Creamy Broccoli Slaw Salad (Print View)
Crisp shredded broccoli and carrots tossed in a tangy, creamy dressing with cranberries and sunflower 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
→ Extras
10 - 1/3 cup sunflower seeds or sliced almonds
11 - 1/3 cup dried cranberries or raisins
# How-To Steps:
01 - In a large mixing bowl, combine the shredded broccoli stems, grated carrot, 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, ensuring all ingredients are evenly coated.
04 - Gently fold in the sunflower seeds and dried cranberries. Refrigerate for 15 minutes before serving to allow the flavors to meld, or serve immediately.
# Expert Hints:
01 -
- It turns the part of broccoli most people throw away into the best thing on the plate.
- The creamy, tangy dressing comes together in about thirty seconds with pantry staples.
02 -
- Salt the slaw right before serving, not before chilling, or the vegetables will weep and you will end up with a puddle at the bottom of the bowl.
- If you use a food processor with the grating blade, the entire recipe takes under ten minutes from fridge to table.
03 -
- Peel the tough outer layer of the broccoli stem before shredding because that fibrous skin will never soften no matter how long it sits in dressing.
- Make a double batch of the dressing and keep it in a jar in the fridge for quick salads all week long.