Crispy Broccoli Slaw Salad (Printable)
Crisp shredded broccoli and carrots in a creamy, tangy dressing with seeds and dried cranberries.
# What You Need:
→ Vegetables
01 - 3 cups shredded broccoli stems (or pre-packaged broccoli slaw mix)
02 - 1 large carrot, peeled and grated
03 - 1 small red onion, thinly sliced
04 - 1/2 cup red cabbage, finely shredded (optional)
→ Dressing
05 - 1/2 cup mayonnaise
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon honey
08 - 1 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper, to taste
→ Extras
10 - 1/3 cup sunflower seeds or sliced almonds
11 - 1/3 cup dried cranberries or raisins
# How-To:
01 - In a large mixing bowl, combine the shredded broccoli stems, grated carrot, sliced red onion, and shredded red cabbage. Toss gently to distribute evenly.
02 - In a 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 until all the vegetables are evenly coated.
04 - Gently fold in the sunflower seeds and dried cranberries, distributing them evenly throughout the slaw.
05 - Refrigerate for at least 15 minutes before serving to allow the flavors to meld. Serve immediately if preferred.
# Expert Tips:
01 -
- It transforms humble broccoli stems into something genuinely craveable, and nobody will guess how simple it is.
- The dressing hits that perfect balance between creamy, sweet, and sharp, making every bite more addictive than the last.
02 -
- If you dress the slaw too far in advance the vegetables will weep and the texture turns soggy, so aim to serve within two hours for maximum crunch.
- Toasting the seeds takes only ninety seconds but transforms them from bland to nutty and aromatic, so never skip that step.
03 -
- Save the broccoli florets for another meal and use only the stems here, because their firmer texture holds up beautifully to dressing without going limp.
- Make a double batch of the dressing and keep it in a jar in the fridge for quick salads throughout the week.