Crisp Broccoli Slaw (Printable)
Shredded broccoli and carrots in a tangy creamy dressing with cranberries and seeds.
# 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
# Directions:
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 blended.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to ensure every strand is evenly coated.
04 - Gently fold the sunflower seeds and dried cranberries into the slaw, distributing them evenly throughout.
05 - Refrigerate for 15 minutes before serving to allow the flavors to meld, or serve immediately if preferred.
# Expert Tips:
01 -
- It takes exactly fifteen minutes from fridge to table, which means you can make it while the grill heats up.
- The dressing clings to every shred without turning soggy, so leftovers stay crisp enough for lunch the next day.
02 -
- If you salt the vegetables and let them sit before adding dressing, they will release water and turn your beautiful slaw into a soggy mess.
- Substituting half the mayonnaise with plain Greek yogurt creates a lighter version that still tastes creamy but feels less heavy on warm days.
03 -
- Peel the tough outer layer of broccoli stems before shredding, because that fibrous skin never softens no matter how long the slaw sits.
- Toasting the sunflower seeds in a dry skillet for two minutes before adding them transforms the entire dish with almost zero extra effort.