Crisp Broccoli Slaw (Printable)
Crisp shredded broccoli and carrots tossed in a tangy, creamy dressing for a vibrant side.
# What You'll Need:
→ Vegetables
01 - 3 cups broccoli stems, julienned or shredded
02 - 1 cup carrots, julienned or shredded
03 - 1/2 cup red cabbage, thinly sliced
04 - 1/4 cup scallions, finely sliced
→ Dressing
05 - 1/2 cup mayonnaise
06 - 1 tablespoon apple cider vinegar
07 - 1 tablespoon honey (or maple syrup for vegan option)
08 - 1 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper to taste
→ Optional Add-ins
10 - 1/4 cup sunflower seeds or sliced almonds
11 - 1/4 cup dried cranberries or raisins
# How to Make It:
01 - In a large mixing bowl, toss together the julienned broccoli stems, carrots, thinly sliced red cabbage, and finely sliced scallions until evenly distributed.
02 - In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and freshly ground black pepper until smooth and well blended.
03 - Pour the dressing over the vegetable mixture and toss thoroughly, ensuring every strand is evenly coated.
04 - Fold in sunflower seeds or sliced almonds and dried cranberries or raisins if desired, stirring gently to incorporate throughout the slaw.
05 - Refrigerate for at least 10 minutes to allow the flavors to meld together. Serve cold as a crisp, refreshing side.
# Expert Tips:
01 -
- It turns the part of broccoli most people throw away into the star of the show.
- Zero cooking required, which means your kitchen stays cool and you get a side dish in fifteen flat minutes.
02 -
- Do not skip peeling the broccoli stems because that fibrous outer layer will make the whole slaw feel stringy and unpleasant.
- If you sub Greek yogurt for half the mayo, drain any excess liquid from the yogurt first or your slaw will turn watery after sitting.
03 -
- A mandoline makes quick work of the broccoli stems and carrots, but a sharp knife and steady patience work just as well.
- Letting the dressed slaw sit in the fridge for a full thirty minutes instead of ten makes a noticeable difference in flavor.