Crisp Broccoli Slaw Salad (Printable)
Crisp shredded broccoli and carrots tossed in a tangy creamy dressing with seeds and cranberries.
# What You'll Need:
→ Vegetables
01 - 3 cups shredded broccoli stems (or pre-packaged broccoli slaw mix)
02 - 1 large carrot, peeled and grated
03 - 1 small red onion, thinly sliced
04 - 1/2 cup red cabbage, finely shredded (optional)
→ Dressing
05 - 1/2 cup mayonnaise
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon honey
08 - 1 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper, to taste
→ Extras
10 - 1/3 cup sunflower seeds or sliced almonds
11 - 1/3 cup dried cranberries or raisins
# How To Make:
01 - In a large mixing bowl, toss together the shredded broccoli stems, grated carrot, sliced red onion, and shredded red cabbage until evenly distributed.
02 - In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and well combined.
03 - Pour the dressing over the vegetable mixture and toss thoroughly, ensuring all the vegetables are evenly coated.
04 - Gently fold in the sunflower seeds and dried cranberries until they are evenly distributed throughout the slaw.
05 - Refrigerate for 15 minutes before serving to allow the flavors to meld, or serve immediately if preferred.
# Expert Tips:
01 -
- It turns scraps into the most addictive thing on the table and nobody believes how simple it is.
- The creamy, tangy dressing clings to every shred and tastes even better after a short rest in the fridge.
02 -
- Salt your slaw too early and it will weep puddles into the dressing, so season just before serving if making ahead.
- Swapping half the mayonnaise with Greek yogurt was an accident that became my favorite lighter version.
03 -
- Shred the broccoli stems yourself with a box grater for the best texture because the pre packaged bags tend to be too fine and turn mushy fast.
- Toasting the seeds in a dry skillet for two minutes before adding them releases oils that transform a good slaw into a great one.