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.
2tablespoons(30ml)sour cream, or plain greek yogurt
1tablespoon(15ml)honey
2teaspoons(10ml)apple cider vinegar
2teaspoons(10ml)lemon juice
½teaspoon(4g)kosher salt
¼teaspoonblack pepper
Instructions
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.
Notes
Recipe Yield: About 6 cups
Dressing Yield: About 1 cup
Serving Size: 1 cup
Using Store-Bought Broccoli Slaw: Purchase 2 cups to replace the broccoli stems. Use 5 cups if replacing the stems and florets.
Make It Vegan: Use vegan mayonnaise, sour cream, and maple syrup.
Make Ahead: Store the undressed salad and dressing in separate airtight containers for up to 3 days.
Storing: Refrigerate in an airtight container for up to 3 days.