact so much.
4:53
As long as they've not added any additives to it.
4:58
Oh, I just don't wanna stick anything in there
5:03
that's not good for us.
5:08
So there we go. - Yum.
5:20
- My favorite part is the dried cranberries
5:24
and the salted sunflower seeds.
5:27
- [Theresa] 'Cause it's got sweet and salty.
5:28
Now we need you to do is make us a really good burger.
5:35
- [Theresa] Wouldn't that be good in it?
5:36
- It would be delicious.
5:42
Shrimp would be wonderful in this.
5:44
Chicken would be wonderful. - Pork chops.
5:46
- Pork tenderloin would be wonderful in it.
5:49
So you could really, you know, make this a one-pot meal.
5:57
- [Theresa] Now, see I'd like apples in there.
6:00
- Make sure I get all of those sunflower seeds.
6:02
- [Theresa] I said I'd add apples to that salad.
6:04
- Apples would be wonderful.
6:08
I might would like some more nuts
6:11
besides just the sunflower seeds.
6:18
Okay, you'd better get in there, you sunflower seeds.
6:21
I don't wanna miss a one.
6:29
All we have to do is baste off of a piece of fish,
6:35
or just get our plate and fill it up with this.
