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Broccoli Slaw with Herbal Cider Vinegar Dressing
By Holly Darnell, RD
March 27, 2023
Cole slaw is a longtime spring and summer favorite side dish for many, but it’s also a little underwhelming with flavor and its bland color alongside being loaded with calories.
The new slaw on the block is broccoli slaw, which combines broccoli, cabbage and carrots for a great mix of not just colors but also nutrients. The additional broccoli slaw ingredients like slivered almonds and golden raisins add even more flavor and texture.
Just as essential to this broccoli slaw recipe is the Herbal Cider Vinegar dressing that delivers a tangy, tasty flavor to the whole dish.
As the name suggests, broccoli is the star ingredient, and it deserves the spotlight. Broccoli is an excellent source of phytochemicals and antioxidants. One cup of cooked broccoli delivers 276 percent Daily Value (DV) of your vitamin K, 168 percent DV of vitamin C, 48 percent DV of vitamin A and 42 percent DV of folate. Not bad!
Carrots, of course, are legendary for their vitamin A content. One cup of chopped carrots provides 428 percent DV of vitamin A.
And while cole slaw relies on green cabbage, this broccoli slaw uses the nutritionally superior red cabbage. R cabbage contains about 85 percent of the daily vitamin C our bodies need, while the green variety provides 47 percent. In fact, red cabbage has more vitamin C than oranges, believe it or not.
Scallions are often used as a garnish to throw in a bit of color to a dish along with flavor, and they’re low in calories and rich in nutrients such as vitamins K, C and A.
The broccoli slaw dressing uses Ancient Nutrition’s new apple cider vinegar tincture called Herbal Cider Vinegar. This first-of-its-kind formula combines apple cider vinegar with over 10 organic, regenerative superfood ingredients, most of which are grown on our own organic, regenerative farmland.
It also uses full-fat mayonnaise, and we recommend a coconut oil–based mayo.
Place a head of broccoli on a big cutting board and remove the florets from the larger stems and cut into smaller pieces. Save the stems for stock or discard. Alternatively, if the broccoli is very fresh, you can use the upper parts of the stem and cut into slivers like almonds.
Next, shred the carrots and cabbage, using a food processor or grater. Place the broccoli, carrots and cabbage into a large bowl.
Slice the scallions and add to the bowl, alongside the almonds, golden raisins and chopped parsley.
For the broccoli slaw dressing, get out a medium-sized bowl and add in mayonnaise, Dijon mustard, lemon juice, Herbal Cider Vinegar, sea salt and sesame oil. Whisk together until combined.
Add the dressing to the broccoli slaw and stir until evenly coated. Allow it to sit in the refrigerator for an hour to let the flavors marinate.
This broccoli slaw will keep for up to three days when stored in the refrigerator in an air-tight container.
For a shortcut, purchase a bag (around 12 ounces) of store-bought broccoli slaw and use in place of broccoli, carrots and cabbage.
Feel free to toss with optional additional almonds, raisins and scallions.
Want to make your broccoli slaw recipe vegan? Buy a vegan mayo such as Sir Kensington’s.
Can’t have nuts? Substitute pumpkin or sunflower seeds instead.
Again, make sure you allow the broccoli slaw to marinate for at least an hour in the fridge to optimize the flavor.
Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.
AuthorHolly Darnell, RD
You've had cole slaw; you may even have made cole slaw. It's fine but practically bland compared to this divine broccoli slaw, which teems with colorful, nutrient-rich ingredients and flavors. And the Herbal Cider Vinegar dressing makes it complete. This is a guaranteed hit for your crew!
3 heads broccoli, chopped into small florets with stems removed
1 cup shredded carrots
1 cup shredded cabbage
2 bunches scallions, thinly sliced
½ cup toasted slivered almonds
⅓ cup golden raisins
¼ cup fresh parsley leaves, coarsely chopped
¾ full-fat mayonnaise (choose a coconut oil version if possible)
2 tablespoons Dijon mustard
½ lemon, juiced
2 tablespoons Herbal Cider Vinegar
½ teaspoon sea salt
1 teaspoon toasted sesame oil
Remove the broccoli florets from the larger stems and cut into smaller pieces. Save the stems for stock or discard.
Place the broccoli into a large bowl and add carrots, cabbage, scallions, almonds, golden raisins and parsley.
In a separate bowl, add in mayonnaise, Dijon mustard, lemon juice, Herbal Cider Vinegar, sea salt and sesame oil. Whisk together until combined.
Add dressing to broccoli slaw and stir until evenly coated. Toss with additional almonds, raisins and scallions. Allow it to sit in the refrigerator for an hour to let the flavors marinate.
Broccoli slaw will keep for up to 3 days when stored in the refrigerator in an air-tight container.
Serving Size 1 serving (325g) Calories 317, Carbs 26.5 grams, Fiber 8.5 grams, Sugar 10 grams, Fat 22.5 grams, Saturated Fat 2.9 grams, Unsaturated Fat 17.9 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Protein 9 grams, Sodium 291 milligrams (26% DV)