Crisp Broccoli Slaw Salad (Printable)
Crisp shredded broccoli and carrots tossed in a tangy creamy dressing for a vibrant side dish.
# 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
# Directions:
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 ensure even coating.
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. Serve cold.
# Expert Suggestions:
01 -
- No cooking required, which means your kitchen stays cool and you get a satisfying side in under fifteen minutes.
- That satisfying snap of julienned broccoli stems is genuinely habit forming, and most people have no idea how good the stems taste until they try this.
- It travels beautifully for potlucks and actually tastes better after sitting, so you can make it hours ahead without any stress.
02 -
- If you skip peeling the tough outer skin of broccoli stems, you will end up with stringy, unpleasant pieces that ruin the texture of the entire slaw.
- Letting the slaw sit for even a short rest in the fridge makes a massive difference in flavor, because the dressing needs time to penetrate the dense vegetables.
03 -
- A mandoline makes quick, uniform work of julienning the broccoli stems and carrots, and consistent shreds mean the dressing coats everything evenly rather than pooling in some spots.
- Toasting the nuts or seeds in a dry skillet for two minutes before adding them releases their oils and doubles their flavor with almost no extra effort.