Crisp Broccoli Slaw Salad (Print Version)
Crisp shredded broccoli and carrots tossed in a creamy, tangy dressing with cranberries and seeds.
# What You 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:
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 at least 15 minutes before serving to allow the flavors to meld, or serve immediately if short on time.
# Expert Advice:
01 -
- No cooking required, so your kitchen stays cool even on the hottest summer afternoon.
- The dressing balances sweet, tangy, and savory in a way that makes people ask what your secret is.
- It travels beautifully for picnics and potlucks without wilting or getting soggy.
02 -
- Salt the shredded broccoli lightly and let it sit five minutes before dressing to draw out excess water and prevent a watery pool at the bottom of your bowl.
- If you substitute Greek yogurt for half the mayonnaise, add an extra pinch of salt because yogurt can mute the other flavors.
03 -
- Save the broccoli florets for another meal and use only the peeled stems here, since the stems shred into the perfect slaw texture while florets turn mushy.
- Toasting the sunflower seeds in a dry skillet for two minutes creates a nutty depth that raw seeds simply cannot match.