Crisp Broccoli Slaw Salad (Printable)
Crisp shredded broccoli and carrots tossed in a creamy, tangy dressing for a vibrant side.
# Ingredient List:
→ 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
# Steps:
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 throughout.
04 - Fold 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 Tips:
01 -
- It takes all of fifteen minutes and uses raw vegetables you probably already have languishing in the crisper drawer.
- The dressing clings to every shred and actually gets better as it sits, so you can make it ahead without any stress.
- Those broccoli stems you usually throw away become the star of the whole dish.
02 -
- Salt the slaw right before serving, not before chilling, or the vegetables will weep and your dressing will pool at the bottom of the bowl.
- Broccoli stems get sweeter and more tender if you peel at least two layers of the fibrous exterior away before shredding.
03 -
- Use a mandoline with the julienne blade for vegetables that are uniformly thin and cook free, but guard your knuckles because that blade does not care about your feelings.
- Letting the slaw sit in the fridge for a full hour instead of ten minutes transforms the texture completely, the broccoli stems soften just enough while keeping their bite.