Broccoli Slaw is a chilled, delicious side dish with broccoli, carrot, cabbage, dried cranberries, and walnuts in a creamy salad dressing!
- 1 head broccoli
- 1 cup green cabbage (shredded)
- 2 stalks green onions (sliced)
- 1 medium carrot peeled, shredded
- ⅛ cup fresh parsley chopped
- ¼ cup walnuts toasted
- ¼ cup dried cranberries
- ¾ teaspoon kosher salt or season to taste
- ¼ cup mayonnaise
- 2 Tablespoons lemon juice use fresh!
- ⅛ cup pure maple syrup
- ¾ Tablespoon Dijon mustard
- 1 clove garlic (minced)
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Prep The Broccoli: Cut off the stalk right before the crown (the florets) begin. Use a vegetable peeler to peel outer skin off the stalk. Slice stalk in half crosswise (across the middle); thinly slice each half of the stalk lengthwise (into rectangle slices). Cut slices into matchstick-style slices; put slices in a serving bowl. Slice broccoli florets in 1" pieces; add them to the bowl.
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Add green onions, cabbage, carrot and parsley to the bowl. Toss until ingredients are combined. Set aside.
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Toast Walnuts: Put chopped walnuts in a dry skillet (no other ingredients). Turn heat to medium. Stir occasionally as they "toast" so they don't burn. Cook for 3-4 minutes or until they produce a nutty aroma and have darkened slightly. Remove nuts from skillet; transfer to a paper towel or plate to cool.
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Combine mayonnaise, lemon juice, maple syrup, Dijon and minced garlic in a small bowl. Whisk until smooth and creamy. Pour dressing (all of it) over the broccoli slaw; toss the slaw well to cover everything. Add cranberries and cooled walnuts. Toss and season to taste with salt.
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Slaw is ready, BUT I recommend a minimum chilling time of one hour, to ensure slaw is cold. This is recommended because it gives flavors time to develop! Cover slaw with plastic wrap- refrigerate until you're ready to serve! Enjoy.