Description
This creamy broccoli slaw is a perfect side dish featuring crisp shredded broccoli stems and florets, vibrant carrots, red cabbage, and red onion tossed in a tangy, creamy dressing made from mayonnaise, sour cream, apple cider vinegar, honey, and Dijon mustard. It’s easy to prepare, refreshingly cool, and topped with crunchy toasted sunflower seeds or almonds for an irresistible texture balance.
Ingredients
Scale
Vegetables
- 4 cups shredded broccoli stems and florets
- 1 cup shredded carrots
- 1/2 cup red cabbage, thinly sliced
- 1/4 cup red onion, finely chopped
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Toppings (Optional)
- 1/4 cup toasted sunflower seeds or chopped almonds
Instructions
- Prepare the Vegetables: In a large bowl, combine the shredded broccoli, shredded carrots, thinly sliced red cabbage, and finely chopped red onion, ensuring the vegetables are evenly mixed for balanced flavors.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until the mixture is smooth and creamy, forming a tangy and slightly sweet dressing.
- Toss the Slaw: Pour the prepared dressing over the vegetable mixture and toss thoroughly to ensure all the vegetables are evenly coated with the creamy dressing.
- Chill the Slaw: Cover and refrigerate the slaw for at least 30 minutes to allow the flavors to meld and the slaw to become crisp and refreshing.
- Add Toppings and Serve: Just before serving, sprinkle the toasted sunflower seeds or chopped almonds over the top for an added crunchy texture, and then serve chilled as a side dish or sandwich and taco topping.
Notes
- For extra zest, add a squeeze of fresh lemon juice to the dressing before tossing.
- The slaw keeps well for up to 2 days in the refrigerator but is best served within 24 hours for maximum crispness.
- For a lighter dressing, swap the mayonnaise for Greek yogurt without compromising creaminess.
