📝 About This Recipe
This vibrant slaw reimagines the humble broccoli stalk as a crisp, refreshing masterpiece that outshines traditional cabbage versions. By combining julienned broccoli with a zesty, creamy citrus dressing and sweet pops of dried fruit, we create a multi-textured side dish that is both nutritious and addictive. It is the perfect balance of savory crunch, tangy acidity, and a hint of honeyed sweetness, making it a standout at any summer gathering or weeknight dinner.
🥗 Ingredients
The Slaw Base
- 12 ounces Broccoli stalks and florets (shredded or julienned into matchsticks)
- 2 large Carrots (peeled and shredded)
- 1/4 cup Red onion (very thinly sliced into half-moons)
- 1/2 cup Dried cranberries or cherries (roughly chopped)
- 1/2 cup Slivered almonds (toasted until golden)
- 1/4 cup Fresh cilantro (finely chopped)
- 2 tablespoons Sunflower seeds (roasted and salted)
Creamy Honey-Lime Dressing
- 1/2 cup Greek yogurt (plain and full-fat for best texture)
- 1/4 cup Mayonnaise (high-quality avocado or olive oil based)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Apple cider vinegar (raw and unfiltered)
- 2 tablespoons Honey (liquid wildflower honey)
- 1 teaspoon Dijon mustard (smooth style)
- 1/2 teaspoon Sea salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Celery seed (whole)
👨🍳 Instructions
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1
Begin by preparing the broccoli. If using whole heads, cut the florets into bite-sized pieces and peel the tough outer skin from the stalks before shredding them using a box grater or a food processor with a julienne blade.
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2
Place the slivered almonds in a small dry skillet over medium-low heat. Toast them for 3-5 minutes, tossing frequently, until they are fragrant and golden brown. Remove from heat immediately to prevent burning.
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3
In a large mixing bowl, combine the shredded broccoli stalks, florets, shredded carrots, and thinly sliced red onion.
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4
Add the dried cranberries, toasted almonds, and sunflower seeds to the bowl. Toss the dry ingredients together until the colors are evenly distributed.
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5
In a separate medium bowl, whisk together the Greek yogurt and mayonnaise until smooth and creamy.
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6
Add the lime juice, apple cider vinegar, honey, and Dijon mustard to the dressing base. Whisk vigorously to emulsify the honey and vinegar into the cream.
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7
Stir in the sea salt, black pepper, and celery seed. Taste the dressing; it should be tangy with a gentle sweet finish.
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8
Pour about three-quarters of the dressing over the broccoli mixture. Use large tongs to fold the dressing into the vegetables until every piece is lightly coated.
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9
Add the remaining dressing if the slaw looks dry, though keep in mind the vegetables will release some moisture as they sit.
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10
Fold in the fresh chopped cilantro at the very end to keep its color bright and flavor sharp.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'resting' period allows the flavors to meld and the broccoli to soften slightly while retaining its crunch.
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12
Before serving, give the slaw one final toss. If the nuts have softened too much, garnish with an extra sprinkle of toasted almonds for a fresh crunch.
💡 Chef's Tips
For the best texture, peel the woody outer layer of the broccoli stalks before shredding. To save time, you can use a pre-packaged 12oz bag of broccoli slaw mix, but fresh-cut provides superior flavor. If you prefer a vegan version, swap the yogurt/mayo for a tahini-based dressing and use maple syrup instead of honey. Always toast your nuts and seeds; it unlocks oils that provide a much deeper, professional flavor profile. Avoid dressing the slaw more than 4 hours in advance if you want maximum crunchiness.
🍽️ Serving Suggestions
Serve as a crisp contrast alongside smoky BBQ pulled pork sandwiches. Pairs beautifully with grilled salmon or lemon-herb roasted chicken. Add a scoop on top of fish tacos for a zesty, crunchy topping. Enjoy with a chilled glass of Sauvignon Blanc or a crisp hard cider. Mix in some grilled shrimp to turn this side dish into a light and healthy main course.