Broccoli Slaw

Broccoli Slaw

from wholesomeyum.com
Side Dish
15 min
295 kcal / serving

This broccoli slaw recipe has a sweet, creamy dressing that coats fresh broccoli, carrots, and almonds. A perfect salad for summer meals!

Ingredients

  • 1 lbbroccoli with stems ((~1 small bunch of 2-3 stalks))
  • 1 mediumcarrot
  • ⅓ cupsliced almonds ((optional; for a nut-free option, substitute sunflower seeds or omit altogether))
  • ½ cupmayonnaise
  • 2 tbspapple cider vinegar
  • 3 tbsphoney
  • 1 tspdijon mustard ((optional))
  • ¼ tspsea salt ( (to taste))
  • ¼ tspblack pepper ( (to taste))

Directions

  1. 1

    Wash and dry the broccoli.

  2. 2

    Cut the broccoli florets away from the stem. Chop into very small pieces, about 1/4 inch in size. Place into a large bowl and set aside.

  3. 3

    Use a knife or vegetable peeler to peel the broccoli stem. (If the bottom inch of the stem is very woody, just cut it off and discard.) Julienne the broccoli stem into thin matchstick pieces. You can do this by hand using a knife, but I recommend using a food processor with grating attachment. A box grater should also work. Add the stems to the bowl with the chopped florets.

  4. 4

    Wash, dry, and peel the carrots. Julienne them the same way as the broccoli stem, using a knife, food processor with grating attachment, or box grater. Add the carrots to the large bowl with the broccoli.

  5. 5

    In a small bowl, whisk together the broccoli slaw dressing: mayo, apple cider vinegar, honey, Dijon mustard (if using), salt, and pepper.

  6. 6

    Pour the dressing over the broccoli slaw and toss to coat. Adjust salt and pepper to taste if needed.

  7. 7

    Add the almonds and toss again.

  8. 8

    Enjoy right away, or if you have time, refrigerate for at least 1 hour (up to 3 days) to let the flavors develop. Stir right before serving.