Broccoli Slaw (Printable Version)
Crisp shredded broccoli and carrots in a tangy creamy dressing, ready in 15 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:
01 - In a large mixing bowl, combine the julienned broccoli stems, carrots, thinly sliced red cabbage, and finely sliced scallions.
02 - In a separate 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 everything evenly.
04 - Fold in sunflower seeds or sliced almonds and dried cranberries or raisins, if desired.
05 - Refrigerate for at least 10 minutes before serving to allow the flavors to meld together. Serve cold.
# Expert Tips:
01 -
- It takes fifteen minutes from fridge to table and requires zero cooking whatsoever.
- The dressing balances sweet, tangy, and savory so well that people always ask what your secret is.
02 -
- Do not dress the slaw more than a few hours ahead or the vegetables will weep and you will end up with a watery puddle at the bottom of the bowl.
- Swapping half the mayonnaise with Greek yogurt keeps the creaminess while cutting richness in a way that actually tastes lighter and brighter.
03 -
- A mandoline slicer is the single best tool for getting thin, even shreds that hold their texture and look beautiful on the plate.
- Taste the dressing on its own before mixing it in, because adjusting it at that stage is far easier than trying to fix the whole bowl later.