Broccoli Slaw Recipe

Original Post: https://www.evolvingtable.com/broccoli-slaw/

A wooden spoon is used to serve homemade broccoli slaw.

5 from 2 votes

This summer, switch up the traditional side and make this healthy Broccoli Slaw instead. Toss together shredded broccoli florets, carrots, cabbage, onions, nuts, and berries in a creamy vinaigrette dressing and you're good to go.

Prep Time25

Total Time25

Course: Side Dish

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

1 pound broccoli 1 large head or 2 medium
2 cups carrots matchstick
2 cups red cabbage shredded
¼ cup red onion thinly sliced
3 tablespoons fresh parsley finely chopped
½ cup almonds thinly sliced, toasted
¼ cup sunflower seeds or pumpkin seeds, roasted and salted
½ cup cranberries dried
¾ cup mayonnaise Paleo or vegan, if needed
1 ½ tablespoons Dijon mustard or yellow
2 tablespoons apple cider vinegar or white wine vinegar
1 tablespoon sugar optional
¾ teaspoon salt to taste
¼ teaspoon black pepper to taste

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Instructions

Cut the larger florets off of the head of broccoli and then cut them into smaller bite-sized pieces. Julienne the stalks of the broccoli into 2-inch long by ⅛” thick pieces.
1 pound broccoli
Add the prepared broccoli to a large bowl along with the carrots, cabbage, red onion, parsley, almonds, seeds, and cranberries.
2 cups carrots, 2 cups red cabbage, ¼ cup red onion, 3 tablespoons fresh parsley, ½ cup almonds, ¼ cup sunflower seeds, ½ cup cranberries
Whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper in a medium-sized bowl.
¾ cup mayonnaise, 1 ½ tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, ¾ teaspoon salt, ¼ teaspoon black pepper
Pour the dressing on top of the vegetables and toss until everything is well coated. Enjoy immediately or store in the refrigerator for 1-2 hours to serve chilled.

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