Broccoli Slaw Recipe
This broccoli slaw recipe is a twist on classic coleslaw, with crunchy broccoli, spring onions, and seeds in creamy buttermilk dressing.
Servings: 6 servings
Ingredients
- 1 pound broccoli with stems
- 4 spring onions thinly sliced
- ½ cup raisins or craisins
- 1 cup shelled sunflower seeds or pumpkin seeds
For the dressing:
- ½ cup mayonnaise
- ⅓ cup buttermilk
- 1 lemon juiced
- 2 teaspoons dried dill weed
- salt and freshly ground black pepper to taste
- 1 tablespoon maple syrup or honey
Instructions
- Prepare the broccoli. Separate the florets from the stems. Remove the thicker outer layers of the broccoli stems with a veggie peeler and discard. Grate the broccoli florets and stems using the larger holes of a grater box
- Combine. Add the grated broccoli to a bowl, and add in the spring onions, raisins, and sunflower seeds.
- Make the dressing. Add the dressing ingredients to a separate bowl and whisk to combine. Pour the dressing over the broccoli. Give it a gentle stir until well incorporated.
- Chill, then serve. Cover and chill the slaw in the fridge for 30 minutes before serving.
Notes
- Different add-ins: You can use slivered almonds for the salad. Dried cranberries are also a great option for the salad. Also, you can use parsley instead of dill.
- Chill the slaw before serving for the best flavor.
- For softer broccoli, season it to taste with salt and pepper, then set it aside for 10 minutes before adding the dressing.
- For extra crunchiness, add shredded carrots.
Nutrition
Calories: 265kcal | Carbohydrates: 19g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 164mg | Potassium: 505mg | Fiber: 4g | Sugar: 3g | Vitamin A: 610IU | Vitamin C: 79mg | Calcium: 77mg | Iron: 2mg
