Let it marinate. This slaw is tasty right away, but I like it best when the flavors have a chance to meld in the fridge.Once you slice the veggies, this broccoli slaw recipe is SO simple to make! Just whisk together the dressing ingredients, measure the almonds and cranberries… Start with 3/4 of it and add more to taste.įind the complete recipe with measurements below. And heads up – you won’t need all the dressing. I mix in celery seeds when I make traditional coleslaw, but I omit them in this broccoli slaw recipe. And coleslaw dressing – Nope, not the kind from the grocery store! I make my own with good-quality mayo, apple cider vinegar, Dijon mustard, and maple syrup.Sliced almonds – For a yummy nutty crunch.Dried cranberries – They add sweet-tart flavor and delicious chewy texture.Sliced cabbage and julienned carrots – They add vivid color to this broccoli slaw recipe.
When your broccoli’s ready, prep the remaining ingredients: Work until you have 3 cups julienned broccoli stems, from 1 very large or 2 medium heads of broccoli. Or, if you have a julienne peeler, leave the stalk intact and use the peeler to slice it into thin strips. Cut the planks into 1 1/2-inch matchsticks. Then, slice the stalk into thin planks, like the ones pictured above.I slice off the bottom 1/4-inch of the stalk with a knife and use a vegetable peeler to peel away any thick skin. Next, trim off any tough, woody parts of the stalk.Use your hands to break the florets into little pieces, and measure 2 cups.
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