This broccoli salad is a delicious and healthy dish that is perfect for a potluck or picnic. The salad is easy to make and can be prepared ahead of time.
ingredient
- 3 cups broccoli florets, ½" pieces
- 2 cups broccoli stems, peeled, julienned
- 1 cup shredded carrots, ⅛" thick
- 1 cup sliced red cabbage, ⅛" thick
- ½ cup dried cranberries
- ¼ cup sunflower seeds
- ½ cup mayonnaise
- 2 tablespoons sour cream, or plain greek yogurt
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar
- 2 teaspoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper3 cups broccoli florets, ½" pieces
- 2 cups broccoli stems, peeled, julienned
- 1 cup shredded carrots, ⅛" thick
- 1 cup sliced red cabbage, ⅛" thick
- ½ cup dried cranberries
- ¼ cup sunflower seeds
- ½ cup mayonnaise
- 2 tablespoons sour cream, or plain greek yogurt
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar
- 2 teaspoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Directions
- Cut the Broccoli Stems – Separate the broccoli stem from the florets. Peel the tough outer skin of the stem. Slice into ⅛-inch thick pieces, then cut into strips, that resemble matchstick-sized pieces.
- Combine the Slaw – In a large bowl, add the broccoli stems, florets, carrots, cabbage, cranberries, and sunflower seeds.
- Make the Dressing – In a medium bowl, whisk together mayonnaise, sour cream, honey, apple cider vinegar, lemon juice, salt, and pepper.
- Dress the Salad – Drizzle half of the dressing over the salad, and toss to combine. Add more as desired or serve the rest on the side.
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