Broccoli Slaw Recipe
Creamy broccoli slaw made with Greek yogurt, dried cranberries, and toasted sunflower seeds. It comes together in 10 minutes and holds up well for hours.
Servings: 4 servings
Ingredients
- ½ cup full-fat Greek yogurt
- 3 tablespoons mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup finely diced red onion
- 12 ounces broccoli slaw mix
- ½ cup dried cranberries
- ½ cup toasted sunflower seeds
Instructions
- In a large bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
- Stir in the diced red onion and let the dressing sit for 5 minutes to mellow the onion flavor.
- Add the broccoli slaw mix, dried cranberries, and toasted sunflower seeds to the bowl.
- Toss until everything is evenly coated with the dressing.
- Cover and refrigerate for 30–60 minutes before serving, then toss once more just before serving.
Notes
My Top Tip: Taste the dressing before adding the slaw. It should taste slightly more acidic and a little saltier than you want the final result to be. The slaw will dilute it as everything comes together, so if it tastes perfectly balanced in the bowl before you add anything, it'll be flat by the time you serve it.
Storage: Store the creamy broccoli slaw in an airtight container in the fridge. It'll last for 3–4 days.
Nutrition
Serving: 1cup | Calories: 287kcal | Carbohydrates: 27g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 249mg | Potassium: 452mg | Fiber: 2g | Sugar: 17g | Vitamin A: 356IU | Vitamin C: 80mg | Calcium: 88mg | Iron: 2mg
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