Broccoli Slaw Creamy Crunchy Salad (Print-Friendly Version)
Crunchy broccoli, carrot, and cabbage tossed in a tangy creamy dressing—perfect for a cool, tasty side dish.
# Ingredients:
→ Salad Base
01 -
340 g broccoli slaw mix (shredded broccoli stems, carrots, and red cabbage)
→ Dressing
02 -
60 ml mayonnaise
03 -
60 ml plain Greek yogurt or sour cream
04 -
15 ml apple cider vinegar
05 -
15 ml honey or maple syrup
06 -
5 ml Dijon mustard
07 -
1.25 ml salt
08 -
0.6 ml black pepper
→ Optional Add-Ins
09 -
30 ml sunflower seeds
10 -
60 ml dried cranberries
11 -
30 ml chopped red onion
# Steps:
01 -
Combine mayonnaise, Greek yogurt or sour cream, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper in a small bowl. Whisk until the mixture is fully emulsified and smooth.
02 -
Place the broccoli slaw mix in a large mixing bowl. Incorporate sunflower seeds, dried cranberries, and chopped red onion, if desired.
03 -
Pour the prepared dressing over the slaw mixture. Using tongs or a large spoon, toss thoroughly until all ingredients are evenly coated.
04 -
Cover and refrigerate for a minimum of 15 minutes to allow flavors to meld and enhance texture.
05 -
Serve chilled as a side dish or as a topping for sandwiches, burgers, or tacos.
# Notes & Tips:
01 -
For a vegan option, substitute plant-based mayonnaise and yogurt. Broccoli slaw keeps well refrigerated for up to three days.