Creamy Broccoli Slaw
- PREP 20min
- TOTAL 20min
Think of this broccoli slaw recipe as a mixup between broccoli salad and coleslaw. Serve this on the side or add it to sandwiches or burgers for some extra crunch.
You Will Need
1 pound (450g) broccoli with stems, 2 to 3 small heads
1 bunch green onions, thinly sliced
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (150g) golden raisins
1 cup (150g) shelled sunflower seeds
1 cup (170g) mayonnaise, try homemade mayo
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
2 to 3 dashes toasted sesame oil, optional
Directions
Remove the broccoli florets from the larger stems and cut them into smaller pieces.
Remove the woodiest part of the stem and discard (usually 1/2 inch from the bottom). Using a vegetable peeler, peel away the thick, tough outer layer of the stems, and then grate or slice into small matchsticks.
Place the broccoli in a very large bowl (you will have 6 to 8 cups).
Add the sliced green onions, parsley, raisins, and sunflower seeds to the broccoli and toss to mix.
Mix the mayonnaise, vinegar, mustard, salt, and pepper in a separate bowl. Taste for acidity and seasoning, then adjust as desired. For a little extra flavor, add two to three small dashes of toasted sesame oil (see tips).
Pour two-thirds of the dressing over the slaw, and then mix well.
If the broccoli slaw seems dry, add more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle.
Adam and Joanne's Tips
- Broccoli stems: The end of the stem (about half an inch from the bottom) is probably too woody. Cut that off and discard. However, the rest of the stem is perfectly edible and delicious. To prepare it, you can run a vegetable peeler up and down the stem to remove the outer, sometimes tough, layer. Then, slice the stem into small matchsticks.
- Toasted sesame oil: Optional, but Adam has started adding it to dressings. I ask him what he does differently every time he does it because the dressing tastes so good! You don’t need a lot (it’s a strong flavor), but if you are willing, try it.
- Vegetarian & vegan adaptations: I’ve made this with a vegan mayonnaise with great success. You can also toss the slaw ingredients with this tahini sauce.
- Storing: Like other coleslaw recipes, this broccoli slaw is perfect for making ahead of time. Make it, and then store it in an airtight container in the fridge for up to 5 days.
- The nutrition facts provided below are estimates using full-fat mayonnaise.