Broccoli Slaw (Best Dressing!)
- 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)
1 bunch green onions, thinly sliced
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (150 grams) golden raisins, substitute any dried fruit
1 cup (150 grams) shelled sunflower seeds, substitute any nut or seed
1 cup (170 grams) mayonnaise, try our homemade mayo or vegan mayo
2 tablespoons apple cider vinegar or more to taste
2 tablespoons Dijon or coarse ground mustard
1/4 teaspoon fine sea salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste
2 to 3 dashes toasted sesame oil, optional, see notes
Directions
Remove the broccoli florets from the larger stems and cut into smaller pieces. Remove the woodiest part of the stem — usually 1/2-inch from the bottom — and discard (or save for stock). Using a vegetable peeler, peel away the thick tough outer layer of the stems, and then grate or slice into small matchsticks. Place the broccoli in a very large bowl (you will have 6 to 8 cups).
Add the sliced green onions, parsley, raisins, and sunflower seeds to the broccoli and toss to mix.
In a separate bowl, stir the mayonnaise, vinegar, mustard, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. For a little extra flavor, add two to three small dashes of toasted sesame oil (see notes). Pour two-thirds of the dressing over the slaw, and then mix well.
If the broccoli slaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle.
Adam and Joanne's Tips
- 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 is completely optional, but it is an ingredient that Adam has started to add to dressings. Every time he does, I’m left asking him what he did differently because the dressing just tastes so good! You don’t need a lot at all (it’s a strong flavor), but if you are willing, give it a try.
- Vegetarian/Vegan adaptations: I’ve made this with a vegan mayonnaise with great success. You can also try tossing the slaw ingredients with this tahini sauce.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. Full fat mayonnaise was used in the calculations.
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