Broccoli Coleslaw Recipes

EASY BROCCOLI SLAW SALAD

Steps:

• Whisk olive oil, vinegar, sugar, and ramen noodle seasoning packets together in a bowl.
• Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a bowl; fold in dressing. Refrigerate at least 2 hours. Stir again before serving.

BROCCOLI SLAW

Steps:

• In a small bowl, whisk together mayonnaise, olive oil, lemon juice and mustard. Season with salt and pepper.
• In another bowl, combine broccoli, celery and apple. Pour over dressing and toss to combine. Season with salt and pepper. Serve.

COLD BROCCOLI SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing; mix lightly.
• Refrigerate 30 min. Mix lightly just before serving.

BROCCOLI COLESLAW

Steps:

• In a small bowl combine oil, vinegar, sugar and the seasoning packet from the ramen noodles. Mix well and refrigerate at least one hour before serving, or overnight.
• In a large bowl combine broccoli, carrots, green onions and sunflower seeds. Crush ramen noodles and stir in. Pour dressing over salad about 10 minutes before serving.

BROCCOLI COLESLAW

Steps:

• In a large bowl, combine coleslaw mix and onions. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Drizzle over coleslaw; toss to coat.

BROCCOLI COLESLAW

Steps:

• -CombineBrocolli slaw, onion, raisins, and sunflower seeds.
• -Ina separate bowl mix mayo, vinegar, sugar, and pepper to taste.
• -Blenddressing into slaw mix, cover and refrigerate overnight or a few hours.
• -Rightbefore serving mix in bacon.

BROCCOLI COLESLAW

Steps:

• With cutting board and sharp knife, Chop up the red and green cabbage. Slice up the carrots, cucumber, broccoli into thin strips. Place in a bowl.
• In a small bowl, whisk up the mayo, vinegar, sugar and italian dressing to taste. Add mixture to the veggies, blend well.
• Chill for 3 hours.

INCREDIBLE BROCCOLI SLAW RECIPE (5 MINUTES OR LESS)

Steps:

• In a medium mixing bowl, whisk together the dressing ingredients. I like to do this in the bowl I plan to serve this in.
• Add the broccoli slaw mix and gently toss it all together. Be patient and give it a minute if the dressing doesn't look like enough (it is!)-the broccoli will start to release some water and it will all come together into a creamy slaw after a minute or so. Refrigerate until it's time to serve.
• This slaw is best the day you make it, but it keeps well in the refrigerator (covered), up to 3 days. Cabbage-based slaw keeps in the refrigerator for about two days.

CREAMY BROCCOLI SLAW

Steps:

• Cut granny smith apple in half and remove seeds. Cut into fine julienne slices and toss with lemon juice.
• Mix all dressing ingredients and set aside.
• Combine all ingredients in a large bowl. Add dressing and toss to combine.
• Refrigerate at least 1 hour before serving.

BROCCOLI SLAW

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.