Broccoli Slaw

• 1 pound fresh broccoli
• 2 teaspoons salt
• 2 cups chopped green cabbage
• 2 cups finely shredded red cabbage
• 3/4 cup diced yellow bell pepper
• 1/2 cup chopped fresh dill
• 1/4 cup minced shallots
• 3/4 teaspoon salt
• 3/4 teaspoon pepper

1. Trim 1/2 inch from bottom of broccoli stem. Cut broccoli lengthwise into 4 pieces.
2. Bring salt and 2 qt. water to a boil in a Dutch oven over high heat. Add broccoli, and cook 2 minutes or just until broccoli turns bright green. (Do not overcook.) Drain broccoli, and plunge into ice water to stop the cooking process. Let stand 1 to 2 minutes. Drain broccoli, and pat dry between paper towels. Chop broccoli florets and stems.
3. Combine broccoli, green cabbage, and next 6 ingredients in a large bowl. Add 1 cup Mayo-Sour Cream Dressing, and toss to coat. Cover and chill 8 to 24 hours. Add additional dressing, if desired.
4. Make-Ahead Tip: Make this easy and delicious winter salad 8 to 24 hours ahead to allow the flavors to meld.

broccoli, salt, green cabbage, red cabbage, yellow bell pepper, dill, shallots, salt, pepper

Taken from www.myrecipes.com/recipe/broccoli-slaw-0 (may not work)