Creamy Broccoli Slaw Salad (Printable version)
Crisp shredded broccoli and carrots tossed in a tangy creamy dressing with cranberries and sunflower seeds.
# 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, finely 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 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, toss together the shredded broccoli stems, grated carrot, sliced red onion, and shredded red cabbage until evenly distributed.
02 - In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and well combined.
03 - Pour the dressing over the vegetable mixture and toss thoroughly, ensuring all the vegetables are evenly coated.
04 - Gently fold in the sunflower seeds and dried cranberries, distributing them throughout the slaw.
05 - Refrigerate for 15 minutes before serving to allow the flavors to meld, or serve immediately if preferred.
# Expert Advice:
01 -
- It takes exactly fifteen minutes from cutting board to table, which means you can make it while the grill heats up.
- The dressing is tangy and creamy without being heavy, and it clings to every single shred of vegetable perfectly.
02 -
- If you salt the vegetables and let them sit before adding dressing, they will release water and make the slaw soupy, so add the dressing right away instead.
- Toasting the seeds in a dry skillet for two minutes transforms them from background filler into something genuinely craveable.
03 -
- A box grater or food processor with a shredding disc will save you enormous amounts of time and produce more even strands than cutting by hand.
- Make a double batch of the dressing and keep it in the fridge for up to a week, since it works on nearly any salad you throw together.