Home Recipes Savories Broccoli-Kale Slaw Phyllo Cups

Broccoli-Kale Slaw Phyllo Cups

Pear Tea Sandwiches

These Broccoli-Kale Slaw Phyllo Cups are a light and delicious bite for teatime. Broccoli-Kale Slaw Phyllo Cups pictured with Smoked Salmon, Corn, and Sun-Dried Tomato Tea Sandwiches and Turkey-Pear Tea Sandwiches

Broccoli-Kale Slaw Phyllo Cups
Serves: 15
 
Ingredients
  • 1 cup very finely chopped curly kale
  • ½ cup very finely chopped broccoli florets
  • 1 recipe Apple Cider Vinaigrette (recipe follows)
  • 2 tablespoons finely chopped golden raisins
  • 2 tablespoons finely chopped toasted walnuts
  • 15 frozen mini phyllo cups, thawed
Instructions
  1. In a medium bowl, toss kale and broccoli with Apple Cider Vinaigrette until coated. Place slaw in a covered container, and refrigerate to let flavors meld, up to a day in advance.
  2. Before serving, toss with additional vinaigrette to refresh, if needed. Add raisins and walnuts, stirring to combine.
  3. Divide slaw among phyllo cups.
  4. Serve immediately.

Apple Cider Vinaigrette
Serves: ¾ cup
 
Ingredients
  • ½ cup light olive oil
  • ¼ cup apple cider vinegar
  • 1 teaspoon finely minced shallot
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
Instructions
  1. In a small jar with a screw-top lid, combine olive oil, vinegar, shallot, sugar, salt, and pepper. Shake vigorously until emulsified. Let sit at room temperature for flavors to meld, approximately 1 hour. Shake vigorously just before using.
Notes
Make-Ahead Tip: Vinaigrette can be made a day in advance and refrigerated. Before using, let come to room temperature, and shake vigorously to combine.

 

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