Broccoli Slaw

5 from 1 vote

Fresh and crunchy, this cool vegetable slaw easily serves a big family or a crowd. Dress only what you need for one meal and refrigerate the rest. It will keep for 5-6 days without dressing and can be enjoyed a second time, or use it in tacos and salads.

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 135kcal

Author: Sally Cameron

Equipment

Food Processor

Ingredients

Broccoli Slaw

2 heads broccoli about 1 ¼ pounds
2 carrots
¼ large head green cabbage 13 ounces
½ small head purple cabbage 10 ounces
⅓ cup chopped cilantro or flat leaf parsley leaves
4-6 scallions green part, chopped crosswise
⅓ cup dried cranberries optional
⅓ cup slivered almonds optional

Creamy Apple Cider Dressing

⅔ cup mayonnaise I use Vegenise or homemade
2 tablespoons apple cider vinegar regular or apple balsamic
1 tablespoon fresh orange zest
⅛ teaspoon sea salt
⅛ teaspoon ground black pepper

Instructions

Wash all of your produce well. Cut broccoli stems from florets. Peel stems with a vegetable peeler. Scrub the carrots or peel. Chop the cilantro and scallions.
Fit your food processor work bowl with the large hole grating blade or julienne slicing blade. Though the narrowest feed tube, push broccoli stems through to slice, then do the carrots. Through the largest feed tube, slice the broccoli florets. As the work bowl fills, place the veggies into a large bowl and continue slicing the cabbages. Dump all the vegetables into the bowl and toss gently to combine. Add the cilantro, scallions, cranberries and almonds.
Portion out as much as you need for one meal, approximately 1 cup per person as a side salad or 1 ½ cups per person if using as an entree salad to be topped with leftover chicken.
Whisk together the dressing ingredients or shake in a jar. When dressing, start with a small amount, toss and add more if needed. It is easy to add more but impossible to take too much away.

Notes

Nutritional calculation - the calculation includes all of the dressing and you may not use it all, so it's not totally correct. The veggies alone have very few calories.

A food processor with a julienne blade or grating blade make this easy. This recipe makes about 3 pounds of slaw, the equivalent to 4 bags of store bagged slaw. The recipe halves easily, but the extra veggies are used in many ways.

Nutrition