The Best Broccoli Slaw Recipes

BROCCOLI SLAW

Provided by Molly Yeh

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Broccoli Slaw image

Steps:

Place the currants in a medium bowl and cover with boiling water. Let sit until soft and plump, about 5 minutes. Drain and set aside.
Meanwhile, mix the vinegar, honey, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drizzle in the olive oil, whisking constantly, until emulsified.
Shred the broccoli florets and stems and red cabbage using the shredding disc of a food processor (see Cook's Note). Add to the bowl with the dressing and fold in the currants, almonds, onions, cilantro, parsley, 3/4 teaspoon salt and a few grinds of black pepper. Transfer to a serving bowl and garnish with more cilantro and parsley leaves, if desired.

Ingredients

2/3 cup dried currants or dried cranberries
1/4 cup apple cider vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 large head broccoli (14.7 ounces or 416 grams), cut into 6 large pieces, including stems (3 cups)
1/4 small head red cabbage (271 grams or 9.6 ounces), cut into thirds (about 1 3/4 cups)
1/2 cup toasted sliced almonds
1/2 small red onion (67 grams or 2.4 ounces), thinly sliced
1/2 cup fresh cilantro, chopped, plus leaves for garnish
1/2 cup fresh flat leaf parsley, chopped, plus leaves for garnish

WARM BROCCOLI SLAW WITH BACON

This coleslaw is best served warm or at room temperature. The bacon shallot vinaigrette is made on the stove top and then poured over the raw broccoli slaw, which helps it to wilt slightly and soften in texture.

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

Warm Broccoli Slaw with Bacon image

Steps:

Toss together the broccoli slaw, cabbage, kale, parsley and raisins in a large bowl.
Put the bacon in a large nonstick skillet; set over medium-high heat. Cook, stirring frequently, until well browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet and add the olive oil. Add the shallot and cook over medium heat until softened, 2 to 4 minutes. Add the vinegar, mustard and honey and whisk to combine. Bring to a simmer, then remove from the heat.
Immediately pour the dressing over the slaw mixture and toss to coat. Add the bacon and toss; season with salt. Cover and let sit at room temperature for 1 hour to soften.

Ingredients

1 12-ounce bag broccoli slaw mix
2 cups shredded savoy cabbage (about 1/4 small head)
2 cups shredded kale (about 1/2 small bunch)
1/2 cup chopped fresh parsley
1/2 cup golden raisins
6 slices thick-cut bacon, cut into 1/2-inch strips
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1/2 cup sherry vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
Kosher salt

ANDREA'S BROCCOLI SLAW

This is a nice twist on the traditional slaw and is a great accompaniment to any summer meal! This can easily be doubled to take to a potluck.

Provided by Andi

Categories Salad Coleslaw Recipes With Mayo

Time 2h20m

Yield 6

Number Of Ingredients 13

Andrea's Broccoli Slaw image

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.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 8.8 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 2.1 g, Sodium 362.5 mg, Sugar 17.4 g

Ingredients

⅓ cup light mayonnaise
¼ cup crumbled blue cheese, or more to taste
2 tablespoons white sugar, or more to taste
1 tablespoon olive oil
1 tablespoon stone-ground mustard
2 ½ teaspoons red wine vinegar
½ teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon celery salt
½ head cabbage, shredded
2 carrots, grated
1 cup chopped broccoli florets
½ cup raisins

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