Nothing says warm weather quite like a good cruciferous slaw, and this tangy, crunchy
broccoli slaw will make you the star of your next spring get-together. It’s got the classic slaw veggies—shredded cabbage and carrots—with the addition of raw broccoli, toasted walnuts, and sweet craisins tossed in a maple and lemon dressing. It’s as easy as it is zesty, crisp, and delicious. Here’s everything you need to know:
How to make broccoli slaw:
After prepping your broccoli, all you need to do it combine it with shredded cabbage, scallions, grated carrots, parsley, and your dressing If you feel like you need to save a little bit of time, you can grate the broccoli stalks instead of slicing them into matchsticks, but honestly, it will only save you a few extra seconds, and the shredded pieces won’t hold up to the dressing quite as well. You can also skip this step altogether and buy that bag of slaw-ready broccoli from the grocery store’s produce section.
A hearty slaw like this one is guaranteed to get better as it sits, so if you have time, make this a day before to let the dressing soak into the veggies.
Variations:
— Maple syrup variations. If you don’t have maple syrup, honey (if you don’t need a vegan version) or agave would be a delicious substitute.
— Skip the raw broccoli. Like any slaw, this is totally raw, so if you’re not crazy about the taste of raw broccoli, skip the crowns and use all broccoli stalks instead. You can save the crowns for walnut broccoli stir-fry or one-pot broccoli cheese pasta. You can also blanch the broccoli in simmering water for about 20 seconds, shock it in an ice bath, and pat dry before tossing it with the rest of the ingredients.
Serving broccoli slaw:
Serve this alongside a platter of grilled turkey burgers or beer brats if you’re planning a BBQ, or add it to your Easter dinner spread if you’re looking for a simple, casual side.
Have you made this recipe? Leave a comment and let us know how it went!