Broccoli Slaw Recipe
Crunchy Broccoli Slaw is fantastic for using up leftover broccoli stems. Loaded with crisp carrots, sweet cranberries, nuts and seeds, this easy side dish is always a family favorite.
Servings: 4
Cost: $5
Equipment
- spoon
- whisk
Ingredients
- 3 1/2 cups broccoli stems julienned
- 1 1/2 cups finely chopped broccoli florets
- 1 cup shredded carrots or julienned
- 1/2 cup shredded red cabbage
- 1 cup chopped dried cherries
- 1/2 cup chopped candied walnuts
- 1/2 cup sunflower seeds
For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup greek yogurt
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- Kosher salt and black pepper to taste.
Instructions
- In a large bowl, combine the broccoli stems, florets, carrots, cabbage, cherries, walnuts and sunflower seeds.
- In a smaller bowl, whisk together the mayonnaise, yogurt, vinegar, honey, salt and pepper.
- Pour the dressing over the slaw and toss to coat.
- Cover and chill in the refrigerator for 30 minutes.
- Toss again before serving.
Notes
You can use precut broccoli slaw in place of the vegetables for this recipe. Just purchase a 16 ounce bag and make the dressing according to the recipe instructions.
Nutrition
Calories: 186kcal | Carbohydrates: 21g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 69mg | Potassium: 702mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6210IU | Vitamin C: 112mg | Calcium: 101mg | Iron: 2mg