Seriously Good Broccoli Slaw
Think of this broccoli slaw recipe as a mixup between broccoli salad and coleslaw. Serve this on the side or add it to sandwiches or burgers for some extra crunch.
Ingredients
- 1 pound broccoli with stems (2 to 3 small heads)
- 1 bunch scallions, thinly sliced
- 1/2 cup loosely packed fresh parsley leaves, coarsely chopped
- 1 cup (150 grams) golden raisins, substitute any dried fruit
- 1 cup (150 grams) shelled sunflower seeds, substitute any nut or seed
- 1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe
- 2 tablespoons apple cider vinegar or more to taste
- 2 tablespoons Dijon or coarse ground mustard
- 1/4 teaspoon fine sea salt or more to taste
- 1/4 teaspoon fresh ground black pepper or more to taste
- 2 to 3 dashes toasted sesame oil, optional, see notes
Directions
- 1
Remove the broccoli florets from the larger stems and cut into smaller pieces. Remove the woodiest part of the stem — usually 1/2-inch from the bottom — and discard (or save for stock). Using a vegetable peeler, peel away the thick tough outer layer of the stems, and then grate or slice into small matchsticks. Place the broccoli in a very large bowl (you will have 6 to 8 cups).
- 2
Add the sliced scallions, parsley, raisins and sunflower seeds to the broccoli and toss to mix.
- 3
In a separate bowl, stir the mayonnaise, vinegar, mustard, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. For a little extra flavor, add two to three small dashes of toasted sesame oil (see notes). Pour two-thirds of the dressing over the slaw, and then mix well.
- 4
If the broccoli slaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle.