A crisp and colorful broccoli slaw made with shredded broccoli stems, carrots, and a creamy or tangy dressing. A perfect side dish for barbecues, picnics, or light meals.
Author:Beth
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:4 servings 1x
Category:Salad
Method:No-Cook
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 cups broccoli slaw mix (shredded broccoli stems, carrots, and red cabbage)
1/4 cup mayonnaise or Greek yogurt
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup
1/2 teaspoon Dijon mustard
Salt and pepper to taste
Optional: 2 tablespoons sunflower seeds or sliced almonds
Optional: 2 tablespoons raisins or dried cranberries
Instructions
In a large mixing bowl, add the broccoli slaw mix.
In a small bowl, whisk together mayonnaise (or yogurt), apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Pour the dressing over the slaw mix and toss until evenly coated.
Fold in sunflower seeds and raisins if using.
Chill for at least 15 minutes before serving to let flavors meld.
Notes
Can be made up to a day in advance—store covered in the fridge.
For a lighter version, use Greek yogurt instead of mayo.