Crispy Broccoli Slaw Salad (Printable)

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

# What You’ll 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, thinly 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 freshly ground black pepper, to taste

→ Extras

10 - 1/3 cup sunflower seeds or sliced almonds
11 - 1/3 cup dried cranberries or raisins

# Directions:

01 - In a large mixing 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, ensuring all ingredients are evenly coated.
04 - Gently fold in the sunflower seeds and dried cranberries, taking care not to overmix.
05 - Refrigerate for 15 minutes before serving to allow the flavors to meld, or serve immediately if preferred.

# Expert Suggestions:

01 -
  • It takes exactly fifteen minutes from fridge to table and requires zero cooking whatsoever.
  • The dressing is the kind of thing you will want to put on everything from sandwiches to roasted vegetables.
  • It holds up beautifully in the fridge, making it one of the best meal prep sides I know.
02 -
  • If you salt the shredded vegetables and let them sit for five minutes before dressing, they release excess water and your slaw will not turn soupy by day two.
  • Substituting half the mayonnaise with Greek yogurt makes it lighter and adds a pleasant tang, but go full mayo if you want that classic deli texture.
03 -
  • Use a food processor with the shredding disc to make quick work of the broccoli stems and carrot, saving you ten minutes and protecting your knuckles.
  • If your honey has crystallized, warm it in the microwave for ten seconds before whisking it into the dressing so it blends smoothly.

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