spicedandbaked.com
Broccoli Slaw
A crunchy broccoli slaw with julienned broccoli stems and carrots, red cabbage, red onion, toasted sliced almonds, dried cranberries, and a Coleslaw Dressing (omit celery seed).
Prep
30 min
Cook
8 min
Total
38 min
Serves
4
Instructions
- 01
Make the Coleslaw Dressing according to the recipe, omitting the celery seed.
- 02
Set aside ("reserve") some of the toasted sliced almonds and some of the dried cranberries for garnish.
- 03
In a large bowl, combine the julienned broccoli stems, small broccoli florets, julienned carrots, sliced red cabbage, thinly sliced red onion, and the remaining toasted sliced almonds and dried cranberries (keeping the reserved amounts separate).
- 04
Drizzle about three-quarters of the prepared dressing over the salad.
- 05
Toss gently with salad tongs or two large spoons until the vegetables are evenly coated.
- 06
Taste and add more dressing from the remainder as needed to reach your preferred level of coating.
- 07
Transfer to a serving bowl and garnish with the reserved almonds and cranberries. Serve.
Variations & swaps
Low-Carb/Keto Alternatives
- Omit the dried cranberries to reduce sugars. They’re one of the larger sources of carbs in the recipe.
- Increase the toasted sliced almonds for crunch and fat if you remove the cranberries; the almonds are already part of the recipe and add satisfying richness.
- Keep the dressing but use it sparingly at first; aim for a light coating to keep calories and carbs lower without sacrificing flavor.
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