Creamy Crunchy Broccoli Apple Slaw: The Perfect Picnic Side Dish
Ingredients:
4 cups (about 1 large head) broccoli florets, chopped small
1 cup (120g) shredded carrots
1 large crisp apple (like Fuji, Gala, or Honeycrisp), cored and diced
1/2 cup (80g) red onion, finely chopped
1/2 cup (60g) dried cranberries
1/2 cup (70g) sunflower seeds or chopped pecans/walnuts
Creamy Dressing:
3/4 cup (170g) vegan mayonnaise or regular mayonnaise
2 tablespoons (30ml) apple cider vinegar
1-2 tablespoons maple syrup or honey (to taste)
1 tablespoon Dijon mustard
Salt and freshly ground black pepper to taste
Instructions
Prep the Base:
In a large mixing bowl, combine the finely chopped broccoli florets, shredded carrots, diced apple, red onion, dried cranberries, and your choice of sunflower seeds or nuts.
Whisk the Dressing:
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup (or honey), and Dijon mustard. Whisk vigorously until the mixture is smooth and creamy. Season with salt and pepper to taste.
Toss and Coat:
Pour the dressing over the broccoli mixture. Use a large spoon or spatula to toss everything together until every piece of broccoli and apple is well-coated in the creamy dressing.
Chill and Set:
For the best flavor, cover the bowl and refrigerate for at least 30 to 60 minutes before serving. This allows the broccoli to soften slightly and the flavors to meld together.
Final Touch:
Give the slaw one last toss right before serving. If the salad seems to have absorbed too much dressing, you can stir in an extra teaspoon of vinegar or mayo to loosen it up.
Pro Tips for the Best Slaw
The Apple: To prevent the diced apple from browning if you aren’t serving immediately, toss the apple chunks in a little lemon juice or a splash of the apple cider vinegar before adding them to the bowl.
The Crunch: If you prefer maximum crunch, wait to add the sunflower seeds or nuts until just before serving.
