Broccoli Slaw Recipe
Whip up a fresh and crunchy broccoli slaw with this easy recipe! Packed with crisp veggies and a creamy dressing, it's a perfect side dish for barbecues, picnics, or quick meals.
Equipment
- Large mixing bowl
- Small bowl for the dressing
- Whisk
- Knife and cutting board
Ingredients
- For the Slaw:
- 4 cups broccoli stems shredded (or store-bought broccoli slaw mix)
- 1 cup carrots shredded
- 1/2 cup purple cabbage thinly sliced (optional)
- 1/4 cup green onions thinly sliced
- 1/4 cup dried cranberries optional
- 1/4 cup sunflower seeds or sliced almonds
- For the Dressing:
- 1/2 cup mayonnaise or Greek yogurt for a lighter option
- 1 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Vegetables:
- If using fresh broccoli, trim and peel the broccoli stems, then shred them using a box grater or food processor. Combine the shredded broccoli, carrots, purple cabbage, and green onions in a large bowl.
- Make the Dressing:
- In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper until smooth. Adjust the seasoning to taste.
- Toss the Slaw:
- Pour the dressing over the vegetables and mix well to coat evenly. Add the dried cranberries and sunflower seeds or almonds, and toss gently to combine.
- Chill and Serve:
- Refrigerate the broccoli slaw for at least 30 minutes to allow the flavors to meld. Serve cold as a side dish or topping.