Broccoli Coleslaw with Classic Dressing
A delicious twist on coleslaw with a little more veggies. Crunchy, fresh and great summer side.
Servings: 4 cups
Ingredients
- 3 cups green cabbage chopped small
- 1 ½ cups carrots sliced very thin or shredded
- 2 cups broccoli florets finely chopped
- ½ teaspoon celery seed optional but delicious
Coleslaw Dressing
- ½ cup mayonnaise
- 1 ½ tbs apple cider vinegar
- 2 teaspoon sugar
- salt to taste
Instructions
- Prep Veggies: In a large bowl, combine the chopped cabbage, carrots and broccoli. Toss to mix it up.
- In a separate bowl, make dressing: whisk together the dressing ingredients (mayo, apple cider vinegar & sugar). Whisk until very well combined. Pour the dressing over all of the veggies and toss until the vegetables are all evenly coated. Sprinkle with a big pinch of salt, toss and add more to taste.
- Cover the bowl with plastic wrap or put in airtight container in refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Notes
- Let the coleslaw sit: we have all been in a place where we want to skip the waiting steps. You CAN skip it, but the taste of the coleslaw is significantly different (and better) after sitting 30 minutes or up to overnight.
- Coleslaw will be good up to 5 days in the refrigerator covered tightly.
- Substitutions: you can add more carrots or a combination of red and green cabbage. I love adding green onion and even parsley or an herb to freshen it up. You can also experiment with adding your own veggie favorites (thinly shaved or sliced asparagus could work for spring!)
Nutrition
Calories: 249kcal | Carbohydrates: 13g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 236mg | Potassium: 400mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8372IU | Vitamin C: 63mg | Calcium: 65mg | Iron: 1mg