When it comes to quick and nutritious lunches—especially on those days when everything feels just a tad too rushed—broccoli slaw is my go-to. It’s like a crunchy, vibrant party (unexpected, right?) in a bowl, bursting with flavors that remind me of summer picnics and family BBQs. Even my picky eater of a neighbor can’t resist a second helping, and that’s saying something.
Steps
- Begin by cutting the broccoli florets from the stalk, aiming for small pieces by removing as much stalk as possible. Break the florets into tiny portions and measure out 2 cups.
- Trim the stalk by removing any tough sections, cutting off the bottom 1/4-inch, and peeling away thick skin with a vegetable peeler. Slice the stalk into thin planks or use a julienne peeler to create thin strips, totaling 3 cups of julienned broccoli stems.
- Prepare the additional ingredients: slice cabbage and red onion, julienne carrots, and measure out dried cranberries and sliced almonds.
- Make the dressing by combining high-quality mayo, apple cider vinegar, Dijon mustard, and maple syrup. Start by mixing in 3/4 of the dressing with the salad.
- In a large bowl, mix the broccoli stems, florets, cabbage, carrots, onion, almonds, and cranberries. Drizzle with the dressing and toss well to ensure everything is coated.
- Allow the salad to marinate in the fridge for a few hours or overnight for enhanced flavor. Save some almonds and cranberries for garnish, adding them just before serving for added texture.
- For a vegan option, substitute the mayo with a vegan variety. To make it nut-free, replace almonds with toasted sunflower seeds.
- If desired, use a pre-packaged bag of broccoli slaw mix as a shortcut and adjust the dressing amount accordingly. Garnish with reserved almonds and cranberries before serving.
Ingredients
- 3 cups of julienned broccoli stems (from 1 very large or 2 medium heads of broccoli)
- 2 cups of small broccoli florets
- 1 cup of julienned carrots
- 1 cup of sliced red cabbage
- ¼ cup of thinly sliced red onion
- ½ cup of toasted sliced almonds (reserve some for garnish)
- ? cup of dried cranberries (reserve some for garnish)
- Coleslaw Dressing (omit celery seed)
FAQ
- Can I prepare the broccoli slaw in advance?
- Yes, you can prepare the broccoli slaw ahead of time. In fact, it often tastes better after marinating in the fridge for a few hours or up to a day, allowing the flavors to meld together.
- What can I use as a substitute for almonds to make it nut-free?
- To make this broccoli slaw nut-free, you can replace the almonds with toasted sunflower seeds for a similar crunchy texture.
- How can I make the broccoli slaw vegan?
- To make the broccoli slaw vegan, simply use vegan mayonnaise in the dressing. Brands like Sir Kensington’s or homemade vegan mayo work well.
- Is there a quicker way to prepare this recipe?
- Yes, you can take a shortcut by using a bag of store-bought broccoli slaw mix instead of slicing the vegetables yourself. Adjust the dressing amount based on the size of your slaw mix bag.
- What are some serving suggestions for broccoli slaw?
- Broccoli slaw makes an excellent side dish for barbecues, cookouts, and potlucks. It pairs well with grilled corn, veggies, fruit salad, and pasta salad. It’s also great alongside veggie burgers or as part of a picnic with sandwiches.
Tips
- Marinate for Enhanced Flavor: Allow the slaw to marinate in the refrigerator for a few hours or up to a day before serving. This will help the flavors meld together for a more delicious taste.
- Garnish Just Before Serving: To maintain the best texture and add an attractive finish, save some almonds and cranberries and add them just before serving. This will prevent them from becoming too soft as they sit in the dressing.
- Adapt for Dietary Needs: For a vegan version, substitute regular mayo with vegan mayo. To make it nut-free, switch out almonds for toasted sunflower seeds.
- Use Store-bought Slaw Mix for Convenience: If you’re short on time, opt for a pre-packaged broccoli slaw mix. Be sure to adjust the amount of dressing based on the size of the bag, starting with half the dressing for a 12-ounce bag and adding more as needed.
Equipment
- Julienne Peeler – Useful for slicing the broccoli stalk into thin strips.
- Vegetable Peeler – For peeling away the thick skin of the broccoli stalk.
- Chef’s Knife – Essential for slicing and chopping vegetables.
- Large Mixing Bowl – For combining all the ingredients and tossing them with the dressing.
- Whisk – To mix the dressing ingredients together.
