Broccoli Slaw – a delicious recipe with broccoli, salt, green cabbage, red cabbage, yellow bell pepper, dill. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Trim 1/2 inch from bottom of broccoli stem. Cut broccoli lengthwise into 4 pieces.
2
Bring salt and 2 qt. water to a boil in a Dutch oven over high heat. Add broccoli, and cook 2 minutes or just until broccoli turns bright green. (Do not overcook.) Drain broccoli, and plunge into ice water to stop the cooking process. Let stand 1 to 2 minutes. Drain broccoli, and pat dry between paper towels. Chop broccoli florets and stems.
3
Combine broccoli, green cabbage, and next 6 ingredients in a large bowl. Add 1 cup Mayo-Sour Cream Dressing, and toss to coat. Cover and chill 8 to 24 hours. Add additional dressing, if desired.
4
Make-Ahead Tip: Make this easy and delicious winter salad 8 to 24 hours ahead to allow the flavors to meld.
53
kcal
Calories
11
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound fresh broccoli, 2 teaspoons salt, 2 cups chopped green cabbage, 2 cups finely shredded red cabbage, and more.
Yes, Broccoli Slaw falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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