Description
Sweet and tangy broccoli slaw with a creamy dressing, perfect as a side dish or topping. Easy to make and customizable!
Ingredients
Scale
- 1 (16 ounce) package broccoli slaw mix
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sunflower seeds (optional)
- 1/4 cup dried cranberries (optional)
- 1/4 cup chopped red onion (optional)
Instructions
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, apple cider vinegar, and Dijon mustard.
- Add sugar, celery seed, salt, and pepper. Whisk until sugar is dissolved.
- Taste and adjust seasonings as needed. Chill dressing for at least 30 minutes (optional).
- Assemble the Slaw: In a large bowl, combine broccoli slaw mix with optional sunflower seeds, dried cranberries, and red onion.
- Pour dressing over the slaw mixture.
- Toss gently to combine, being careful not to overmix.
- Cover and refrigerate for at least 30 minutes (or longer for best flavor) before serving.
Notes
- For a heartier slaw, add shredded chicken, grilled shrimp, or crumbled bacon.
- Spice it up with a pinch of red pepper flakes or a dash of hot sauce.
- Substitute some of the mayonnaise with sour cream or Greek yogurt for a tangier dressing.
- Add chopped apples, grapes, or mandarin oranges for extra sweetness and freshness.
- Use slivered almonds, chopped pecans, or walnuts instead of sunflower seeds.
- Use vegan mayonnaise and vegan-friendly sugar for a vegan version.
- Substitute granulated sugar with honey, maple syrup, or a sugar substitute.
- Experiment with other vinegars like white wine vinegar, rice vinegar, or balsamic glaze.
- The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- Don’t dress the slaw until just before serving to prevent it from becoming soggy.
- Leftover broccoli slaw can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes