June was hot around here. Yes, around here as in Colorado Springs, but also around here as in our specific house. The upper level — where the bedroom is — is sweltering, even with the air conditioning on. I suppose it’s not powerful enough to fight the gravity or something.

So other than wrestling sweaty sheets and setting up two fans, I Have been fighting the heat in the kitchen by shifting cooking out to the grill as much as possible and by making this salad — Broccoli Crunch Slaw — about once a week.

I admit, I was skeptical about it at first, which is why I didn’t take photos or post about it the first time I made it. I mean, raw broccoli? I’ve had raw broccoli dipped in ranch at many a get together, naturally, but on the other hand, raw means you don’t have to cook anything or heat up your kitchen.

And so we tried it.

And loved it. It’s crunchy and sweet and satisfying — and is even better the next day after a night in the fridge.

Even better, it’s basically a process of chop, dump and stir.

All the easier, and therefore faster, in order to get to the beer and bratwurst on a Saturday evening. Spent eating on the patio. Looking out at Pikes Peak. With my handsome husband. Who has also found out that he loves raw broccoli.

Take that, Summer heat!

Related Recipes

• Broccoli Crunch Slaw