Broccoli Slaw
Total Time
30 mins
Prep Time
30 mins
Rating
5 out of 5 stars
(28)
Ingredients
4 servings
- 3 cups julienned broccoli stems
- 2 cups small broccoli florets
- 1 cup julienned carrots
- 1 cup sliced red cabbage
- ¼ cup thinly sliced red onion
- ½ cup toasted sliced almonds, reserve some for garnish
- ⅓ cup dried cranberries, reserve some for garnish
- 1 recipe Coleslaw Dressing, omit the celery seed
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Preparation
Chef’s notes
Note:
for a shortcut, you can use a 12- to 16-ounce bag of store-bought broccoli slaw in place of the broccoli stem, florets, carrot, and cabbage. Adjust the amount of dressing to your liking.
Let it marinate:
This slaw is tasty right away, but I like it best when the flavors have a chance to meld in the fridge. If you can, make it a few hours or up to a day before you plan to serve it.
Make it vegan:
Use vegan mayo in the dressing. I like Sir Kensington’s or this homemade kind.
Make it nut-free:
Replace the almonds with toasted sunflower seeds.
Take a shortcut:
Instead of slicing your own veggies, use a bag of store-bought broccoli slaw mix.