Broccoli Slaw

Name: Broccoli Slaw
Prep time: 10 min
Total time: 10 min
Yield: 6 serving
Ingredients: 1 (12 oz.) bag broccoli slaw mix; 1/2 cup diced red onion; 1 cup fresh cilantro; 1/2 cup sliced almonds; 1/2 cup dried cranberries; 3 tablespoons olive oil; 1 tablespoon apple cider vinegar; 1 tablespoon spicy brown mustard; 1 1/2 tablespoons honey; 1 clove garlic; 1/2- inch fresh ginger; 1/4 teaspoon salt; freshly ground black pepper

User Reviews

4.9

21 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
6
Calories
232 kcal
Course
Salad
Cuisine
Vegan

Broccoli Slaw

Dana Benson

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This is the best Broccoli Slaw recipe! It's made with no mayo, and instead is tossed with an addictive Honey Mustard Dressing.

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Ingredients

Servings

Broccoli Slaw

1 (12 oz.) bag broccoli slaw mix (see notes)
1/2 cup diced red onion
1 cup fresh cilantro , chopped
1/2 cup sliced almonds (or sunflower seeds)
1/2 cup dried cranberries (or raisins)

Honey Mustard Dressing

3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon spicy brown mustard
1 1/2 tablespoons honey (or maple syrup, for vegans)
1 clove garlic , minced (about 1/2 teaspoon)
1/2- inch fresh ginger , minced (about 1 teaspoon)
1/4 teaspoon salt
freshly ground black pepper

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Instructions

In a large bowl, combine the broccoli slaw, red onion, cilantro, almonds, and cranberries. Set it aside while you prepare the dressing.
In a glass measuring cup or small bowl, combine the olive oil, vinegar, mustard, honey, garlic, ginger, salt, and several grinds of black pepper. Whisk well to combine.
Pour the dressing over the salad ingredients, and toss well until everything is lightly coated. Allow the salad to rest for at least 15 minutes before serving, so the flavors can marinate, then serve.
Leftover salad can be stored in an airtight container in the fridge for up to 48 hours. If you want to make this salad ahead of time, I'd recommend storing the dressing and almonds separately, so the ingredients don't get too soggy. You can toss everything together 15 to 30 mintues before serving it, for the best crunchy texture.

Notes

This salad is fastest to prepare when you start with a store-bought mix of shredded broccoli and carrots, which is usually sold in 12-ounce bags. You can replace this with 8 ounces of shredded broccoli and 4 ounces of shredded carrots, if you prefer to shred them yourself. It's a great way to use up broccoli stems!

Nutrition Information

Show Details

Calories 232kcal (12%) Carbohydrates 19g (6%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 2g (10%) Sodium 128mg (5%) Potassium 172mg (5%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 180IU (4%) Vitamin C 2mg (2%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 232 kcal

% Daily Value*

Calories	232kcal	12%
Carbohydrates	19g	6%
Protein	5g	10%
Fat	17g	26%
Saturated Fat	2g	10%
Sodium	128mg	5%
Potassium	172mg	4%
Fiber	3g	12%
Sugar	12g	24%
Vitamin A	180IU	4%
Vitamin C	2mg	2%
Calcium	57mg	6%
Iron	1mg	6%