Crisp Broccoli Slaw Salad (Printable)

Crisp shredded broccoli and carrots tossed in a tangy creamy dressing with seeds and dried cranberries.

# What You'll Need:

→ Vegetables

01 - 3 cups broccoli stems, shredded (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 Make It:

01 - In a large bowl, combine the shredded broccoli stems, grated carrot, sliced red onion, and shredded red cabbage. Toss gently to distribute evenly.
02 - In a 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 until 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 Suggestions:

01 -
  • The dressing clings to every shred without turning watery, so leftovers stay crisp the next day.
  • It uses the broccoli stems most people throw away, which feels like a small kitchen victory every single time.
  • You can swap nearly every ingredient based on what is rattling around your pantry and it still works beautifully.
02 -
  • Salt the slaw right before serving if you are making it more than two hours ahead, because early salting pulls moisture from the vegetables and leaves a watery puddle at the bottom of the bowl.
  • Substituting half the mayonnaise with plain Greek yogurt keeps the creaminess while cutting richness and adding a pleasant tang that many people actually prefer.
03 -
  • Peel the tough outer layer of broccoli stems before shredding because the skin is fibrous and stubborn even when grated finely.
  • Toasting the sunflower seeds in a dry skillet for two minutes transforms them from ordinary to irresistible.

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