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Broccoli Slaw

A crunchy and refreshing salad featuring broccoli, apples, and a creamy vegan mayonnaise dressing, perfect for picnics and family meals.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups broccoli florets with stems Provides a crunchy base packed with vitamins.
  • 3 medium green onions Adds a subtle onion flavor and freshness.
  • 1 medium apple Brings sweetness and a juicy crunch.
  • 1/2 cup raisins Adds chewiness and natural sweetness.
  • 1/2 cup slivered almonds Contributes a nutty flavor and crunchy texture.
Dressing
  • 1/2 cup vegan mayonnaise Creates a creamy dressing base.
  • 2 tablespoons apple cider vinegar Adds tanginess and depth.
  • 1 tablespoon maple syrup Natural sweetener for the dressing.
  • 1 teaspoon Dijon mustard Enhances flavor with a kick.
  • 1/2 teaspoon garlic powder Provides savory undertones.
  • 1/4 teaspoon sea salt Enhances all flavors.
  • 1/4 teaspoon black pepper Adds subtle spice to taste.

Method
 

Preparation
  1. Cut the florets from the stems of the broccoli and chop them into small bite-sized pieces.
  2. Trim off the dry, tough end of each stem and discard. Peel the fibrous outer layer from the stems and finely slice them into matchstick-size pieces.
Mixing
  1. In a large mixing bowl, combine the prepared broccoli florets and stems, green onions, apple matchsticks, raisins, and slivered almonds.
Dressing
  1. In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper until smooth.
Assembly
  1. Pour the dressing over the salad ingredients and toss well to coat evenly.
Chill and Serve
  1. Refrigerate the slaw for 20–30 minutes before serving for enhanced flavor. Serve cold or at room temperature.

Notes

This slaw can be easily customized with different nuts and fruits. Store leftovers in an airtight container for up to 5 days.