Crisp Broccoli Slaw Salad (Print)
Crisp shredded broccoli and carrots tossed in a tangy, creamy dressing with cranberries and sunflower seeds.
# What You Need:
→ Vegetables
01 - 3 cups broccoli stems, shredded (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 Make It:
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, and Dijon mustard until smooth and well blended. Season with salt and pepper to taste.
03 - Pour the dressing over the vegetable mixture and toss thoroughly until all ingredients are evenly coated.
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. Serve chilled as a refreshing side dish.
# Expert Advice:
01 -
- It takes exactly fifteen minutes from fridge to table, which means you can make it while the grill heats up.
- The crunch holds up for days, making it one of those rare salads that actually tastes better as leftovers.
02 -
- Do not dress the slaw and then leave it overnight in a sealed container because the seeds will soften and lose the very crunch you worked to create.
- A handful of sliced apples folded in at the last minute turned an ordinary Tuesday dinner into something my family still talks about months later.
03 -
- If you are using a food processor with a shredding disc, freeze the broccoli stems for twenty minutes first and they will shred cleanly instead of turning to mush.
- Make double the dressing and keep the extra in your fridge for any salad that needs a quick upgrade during the week.