Broccoli Slaw Salad
A quick toss in the homemade dressing and a short chill time gives this easy broccoli slaw salad the best texture. It's a crisp and flavorful side for small family cookouts.
Servings (Adjustable):
Calories: 387kcal
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Ingredients
- 2 broccoli stems about 1 cup
- 1 small carrot julienne cut (about ½ cup)
- ½ red onions thinly sliced
- ¼ small red cabbage shredded
- 1 tablespoon pine nuts
- 1 tablespoon sunflower seeds
- 2 tablespoons dried cranberries
- ¼ cup honey mustard dressing or dressing of choice
Instructions
- Remove the tough outer parts of broccoli stems. Julienne cut each stem. Cut into three, slice thinly, and cut into matchsticks.
- In a large bowl, place all the salad ingredients — julienne cut broccoli stems and carrots, red onions, red cabbage, pine nuts, sunflower seeds, and cranberries. Gently toss.
- Pour dressing over salad and toss to coat.
- Chill for 30 minutes to 1 hour. Serve with additional dressing on the side and enjoy.
Notes
The Broccoli Slaw recipe is best served the day the slaw mix ingredients and slaw dressing are mixed. If you prepare the broccoli stems, carrots, red onion, and red cabbage ahead of time, do not mix the slaw dressing.
TIPS:
When buying broccoli, look for those with larger stems if you will make them from scratch.
If you find a “hallow stem” in your broccoli stem, remove that inner part.
To save time, buy a prepared broccoli slaw mix.
Nutrition
Calories: 387kcal | Carbohydrates: 35g | Protein: 5g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 245mg | Potassium: 614mg | Fiber: 6g | Sugar: 23g | Vitamin A: 6813IU | Vitamin C: 103mg | Calcium: 93mg | Iron: 2mg
