August 30, 2019

Einkorn Broccoli Slaw


  • 1 cup Bluebird Einkorn
  • 1 head broccoli
  • 2 cups purple cabbage thinly shredded
  • 1 cup carrot shredded or julienned
  • ½ cup plain Greek yogurt
  • cup mayonnaise
  • 2-3 tablespoons cider vinegar
  • 1 tablespoon sugar
  • ¼ cup shallot finely chopped
  • Pinch red pepper flakes
  • Salt & freshly ground black pepper


  • Combine the einkorn in a medium saucepan with 1 1/2 cups of water and salt to taste and bring to a boil over medium-high heat. Simmer until tender, about 25-30 minutes.
  • While the einkorn is cooking trim the broccoli. Cut the florets into 11/2 inch pieces. Peel the stems and thinly slice, then stack and cut into thin strips.
  • Bring a small pot of water to a boil and throw in just the florets. Cook 1 minute, then transfer to a bowl of ice water. Drain well and transfer the florets and the stems to a large mixing bowl. Add the cabbage and carrot. When the einkorn is tender, drain well and add to the mixing bowl.
  • In a medium bowl, combine the dressing ingredients and pour over the einkorn mixture. Toss and taste for seasoning. Serve room temperature or chilled.