Crisp Broccoli Slaw Salad (Print Version)

Crisp shredded broccoli and carrots tossed in a tangy, creamy dressing for a vibrant side.

# What You Need:

→ Vegetables

01 - 3 cups broccoli stems, julienned or shredded
02 - 1 cup carrots, julienned or shredded
03 - 1/2 cup red cabbage, thinly sliced
04 - 1/4 cup scallions, thinly sliced

→ Dressing

05 - 1/2 cup mayonnaise
06 - 1 tablespoon apple cider vinegar
07 - 1 tablespoon honey
08 - 1 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper to taste

→ Optional Add-ins

10 - 1/4 cup sunflower seeds or sliced almonds
11 - 1/4 cup dried cranberries or raisins

# Directions:

01 - In a large mixing bowl, combine the julienned broccoli stems, shredded carrots, thinly sliced red cabbage, and sliced scallions.
02 - In a separate 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 prepared vegetables and toss thoroughly to coat everything evenly.
04 - Fold in sunflower seeds or sliced almonds and dried cranberries or raisins, if desired.
05 - Refrigerate for at least 10 minutes before serving to allow the flavors to meld together. Serve cold.

# Insider Tips:

01 -
  • It takes exactly fifteen minutes from cutting board to table and requires zero cooking whatsoever.
  • Using broccoli stems instead of cabbage makes it lighter and crunchier than traditional slaw.
  • The tangy creamy dressing balances perfectly with the raw vegetables and keeps well in the fridge for days.
02 -
  • Do not skip the chilling step because those ten minutes transform the texture from raw and harsh to crisp and refreshing.
  • Substitute half the mayonnaise with Greek yogurt for a lighter version that still tastes indulgent.
  • Fresh herbs like parsley or dill stirred in at the end will elevate this from good to unforgettable.
03 -
  • A mandoline slicer makes quick uniform work of the broccoli stems and carrots but watch your fingers.
  • Toast whatever nuts or seeds you are using in a dry skillet for two minutes and the flavor difference is remarkable.

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