Description
At its heart, this Broccoli Slaw with Dried Cranberries is a fresh, vibrant, and surprisingly addictive salad that redefines what a “slaw” can be. Unlike traditional coleslaws that rely heavily on shredded cabbage, our star ingredient here is, you guessed it, broccoli! Specifically, we often utilize the shredded stems of broccoli, which offer a magnificent crunch and a milder, slightly sweet flavor profile than the florets themselves, though florets can certainly be incorporated. This gives the slaw a distinctive texture that stands apart.
Ingredients
- 2 cups broccoli slaw mix (store-bought or homemade with shredded broccoli stems)
- ¼ cup dried cranberries
- ¼ cup sunflower seeds (roasted or raw)
- ¼ cup mayonnaise (use vegan mayo if preferred)
- 2 tbsp lemon juice
- 1 tbsp hone
Instructions
- Make the Dressing: In a medium bowl, whisk together mayonnaise, lemon juice, and honey until smooth.
- Combine the Slaw: In a large bowl, toss together broccoli slaw, dried cranberries, and sunflower seeds.
- Dress the Salad: Pour the dressing over the slaw mixture and toss until evenly coated.
- Chill & Serve: Serve immediately or refrigerate for a few hours to let flavors meld. Keeps well for up to 2 days.
Notes
For added crunch and flavor, try mixing in chopped apples or toasted pecans. This slaw also pairs beautifully with grilled meats or sandwiches and can be made a few hours ahead—just give it a quick toss before serving to refresh the texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American