Creamy Broccoli Slaw Salad (Printable Version)

Crisp shredded broccoli and carrots tossed in a creamy, tangy dressing with cranberries and seeds.

# What You'll Need:

01 - 3 cups broccoli stems, shredded (or pre-packaged broccoli slaw mix)

02 - 1 large carrot, peeled and grated

03 - 1 small red onion, finely sliced

04 - 1/2 cup red cabbage, finely shredded (optional)

05 - 1/2 cup mayonnaise

06 - 2 tablespoons apple cider vinegar

07 - 1 tablespoon honey

08 - 1 teaspoon Dijon mustard

09 - Salt and pepper, to taste

10 - 1/3 cup sunflower seeds or sliced almonds

11 - 1/3 cup dried cranberries or raisins

01 - In a large bowl, combine the shredded broccoli, grated carrot, sliced red onion, and shredded red cabbage.

02 - In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and well blended.

03 - Pour the dressing over the vegetables and toss thoroughly to coat evenly.

04 - Gently fold in the sunflower seeds and dried cranberries until distributed throughout the slaw.

05 - Refrigerate for 15 minutes before serving for best flavor, or serve immediately if preferred.

01 -

It comes together in fifteen minutes with zero cooking, which makes it a lifesaver on hot days when the stove feels like an enemy.
The crunch holds up remarkably well in the fridge, so you can make it ahead and actually enjoy leftovers the next day without sadness.

02 -

If you salt the vegetables and let them sit too long before dressing, they will weep liquid and dilute everything, so dress close to serving time or eat quickly.
Swapping half the mayonnaise with plain Greek yogurt was an accident that turned into my preferred version, lighter and slightly sharper.

03 -

Save the broccoli florets for another meal and use only the tough stems here, which are usually discarded but actually the best part of the plant for slaw.
Toasting the seeds in a dry skillet for two minutes transforms them from fine to unforgettable, and takes almost no effort.