Broccoli Slaw
This easy recipe for Broccoli Slaw makes a delicious and healthy side dish from fresh colorful veggies and the best creamy dressing.
Equipment
Ingredients
- 1 medium head of broccoli trimmed and finely chopped
- ¼ medium red cabbage finely shredded
- 1 large carrot peeled and julienned
- 1 apple cored and thinly sliced
- ½ red onion thinly sliced
- ½ cup mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
- ¼ cup parsley finely chopped
- ½ cup toasted sunflower seeds
- ½ cup dried cranberries
Instructions
- In a large bowl, combine the broccoli, red cabbage, carrot, apple, and red onion. Toss to combine.
- In a small bowl, whisk together the mayonnaise, dijon mustard, apple cider vinegar, and sugar until smooth. Season with salt and peper to taste.
- Pour the dressing over the vegetable mixture. Add the parsley, sunflower seeds, and cranberries. Toss until everything is well coated in the dressing.
- Chill the slaw in the refrigerator for at least an hour before serving to allow the flavors to meld together.
Notes
- For an even healthier broccoli slaw, use plain Greek yogurt instead of mayonnaise. This recipe will also work with vegan mayo or dairy-free yogurt.
- Make this a complete meal by adding grilled chicken or tofu.
- Fresh vegetables are key! Make sure that each and every ingredient you're adding to your broccoli slaw is the freshest that you can find.
- Use a good, sharp knife to slice the broccoli stems. A sharp knife is actually safer than a dull one when it comes to preparing food, as it's less likely to slip.
- Adjust the seasonings. If your apple is particularly sweet, you may not need a whole tablespoon of sugar in the dressing. You may also want to add more or less salt and pepper. Taste as you go and adjust as needed.
- You can store this homemade broccoli slaw in a sealed container in the fridge for up to 2 days. Any longer than that and the veggies will start to soften.
- If you're planning to make this recipe ahead of time, I suggest keeping the veggies and dressing separate until an hour before serving time. It's also best to add the apples at that time so that they won't brown.
Nutrition
Calories: 307kcal | Carbohydrates: 29g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 310mg | Potassium: 577mg | Fiber: 7g | Sugar: 17g | Vitamin A: 3270IU | Vitamin C: 117mg | Calcium: 90mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/broccoli-slaw/