Broccoli Slaw
User Reviews
5
Broccoli Slaw
Description
This broccoli slaw mixes different textures and colors through finely julienned broccoli stems and small florets, crisp carrots, shredded red cabbage, and thinly sliced onion. The addition of sliced toasted almonds introduces a nutty crunch, while dried cranberries bring bursts of sweetness.
The slaw is coated in a coleslaw dressing without celery seed, providing a creamy, tangy binder that ties the ingredients together without overpowering the fresh vegetable flavors. Tossing the salad ensures the dressing clings well yet leaves the vegetables crisp.
This salad can be served as a side dish to complement richer entrees or used to add brightness and texture to meals. For convenience, store-bought broccoli slaw can be used as a substitution without significantly changing the dish’s character.
Ingredients
- 3 cups broccoli stems julienned
- 2 cups broccoli florets small
- 1 cup carrots julienned
- 1 cup red cabbage sliced
- ¼ cup red onion thinly sliced
- ½ cup almonds reserve some for garnish, toasted, sliced
- ⅓ cup dried cranberries reserve some for garnish
- 1 recipe coleslaw dressing omit the celery seed
Instructions
- In a large bowl, combine the broccoli stems, florets, carrots, cabbage, onion, almonds, and cranberries.
- Drizzle with about ¾ of the dressing and toss to coat. Add more dressing, if desired. Garnish with the reserved almonds and cranberries and serve.
Notes
- To save time, a 12- to 16-ounce bag of store-bought broccoli slaw can replace the fresh vegetables in the recipe.
- Adjust the amount of dressing to your preference for drier or creamier slaw.
User Reviews
Overall Rating
5
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