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Fresh vegetable cabbage slaw with broccoli, carrots, cranberries, and almonds on a white plate.

Broccoli Slaw

Baked Bree, woman with red hair wearing large sunhat and pink sunglasses outdoors.Charlotte LaPointe
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Prep Time 20 minutes
Cook Time 0 minutes
0 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 404 kcal

Ingredients
  

  • 3 cups julienned broccoli stems
  • 2 cups small broccoli florets
  • 1 cup julienned carrots
  • 1 cup sliced red cabbage
  • 1/4 cup thinly sliced red onion
  • 1/2 cup toasted sliced almonds
  • 1/3 cup dried cranberries
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions
 

  • In a large bowl, combine the broccoli stems, florets, carrots, cabbage, and red onion.
    Sliced vegetables including carrots, purple cabbage, broccoli, and onions for healthy Asian stir-fry.
  • In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper.
    Creamy mixture of eggs, mayonnaise, and spices in a white bowl for baking or cooking recipes.
  • Pour the dressing over the vegetable mixture and toss to coat evenly.
  • Add the toasted almonds and dried cranberries, and toss again.
    Fresh vegetable salad with broccoli, shredded cabbage, carrots, almonds, dried cranberries, and cheese crumbles.
  • Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

Calories: 404kcalCarbohydrates: 30gProtein: 8gFat: 31gSaturated Fat: 4gSodium: 244mgFiber: 7g
Keyword broccoli, broccoli slaw
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