Broccoli Cranberry Slaw Recipe

Broccoli florets: These are the main veggie in the slaw, giving it a crunchy and fresh base.

Dried cranberries: Sweet and chewy, they add a burst of flavor and a pop of color.

Shredded carrots: They bring a little sweetness and extra crunch.

Red onion: Thinly sliced for a mild, sharp taste that balances the sweetness.

Mayonnaise: This makes the dressing creamy and smooth.

Apple cider vinegar: Adds a tangy kick that brightens the whole dish.

Honey: A natural sweetener that helps balance the vinegar.

Salt: Enhances all the flavors.

Black pepper: Adds a little gentle heat and depth.

One handy trick in this Broccoli Cranberry Slaw Recipe is how to whisk the dressing ingredients together without making a mess. When you mix mayonnaise, apple cider vinegar, honey, salt, and black pepper, it’s easy for the liquid to splash out of the bowl if you’re not careful. Here’s a simple way to keep things neat:

1. Use a bowl that’s big enough so the ingredients have room to move around without spilling.
2. Hold the bowl steady with one hand and whisk with the other.
3. Start whisking slowly in small circles to combine the thicker mayonnaise with the other ingredients.
4. Once it starts to come together, you can whisk a little faster, but keep the whisk close to the bottom of the bowl.
5. If you want, tilt the bowl slightly toward you to help the ingredients mix better without splashing.

Doing this makes the dressing smooth and creamy, which helps it coat the broccoli and other veggies evenly. When the dressing is well mixed, every bite of the slaw tastes just right—sweet, tangy, and a little salty all at once.

I remember the first time I made a slaw dressing, I whisked too fast and ended up with honey splattered all over the counter! Now, I always start slow and use a big bowl. Also, if you don’t have a whisk, a fork works just fine for mixing the dressing. It might take a little longer, but it still gets the job done without the mess.

Taking a little extra time to whisk carefully means less cleanup and a tastier Broccoli Cranberry Slaw to enjoy.

• Broccoli florets - Substitute with cauliflower florets: Cauliflower provides a similar texture and crunch, making it a great alternative to broccoli.

• Dried cranberries - Substitute with raisins: Raisins offer a similar sweetness and chewy texture, making them a suitable replacement for dried cranberries.

• Shredded carrots - Substitute with shredded cabbage: Shredded cabbage adds a similar crunch and can absorb the dressing well, just like shredded carrots.

• Thinly sliced red onion - Substitute with thinly sliced green onions: Green onions provide a milder onion flavor, which can be a good alternative for those who find red onions too strong.

• Mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

• Apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in place of apple cider vinegar.

• Honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used as a direct substitute for honey.

• Salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, making it a versatile substitute for salt.

• Black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile, making it a good alternative to black pepper.

• To keep your broccoli cranberry slaw fresh and crisp, store it in an airtight container. This will help maintain the crunchiness of the broccoli and the sweetness of the cranberries.

• Place the container in the refrigerator. The slaw should stay fresh for up to 3 days. The mayonnaise dressing will keep the vegetables from drying out, but it's best to consume it within this time frame for optimal flavor and texture.

• If you want to prepare the slaw ahead of time, consider storing the dressing separately. Combine the broccoli, carrots, cranberries, and red onion in one container, and the mayonnaise mixture in another. Mix them together just before serving to keep everything fresh and crunchy.

• Freezing broccoli cranberry slaw is not recommended. The mayonnaise dressing can separate and become watery when thawed, and the vegetables may lose their crispness. If you must freeze it, do so without the dressing and add it after thawing.

• To freeze the vegetables mixture, place the broccoli, carrots, cranberries, and red onion in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. Label the container with the date and contents.

• When ready to use, thaw the vegetables mixture in the refrigerator overnight. Prepare the dressing fresh and mix it with the thawed vegetables just before serving.

• Always check the slaw for any signs of spoilage before consuming. If it has an off smell, unusual texture, or discoloration, it's best to discard it.

• For a quick and easy method, place the broccoli cranberry slaw in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.

• If you prefer a more even and gentle reheating, use a stovetop method. Add the slaw to a non-stick skillet over low heat. Stir occasionally and heat for about 3-5 minutes until it reaches your desired temperature. This method helps maintain the crunchiness of the broccoli and carrots.

• For those who enjoy a slightly warm but still crisp texture, try reheating the slaw in an oven. Preheat your oven to 300°F (150°C). Spread the slaw evenly on a baking sheet lined with parchment paper. Cover with aluminum foil and heat for about 10 minutes. This method helps to keep the dried cranberries from becoming too chewy.

• If you have an air fryer, it can also be a great tool for reheating. Place the slaw in the air fryer basket and set it to 300°F (150°C). Heat for 3-4 minutes, shaking the basket halfway through to ensure even warming. This method can help retain the crispiness of the vegetables.

• For a more gourmet touch, consider using a double boiler. Place the slaw in the top part of the double boiler and heat over simmering water. Stir occasionally and heat for about 5-7 minutes. This gentle method helps preserve the flavors and textures of the broccoli cranberry slaw.

• Large mixing bowl: A spacious bowl to combine the broccoli, cranberries, carrots, and red onion.

• Medium mixing bowl: A separate bowl to whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper.

• Whisk: A tool to thoroughly mix the dressing ingredients until smooth.

• Measuring cups: Essential for accurately measuring the broccoli, cranberries, carrots, and mayonnaise.

• Measuring spoons: Necessary for measuring the apple cider vinegar, honey, salt, and black pepper.

• Chef's knife: Used to chop the broccoli florets and thinly slice the red onion.

• Cutting board: A surface to safely chop the broccoli and slice the red onion.

• Vegetable peeler: Useful for shredding the carrots if they are not pre-shredded.

• Spatula or large spoon: To toss the broccoli mixture with the dressing evenly.

• Refrigerator: To chill the slaw for at least 30 minutes before serving.

Pre-chop ingredients: Buy pre-chopped broccoli florets and shredded carrots to save time on prep work.

Use a food processor: Quickly slice the red onion using a food processor instead of doing it by hand.

Make the dressing ahead: Whisk together the mayonnaise, apple cider vinegar, and honey ahead of time and store it in the fridge.

Combine and chill: Mix the broccoli mixture and dressing the night before and let it chill overnight for enhanced flavor.