Broccoli Slaw (Printer-friendly)
Crisp shredded broccoli and carrots tossed in a tangy creamy dressing with cranberries and sunflower seeds.
# What You Need:
→ Vegetables
01 - 3 cups broccoli stems, shredded (or pre-packaged broccoli slaw mix)
02 - 1 large carrot, peeled and grated
03 - 1 small red onion, finely 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 pepper, to taste
→ Extras
10 - 1/3 cup sunflower seeds or sliced almonds
11 - 1/3 cup dried cranberries or raisins
# How to Make It:
01 - In a large mixing bowl, combine the shredded broccoli stems, grated carrot, sliced red onion, and shredded red cabbage. Toss gently to distribute evenly.
02 - In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and well blended.
03 - Pour the dressing over the prepared vegetables and toss thoroughly to ensure even coating throughout.
04 - Gently fold in the sunflower seeds (or sliced almonds) and dried cranberries (or raisins) until evenly distributed.
05 - Refrigerate for 15 minutes before serving to allow the flavors to meld, or serve immediately if preferred.
# Expert Tips:
01 -
- It comes together in fifteen minutes flat with zero cooking required, which is a lifesaver when your kitchen is already chaos.
- The crunch factor is genuinely addictive, and even people who claim they dislike broccoli seem to inhale this stuff without complaint.
02 -
- If you salt the vegetables and let them sit before dressing, they will weep water and dilute your carefully balanced dressing, so dress right before serving or keep them separate in the fridge.
- Toasting the nuts or seeds takes about two minutes in a dry skillet and transforms them from fine to unforgettable.
03 -
- A food processor with the shredding disc makes quick work of the broccoli stems and carrot, saving you ten minutes and a sore wrist.
- Make a double batch of just the dressing and keep it in a jar in the fridge for quick salads all week long.