The Best Broccoli Slaw
- PREP 20min
- TOTAL 20min
Think of this broccoli slaw recipe as a mixup between broccoli salad and coleslaw. Serve this on the side or add it to sandwiches or burgers for some extra crunch.
You Will Need
1 pound broccoli with stems, 2 to 3 small heads (450g)
1 bunch green onions, thinly sliced
½ cup loosely packed fresh parsley leaves, coarsely chopped
1 cup golden raisins (150g)
1 cup shelled sunflower seeds (150g)
1 cup mayonnaise, try homemade mayo (170g)
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
¼ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
2 to 3 dashes toasted sesame oil, optional
Directions
1Prep the broccoli: Remove the florets from the larger stems and cut them into small, bite-sized pieces. Trim away the woodiest part of the stem (about ½ inch from the bottom) and discard. Using a vegetable peeler, remove the thick outer layer of the stems, then grate or slice the peeled stems into thin matchsticks. Place all the broccoli in a very large bowl (you should have about 6 to 8 cups total).
2Make the coleslaw mix: Add the sliced green onions, parsley, raisins, and sunflower seeds to the bowl with the broccoli. Toss to combine.
3Make the dressing: In a separate bowl, whisk together the mayonnaise, vinegar, mustard, salt, and pepper. Taste and adjust the seasoning or acidity as needed. For extra flavor, add two or three small dashes of toasted sesame oil (see tips).
4To finish: Pour about two-thirds of the dressing over the broccoli mixture and toss well to coat. If the slaw looks a bit dry, add more dressing to taste. Serve right away or refrigerate for about an hour to let the flavors meld.
Adam and Joanne's Tips
- Storing: Like other coleslaw recipes, this broccoli slaw is perfect for making ahead of time. Make it, and then store it in an airtight container in the fridge for up to 5 days.
- Broccoli stems: The end of the stem (about half an inch from the bottom) is probably too woody. Cut that off and discard. However, the rest of the stem is perfectly edible and delicious. To prepare it, you can run a vegetable peeler up and down the stem to remove the outer, sometimes tough, layer. Then, slice the stem into small matchsticks.
- Toasted sesame oil: Optional, but Adam has started adding it to dressings. I ask him what he does differently every time he does it because the dressing tastes so good! You don’t need a lot (it’s a strong flavor), but if you are willing, try it.
- Vegetarian & vegan adaptations: I’ve made this with a vegan mayonnaise with great success. You can also toss the slaw ingredients with this tahini sauce.
- The nutrition facts provided below are estimates using full-fat mayonnaise.