Crisp Broccoli Slaw Salad (Printable)
Crisp shredded broccoli and carrots tossed in a tangy creamy dressing with cranberries and seeds.
# What You’ll 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, finely 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 vegetable mixture and toss thoroughly until all the vegetables are evenly coated.
04 - Gently fold in the sunflower seeds and dried cranberries, distributing them throughout the slaw.
05 - Refrigerate for at least 15 minutes before serving to allow the flavors to meld. Serve immediately if preferred.
# Expert Tips:
01 -
- It transforms broccoli stems, the part most people throw away, into the star of a genuinely addictive salad.
- No cooking required, which means your kitchen stays cool and you get a side dish on the table in the time it takes to set the table.
- The dressing balances sweet, sharp, and creamy so well that people will ask what your secret ingredient is.
02 -
- Salt your shredded vegetables and let them sit in a colander for five minutes before dressing, which draws out excess water and keeps the slaw from turning soupy overnight.
- If you use a food processor with the shredding blade, the entire prep drops to about six minutes, but watch carefully because over processed broccoli turns to mush fast.
03 -
- Toasting your seeds or nuts in a dry pan for just a few minutes releases oils that transform them from background filler into something guests will specifically mention.
- If you want the dressing even tangier, add an extra half teaspoon of vinegar rather than more mustard, which keeps the flavor clean and bright without overwhelming the vegetables.