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I’m a huge broccoli fan! – And it’s one of the few vegetables my kids love. So it’s no wonder I am always finding creative ways to use broccoli, and what better way than this crunchy and addictive broccoli cole slaw salad?
Light and refreshing, with a creamy dressing that coats every bite, this salad offers robust flavor and color. It’s perfect for picnics or as a side dish for dinner. It features purple cabbage, napa cabbage, and broccoli florets.
If you’re a fan of traditional coleslaw, this recipe is a must-try!
Ingredients
- 1 broccoli
- 1/5 purple cabbage
- 1/4 napa cabbage
- 1
carrot - 1 tsp. celery seeds
- 2 tbsp. seeds
- 1 tsp. olive oil
- 1 tbsp.
honey - 1/3 cup mayonnaise
- 1/5 cup apple cider vinegar
- salt
- pepper to taste
- dill (optional)
- parsley (optional)
How to Make Broccoli Salad
- Peel and grate the
carrots .
- Cut the broccoli florets into soft, tender pieces, preferably using scissors.
- Thinly slice the purple cabbage, add a pinch of salt, and rub lightly. Use
gloves to prevent staining from the juice. Once sliced, please place it in a bowl. - Slice the Napa cabbage into long strips and place it in the same bowl as the purple cabbage.
- Prepare the dressing by grinding the celery seeds in a mortar. Mix the olive oil, mayonnaise, vinegar,
honey , salt, and ground seeds until combined.
- Combine the purple cabbage, Napa cabbage, broccoli, and
carrots with the dressing. Let the salad sit in the refrigerator to infuse for 1-2 hours.
- Transfer the finished salad to a serving plate, sprinkle with toasted seeds from a dry pan, add herbs for garnish, and serve.
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Broccoli Cole Slaw Salad
Broccoli cheese casserole: Blend broccoli, cheese, mayo, eggs, onion, soup, bake at 350°F for 30-35 mins. Delightful comfort food!
Ingredients
- 1 broccoli
- ⅕ purple cabbage
- ¼ napa cabbage
- 1 carrot
- 1 tsp celery seeds
- 2 tbsp seeds
- 1 tsp olive oil
- 1 tbsp honey
- ⅓ cup mayonnaise
- ⅕ cup apple cider vinegar
- salt
- pepper to taste
- dill (optional)
- parsley (optional)
Instructions
- Peel and grate the carrots.
- Cut the broccoli florets into soft, tender pieces, preferably using scissors.
- Thinly slice the purple cabbage, add a pinch of salt, and rub lightly. Use gloves to prevent staining from the juice. Once sliced, please place it in a bowl.
- Slice the Napa cabbage into long strips and place it in the same bowl as the purple cabbage.
- Prepare the dressing by grinding the celery seeds in a mortar. Mix the olive oil, mayonnaise, vinegar, honey, salt, and ground seeds until combined.
- Combine the purple cabbage, Napa cabbage, broccoli, and carrots with the dressing. Let the salad sit in the refrigerator to infuse for 1-2 hours.
- Transfer the finished salad to a serving plate, sprinkle with toasted seeds from a dry pan, add herbs for garnish, and serve.
