Broccoli Slaw
A crunchy broccoli slaw with julienned broccoli stems and carrots, red cabbage, red onion, toasted sliced almonds, dried cranberries, and a Coleslaw Dressing (omit celery seed).
Equipment
- Large Bowl
- Salad tongs
- two large spoons
- Serving bowl
Ingredients
Ingredients
- 3 cupsjulienned broccoli stems
- 2 cupssmall broccoli florets
- 1 cupjulienned carrots
- 1 cupsliced red cabbage
- 1/4 cupthinly sliced red onion
- 1/2 cuptoasted sliced almonds reserve some for garnish
- 1/3 cupdried cranberries reserve some for garnish
- 1 recipeColeslaw Dressing omit the celery seed
Instructions
Instructions
- Make the Coleslaw Dressing according to the recipe, omitting the celery seed.
- Set aside ("reserve") some of the toasted sliced almonds and some of the dried cranberries for garnish.
- In a large bowl, combine the julienned broccoli stems, small broccoli florets, julienned carrots, sliced red cabbage, thinly sliced red onion, and the remaining toasted sliced almonds and dried cranberries (keeping the reserved amounts separate).
- Drizzle about three-quarters of the prepared dressing over the salad.
- Toss gently with salad tongs or two large spoons until the vegetables are evenly coated.
- Taste and add more dressing from the remainder as needed to reach your preferred level of coating.
- Transfer to a serving bowl and garnish with the reserved almonds and cranberries. Serve.
Notes
Notes
Note: for a shortcut, you can use a 12- to 16-ounce bag of store-bought broccoli slaw in place of the broccoli stem, florets, carrot, and cabbage. Adjust the amount of dressing to your liking.
Note: for a shortcut, you can use a 12- to 16-ounce bag of store-bought broccoli slaw in place of the broccoli stem, florets, carrot, and cabbage. Adjust the amount of dressing to your liking.