Crisp Broccoli Slaw Salad (Printable)
Crisp shredded broccoli and carrots in a creamy, tangy dressing. A vibrant side ready in minutes.
# 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 to coat every strand evenly.
04 - Gently stir in sunflower seeds or sliced almonds and dried cranberries or raisins, if desired.
05 - Refrigerate for at least 10 minutes to allow the flavors to meld together. Serve cold as a refreshing side.
# Expert Hacks:
01 -
- It turns the part of broccoli most people throw away into the star of the show.
- The tangy creamy dressing comes together in about two minutes with pantry staples.
02 -
- If you skip peeling the broccoli stems the outer fibrous layer will leave tough stringy bits throughout your slaw.
- Tasting the dressing on its own before mixing it in lets you adjust the balance of tang and sweetness to your liking.
03 -
- A mandoline slicer makes quick uniform work of the broccoli stems and carrots, but a steady hand and a sharp knife work just fine.
- Letting the dressed slaw sit for the full ten minutes is not optional because that brief rest is what transforms it from good to genuinely delicious.