Broccoli Cranberry Slaw Recipes

Steps:

• In a large bowl, combine the coleslaw mix, cranberries and onions. Add dressing and toss to coat. Refrigerate until serving.

Steps:

• In a large bowl, combined the first seven ingredients. In a small bowl, whisk the mayonnaise, sugar and vinegar. Pour over cabbage mixture; toss to coat. Chill until serving.

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Whisk mayonnaise, vinegar, and sugar in a bowl; refrigerate until ready to combine with salad.
• Combine broccoli, onion, bacon, sunflower seeds, and cranberries in a large bowl. Drizzle mayonnaise dressing over broccoli mixture; toss to coat.

Steps:

• In a medium bowl toss together the broccoli mixture with dressing (use more or less dressing to taste)
• Add in dried cranberries, pistachio nuts; mix then season with salt and pepper.
• Cover and chill until ready to serve.
• Delicious!

Steps:

• Combine orange juice, vinegar and shallots in the bowl you'll be serving slaw inches
• Add good pinch of salt.
• Add dried cranberries.
• Let stand 5 to 20 minutes, as long as you can.
• Whisk in sesame oil, ginger and mustard.
• Taste and adjust seasonings. Add broccoli slaw and toasted almonds to bowl; toss to combine. Serve immediately.

Steps:

• In a small saucepan, combine the vinegar, sugar, salt and poppy seeds and bring mixture to a boil.
• Boil for 1 minute or until sugar dissolves.
• Remove this from the heat and cool.
• Once the liquid mixture is cool, whisk in the oil.
• In a large bowl, combine the remaining ingredients and toss well.
• Pour the liquid mixture over the slaw mixture and mix well.
• Cover and chill for one hour before serving.
• You will need to use a slotted spoon to serve this if you don't want the liquid mixture all over your plate!

Steps:

• Trim broccoli and cut it into small pieces.
• Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl.
• Meanwhile, whisk the dressing ingredients - buttermilk, mayo, vinegar, sugar and shallots ( or use finely chopped red onion in the dressing ).
• Add good pinch of salt and pepper to dressing and mix well.
• Pour dressing over the broccoli.
• Season with salt and pepper.

Steps:

• In a small dry nonstick frying pan, toast the almonds over medium heat, shaking the pan frequently, until just starting to brown. Remove from heat and set aside to cool. Add the broccoli slaw and cranberries to a large mixing bowl. Combine remaining ingredients in a large measuring cup or mixing bowl. Whisk together until the dressing is smooth and emulsified. Pour the dressing over the broccoli slaw. Add the cooled almonds, and stir well to combine. Let sit for at least 30 minutes or up to 4 hours, stirring occasionally to redistribute the dressing that will settle on the bottom of the bowl. (On warm days, refrigerate until ready to serve.) Serve at room temperature or cool.

Steps:

• Mix mayonnaise, blue cheese, sugar, olive oil, mustard, vinegar, red pepper flakes, onion powder, and celery salt together in a large bowl. Add cabbage, carrots, broccoli, and raisins; stir to coat. Chill in refrigerator at least 2 hours before serving.

Steps:

• Combine first 4 ingredients in large bowl.
• Mix dressing and honey until blended. Add to slaw mixture; mix lightly.
• Refrigerate 1 hour.