Broccoli slaw is the perfect summer side dish. It’s a versatile side dish that pairs well with a variety of main courses and is often enjoyed at picnics, barbecues, or as a light and nutritious addition to a meal. It comes together quickly and stores better than a typical cabbage-based coleslaw. Raw broccoli retains it’s crunchy texture long after cabbage would wilt and become soggy. It also provides a satisfying crunch and vibrant green color to the slaw.
I first made this Creamy Broccoli Slaw to serve on shredded bbq pork sandwiches. It’s such an easy jaunt from traditional coleslaw, and its inclusion in any dish will make others take notice. The broccoli is subtle, but it stands out just enough to make people think twice. A rather plain and ubiquitous dish, like a pulled pork sandwich, can be elevated in an instant. If you’re making it for other people, then you’ll surely impress.
Creamy Broccoli Slaw
4
servings10
minutes10
minutes20
minutesFreshly grated broccoli and onion combined with parsley, green onions, and a mayonnaise based tangy slaw sauce
Ingredients
1 pound broccoli crowns, grated
1 large Vidalia onion, grated
1/2 cup green onion, chopped
1/2 cup fresh parsley, chopped
1 cup mayonnaise
2 cloves garlic, minced
1 teaspoon lemon juice
2 tablespoons cider vinegar
2 tablespoons wholegrain mustard
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Directions
- Grate the broccoli and onion into a large mixing bowl. Add the green onion and parsley. Mix to combine.
- In a small mixing bowl, combine the mayonnaise, garlic, lemon juice, cider vinegar, wholegrain mustard, extra virgin olive oil, salt, and ground black pepper. Whisk until thoroughly combined.
- Toss the sauce into the vegetable mixture. Mix until well combined. For the best taste, wrap tightly with plastic or cover with an airtight seal and store in the refrigerator for 1 hour before serving.
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