Broccoli Slaw Recipe

Prepare broccoli

Wash broccoli heads and pat dry. Using a chef's knife or food processor fitted with a shredding or chopping blade, finely shred 4 cups of broccoli florets (including some tender stems) until pieces are small and slaw-like. Transfer to a large mixing bowl.

Add 1 cup shredded carrots and 1 cup thinly sliced red cabbage to the bowl with the broccoli. Toss to combine so vegetables are evenly distributed.

Trim and thinly slice 4 tablespoons green onions (white and green parts). Add to the slaw mixture.

If using fresh parsley, chop 2 tablespoons and add to the bowl. Add 1 cup dried cranberries (or raisins) and 1 cup toasted slivered almonds. Lightly toss to combine and set aside while you make the dressing.

In a medium bowl or jar, combine 3 tablespoons mayonnaise and 3 tablespoons plain Greek yogurt. Whisk until smooth.

Add 2 teaspoons apple cider vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1 teaspoon olive oil, and 1 teaspoon lemon zest. Whisk until fully emulsified.

Season the dressing with 3 teaspoons salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add a little more honey if you prefer sweeter, more vinegar for tang, or a pinch more salt if needed.

If dressing seems too thick, thin with 1–2 teaspoons cold water and whisk until desired consistency is reached.

Pour the dressing over the prepared slaw. Using clean hands or salad tongs, toss thoroughly until the vegetables are evenly coated. Make sure the almonds and cranberries are distributed throughout.

Let the slaw rest in the refrigerator for at least 30 minutes to allow flavors to meld. For best texture, serve within 4–6 hours. Before serving, give the slaw a final toss and taste; adjust seasoning with a pinch more salt or a squeeze of lemon if desired.