This broccoli slaw has changed my mind, I have never been a fan of coleslaw. In fact, I used to call it “cold-slop.” I learned two things that ended up making this recipe one of our favorites. First, my former West Virginian roommate, Brooke Ann, gave me her recipe for coleslaw dressing. I like it much better than store bought dressing. Second, I learned that you could use broccoli stems instead of cabbage. This solved two problems for me because I never liked the broccoli stems, but I always felt bad throwing them out. I like to fill the salad out with some shredded carrots. They add a nice color and flavor. I hope you like it! ~Jennifer
Is Broccoli Slaw Healthier Than Cabbage Slaw?
Broccoli slaw is packed with many antioxidants and other nutrients that cabbage does not offer.
What Are The Health Benefits Of Broccoli?
Just one cup of broccoli provides over 100 percent of your daily need for vitamin C and vitamin K.
Broccoli is also high in vitamin A, folate, and potassium.
How Long Will Cole Slaw Keep?
Cole slaw will keep for up to 5 days in the refrigerator.
Slaw should be kept in an airtight container and refrigerated within 2 hours.
- 4 large broccoli stems
- 3 medium carrots
- 1/2 cup low fat mayonnaise
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons granulated sugar
- Peel carrots and set aside.
- Carefully slice the tough outer skin off the broccoli stems. (If you look at a cross-section you can see the 1/16th in. skin.)
- Grate the carrots and broccoli stems (I recommend using a food processor or electric shredder).
- Put the sugar in a medium bowl and add the vinegar.
- Stir for a minute to allow the vinegar to begin to dissolve the sugar.
- Add the mayo and stir.
- Mix in the veggies and chill before serving.