Crisp Broccoli Slaw Salad (Printer-Friendly)
Crisp shredded broccoli and carrots tossed in a tangy creamy dressing with cranberries and sunflower 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, 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 freshly ground black 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, 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 coat every strand evenly.
04 - Gently fold in the sunflower seeds and dried cranberries, distributing them throughout the slaw.
05 - Refrigerate for 15 minutes to allow the flavors to meld, or serve immediately if preferred.
# Expert Advice:
01 -
- It converts skeptics who think raw broccoli belongs nowhere near a picnic table.
- The entire thing comes together in the time it takes your grill to heat up.
02 -
- Salt the slaw too early and it will weep puddles into your bowl, so dress it close to serving time if possible.
- A box grater works fine but a food processor with a shredding disc turns fifteen minutes of work into about ninety seconds.
03 -
- Peel the tough outer skin off broccoli stems before shredding because that fibrous layer never softens no matter how long it sits in dressing.
- Toast your seeds or nuts in a dry skillet for two to three minutes until fragrant and you will elevate this from good to the thing everyone asks about.