Broccoli Slaw

4.50 from 2 ratings

from kristineskitchenblog.com

Broccoli Slaw is a fresh, flavorful salad made with broccoli, carrot, apple and sunflower seeds in a creamy dressing. This summer side dish is easy to make and perfect for serving with pulled pork, grilled meats, burgers and more!

Prep Time15

Total Time15

Servings: servings

Calories: 231kcal

Ingredients

Broccoli Slaw:

2 cups chopped broccoli florets chopped into small bite-size pices
1 large carrot julienne-cut into thin 1 ½-inch long matchsticks
18 ounce bag broccoli slaw mix*
⅓ cup finely chopped red onion
½ cup dried cranberries
½ cup roasted sunflower seeds
¼ cup chopped fresh parsley
1 apple cut into thin matchsticks
1 tablespoon lemon juice

Dressing:

½ cup mayonnaise or full-fat plain Greek yogurt
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper

Instructions

In a large bowl, combine the chopped broccoli florets, julienned carrot, broccoli slaw mix, red onion, dried cranberries, sunflower seeds and fresh parsley.
In a medium bowl, toss the apple matchsticks with the lemon juice until well coated. Add to the bowl with the other slaw ingredients.
In a medium bowl, combine all dressing ingredients: mayonnaise (or plain Greek yogurt), apple cider vinegar, honey, Dijon mustard, salt and pepper. Whisk until well combined.
Pour the dressing over the broccoli slaw ingredients and stir to combine. Taste and adjust the seasonings, if needed. Serve immediately or chill in the refrigerator for up to 2 hours before serving. Stir to recombine everything before serving.

Video

Notes

If you prefer to use fresh broccoli stems instead of packaged broccoli slaw mix, first peel off the tough outer layer and then julienne-cut the stems into thin matchsticks. This can be done by hand with a sharp knife or by using a julienne peeler. You will need 3-4 cups of julienned broccoli stems.
Broccoli slaw is best served the day it is made, either right away or you can refrigerate it for a few hours before serving. It’s still delicious on the second day, but the dressing may be watered down a bit as the ingredients lose some moisture. Just give it a good stir before serving.
To make broccoli coleslaw ahead, you can mix together the slaw ingredients and dressing and refrigerate them separately, up to 2 days ahead. It’s best to chop the apple right before serving.

Nutrition

Nutrition information is only an estimate.