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–+ servings

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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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 serving
Course: Side Dish
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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

For a quicker option, substitute the broccoli stems, florets, carrots, and cabbage with a 12 to 16-ounce bag of store-bought broccoli slaw. Adjust the dressing quantity according to your preference.

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