Crisp Broccoli Slaw Salad (Printable)
Crisp shredded broccoli and carrots tossed in a tangy, creamy dressing. A vibrant side ready in 15 minutes.
# What's Needed:
→ Vegetables
01 - 3 cups broccoli stems, julienned or shredded
02 - 1 cup carrots, julienned or shredded
03 - 1/2 cup red cabbage, thinly sliced
04 - 1/4 cup scallions, finely sliced
→ Dressing
05 - 1/2 cup mayonnaise
06 - 1 tablespoon apple cider vinegar
07 - 1 tablespoon honey (or maple syrup for vegan option)
08 - 1 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper to taste
→ Optional Add-ins
10 - 1/4 cup sunflower seeds or sliced almonds
11 - 1/4 cup dried cranberries or raisins
# How to Make It:
01 - In a large mixing bowl, toss together the julienned broccoli stems, carrots, thinly sliced red cabbage, and finely sliced scallions until evenly distributed.
02 - In a separate 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 to coat every strand evenly.
04 - Fold in sunflower seeds or sliced almonds and dried cranberries or raisins if desired, stirring gently to distribute throughout the slaw.
05 - Refrigerate for at least 10 minutes to allow the flavors to meld together. Serve cold as a refreshing side.
# Tips for Success:
01 -
- It turns broccoli stems, the part most people throw away, into the best thing on the plate.
- Ten minutes of knife work and zero cooking means you can make this while the grill heats up.
02 -
- If you salt the slaw too early and let it sit for hours the vegetables will weep and pool liquid at the bottom of the bowl.
- Dressing made with Greek yogurt instead of full mayonnaise will taste slightly tangier so adjust the honey accordingly.
03 -
- A mandoline slicer makes the julienne work fast and uniform but watch your knuckles because broccoli stems are dense and unpredictable.
- Letting the dressed slaw rest in the fridge for a full thirty minutes instead of ten makes a noticeable difference in how the flavors come together.