Broccoli Slaw Salad (Print version)
Crisp shredded broccoli and carrots tossed in a tangy creamy dressing with seeds and cranberries.
# What goes in:
→ 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, 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 pepper, to taste
→ Extras
10 - 1/3 cup sunflower seeds or sliced almonds
11 - 1/3 cup dried cranberries or raisins
# Cooking steps:
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 before serving, or serve immediately if preferred.
# Tips from flavorandfeast:
01 -
- It transforms broccoli stems, the part most people throw away, into something genuinely craveable.
- The dressing balances sweet, tangy, and creamy so well that even picky eaters come back for seconds.
02 -
- Salt the slaw right before serving, because salting too early draws moisture out of the vegetables and turns the dressing watery.
- Toast the seeds in a dry skillet over medium heat for two minutes and you will never go back to raw seeds again.
03 -
- Peel the tough outer skin of broccoli stems before grating, because the fibrous layer never softens and feels unpleasant in the finished salad.
- Make the dressing a day ahead and keep it in a jar in the fridge so the flavors deepen and come together beautifully.