Crisp Broccoli Slaw (Printer-friendly)
Crisp shredded broccoli and carrots tossed in a tangy creamy dressing with seeds and dried 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
→ Mix-Ins
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.
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 vegetable mixture and toss thoroughly until everything is evenly coated.
04 - Gently fold in the sunflower seeds and dried cranberries until evenly distributed throughout the slaw.
05 - Refrigerate for at least 15 minutes before serving to allow the flavors to meld, or serve immediately if preferred.
# Expert Tips:
01 -
- It transforms scraps into something people genuinely ask for by name at every gathering.
- Fifteen minutes from cutting board to table with zero cooking required.
02 -
- If you dress the slaw too far ahead the vegetables will weep and you will end up with a puddle at the bottom of the bowl.
- Taste the dressing on its own before adding it, because the tang level varies wildly depending on your vinegar brand.
03 -
- Peel the tough outer layer of broccoli stems before shredding to avoid stringy, fibrous bits that ruin the texture.
- Make the dressing in a jar with a tight lid so you can shake it clean and store any leftover right in the same container.