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Broccoli Slaw

Make Broccoli Slaw in minutes: a crunchy, creamy side. Try this Broccoli Slaw for weeknight meals.

Ingredients

• 2 cups chopped broccoli florets (chopped into small bite-size pieces)
• 1 large carrot (julienne-cut into thin 1 1/2-inch long matchsticks)
• 18 ounce bag broccoli slaw mix*
• 1/3 cup finely chopped red onion
• 1/2 cup dried cranberries
• 1/2 cup roasted sunflower seeds
• 1/4 cup chopped fresh parsley
• 1 apple (cut into thin matchsticks)
• 1 tablespoon lemon juice
• 1/2 cup mayonnaise (or full-fat plain Greek yogurt)
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

Step 1: Combine the slaw vegetables

In a large white mixing bowl, gently fold together the chopped broccoli florets, the bright orange julienned carrot matchsticks, and the bagged broccoli slaw mix until the shredded textures interlock into a fluffy, verdant base. Sprinkle in the finely chopped red onion for sharpness, scatter the dried cranberries for pockets of deep burgundy sweetness, toss in the roasted sunflower seeds for immediate crunchy contrast, and finish with the chopped fresh parsley so tiny green flecks lift the whole mixture. Aim for an airy, tactile pile where each component remains distinct — little crowns of broccoli, thin shreds of carrot, and glinting seeds.

Step 2: Brighten and protect the apple

Toss the thin apple matchsticks in a small bowl with the tablespoon of lemon juice until every stick is lightly glossy; this seals freshness, prevents oxidation and adds a crisp citrus note. Fold the lemon-coated apple matchsticks into the larger slaw bowl, letting their pale ivory strands weave through the green and orange. The apples should read as crisp, hydrated slivers among the shredded vegetables, adding a subtle crunch and fresh sweetness.

Step 3: Whisk the creamy dressing

In a medium bowl combine the mayonnaise (or full-fat plain Greek yogurt), apple cider vinegar, honey, Dijon mustard, salt and pepper. Whisk vigorously until the dressing becomes smooth, glossy and barely thick enough to coat the back of a spoon — a silky emulsion that will cling to strands of broccoli and apple. Taste and adjust briefly: a touch more honey for mellow sweetness or a dash more vinegar for brightness.

Step 4: Dress, toss and finish

Pour the creamy dressing evenly over the slaw mixture and use a large wooden spoon to fold everything together until the vegetables and apple are lightly but completely coated, the dressing forming a sheen over the broccoli florets and carrot strands. Taste and adjust seasoning if needed, then either serve immediately for freshest crunch or chill up to two hours to let flavors meld, giving everything a quick stir before plating so the textures recombine and the dressing redistributes.

Notes

• Store dressing separately if you want extra crispness later.
• Use a sharp knife or mandoline for uniform matchsticks.
• Taste the dressing before adding it all; small tweaks to honey or vinegar can make a big difference.