OK, I promise that's the only slaw pun I'll attempt.

My 5-year-old son just asked, "Mommy, why is it called cole slaw?  Is it from my friend Cole?"  A few minutes later, and a quick glance at Wikipedia, I learned that it comes from the Dutch "koolsla" meaning "cabbage salad,"  with "cole" originating from the Latin colis (cabbage), the source of the Dutch term as well.  I'm sure my son will unleash that bit of culinary knowledge on some unsuspecting 4th-of-July party-goer this weekend.

Anyway, I was really intrigued when the bags of "Organic Broccoli Slaw" showed up at Trader Joe's.  It comes in a 12-oz bag, made up of  shredded broccoli (stems) and a smaller proportion of shredded carrots.  I thought, "interesting alternative to cabbage slaw...one little bag, and I don't have to take the food processor out...I'm game."   For this slaw recipe, I added the Country Italian Vinaigrette, but the almonds and sunflowers and green onion also lend themselves nicely to an Asian-inspired dressing such as Spicy Peanut Vinaigrette or Sesame Soy Ginger Vinaigrette (fat free).   And if you're not into store-bought dressings, just mix a 2:1 ratio of extra virgin olive oil and balsamic vinegar whisked with a little of dijon mustard.  These are all some good alternatives to the traditional (and very high fat/calorie) mayonnaise dressing.

Crunchy Broccoli Slaw

12 oz bag (5 cups) Organic Broccoli Slaw
1/2 cup Country Italian Vinaigrette
1/3 cup sliced green onion (2 stalks)
1/2 cup Raw Sunflower Seeds
1/2 cup Slivered Almonds

1. Toss the dressing with the slaw and toss until evenly distributed. 
2. Add remaining ingredients and combine. 
3. Chill and Serve.

Serves ~8