My family loves broccoli slaw! This is one of those recipes that I’m always asked to make. And, I really don’t mind at all! I came up with this idea after visiting with some family. My cousin brought a broccoli slaw made at a local deli and it was fantastic! So, I took my regular coleslaw recipe and swapped out the cabbage for broccoli and….viola! Broccoli slaw!
I love this recipe for two reasons…1.) it’s an easy way for me to get my son to eat more raw veggies (and broccoli to boot!) and 2.) this recipe uses the stems of the broccoli…a part that we don’t normally eat.
Compliments of It’s a Keeper
6 cups shredded broccoli (use the entire stalk, including stem)
2 cups shredded carrots
1/4 cup finely sliced sweet onion
2 tsp lemon juice
1/2 cup cider vinegar
1/4 cup plus 1 tablespoon sugar
1 1/2 teaspoons salt
1 tsp black pepper
1 cup mayonnaise
1/4 cup sour cream
1 Tbsp coarse-grained mustard
3 Tbsp prepared Horseradish
In a large bowl, combine the lemon juice, vinegar, sugar, salt, pepper, mayonnaise, sour cream, mustard, and horseradish. Add broccoli, carrots, and onion. Mix well. Refrigerate for 1 hour.
Is It a Keeper?
This recipe always gets rave reviews! And, it’s so easy to make when you enlist the help of your food processor. I use the grating disc to quickly grate the broccoli, carrots, and onions. Seriously, it takes me more time to clean everything up than it does to grate the veggies. Seriously! Or, if you’re really short on time, you can always buy the bagged broccoli slaw mix.
I look for the broccoli with the longest stems when I’m making this recipe. I trim off the very ends of the stalks and clean off any leaves. The rest gets a whirl in the ole Cuisinart!
This is a great twist on the classic coleslaw. I hope you enjoy it as much as we do!
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