Broccoli Slaw Recipe
This simple broccoli slaw recipe makes for a delightful side dish! It’s perfect for packing up for picnics or serving at summer barbecues. To yield 3 cups of julienned broccoli stems, you’ll require either one very large head or two medium heads of broccoli.
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Servings: 4 serving
Ingredients
- 1 cup sliced red cabbage
- ½ cup toasted sliced almonds reserve some for garnish
- ¼ cup thinly sliced red onion
- 3 cups julienned broccoli stems
- 1 cup julienned carrots
- 2 cups small broccoli florets
- ⅓ cup dried cranberries reserve some for garnish
- 1 recipe Coleslaw Dressing omit the celery seed
Instructions
- Begin by gathering a large mixing bowl. Combine the julienned broccoli stems, small broccoli florets, julienned carrots, sliced red cabbage, thinly sliced red onion, toasted sliced almonds, and dried cranberries.
- Pour approximately ¾ of the prepared Coleslaw Dressing over the vegetable mixture. Toss thoroughly to ensure all ingredients are well-coated with the dressing. Taste and add additional dressing if necessary.
- Once mixed, transfer the salad to a serving bowl. Garnish with the reserved toasted almonds and dried cranberries to enhance the presentation. Serve immediately.
Notes
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