Broccoli Slaw
Broccoli slaw mixes crunchy broccoli, cabbage, & carrots in a creamy, tangy dressing for a vibrant, delicious vegan side dish for BBQs, potlucks, & more!
Servings: 4 - 6
Calories: 220kcal
Ingredients
- 2 large heads of broccoli with stems
- 2 large carrots julienned
- ¼ of a small red cabbage thinly sliced
Dressing
- ½ cup of vegan mayo
- 1 tablespoon of apple cider vinegar
- 2 teaspoons of Dijon mustard
- 1 tablespoon of sugar
- Salt and pepper to taste
Instructions
- Remove the broccoli stem from the florets. Place the florets aside.
- Chop ¼ inch from the bottom of the broccoli stems and discard it.
- Lightly peel the stems to remove the thick hard layer.
- Once the stems are ready, thinly slice them to 2 inches long. Place the broccoli stems in a large salad bowl.
- Place the broccoli florets on the cutting board and mince them. Transfer the minced broccoli florets to the salad bowl.
- Add the carrots and cabbage to the salad bowl.
- In a small bowl, mix the vegan mayo, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Mix well until the sugar is fully dissolved. Taste and adjust seasoning levels. Add the dressing to the slaw and mix well. Taste and adjust any salt or pepper.
- Place the broccoli slaw in the refrigerator for 30 minutes before serving for the flavors to fully mix in with the veggies.
Notes
- Use fresh veggies: For the freshest, best flavor and crunchiest texture, use fresh veggies.
- Shred the veg evenly: To avoid random extra-chunky bits. You could use a mandoline, box grater, or food processor to make this step easy and guarantee uniform pieces.
- Leave it to chill: I recommend at least half an hour (though an hour is even better) for it to chill and flavors to meld.
Nutrition
Calories: 220kcal | Carbohydrates: 11g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 232mg | Potassium: 208mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6420IU | Vitamin C: 23mg | Calcium: 30mg | Iron: 0.4mg