Best EASY Broccoli Slaw Recipe (2024)

FAQs

What is broccoli slaw dressing made of? ›

Creamy dressing: Our broccoli slaw dressing makes this slaw so delicious. I keep it simple with mayonnaise, apple cider vinegar, and Dijon mustard. I also add a splash of toasted sesame oil, which adds a toasty, almost crave-worthy flavor to my broccoli slaw.

Is Broccoli Slaw Healthier Than Cabbage Slaw? Broccoli slaw is packed with many antioxidants and other nutrients that cabbage does not offer.

The next time you cut into a head of fresh broccoli, don't toss the stems—use them to make this crunchy broccoli slaw. Broccoli stems are not only edible, they're healthy too—they offer essential nutrients, like fiber and vitamin C, just like the rest of the head.

Cut the head of the broccoli into bite-sized pieces. Shred the broccoli stalk in a food processor using the grater disk (the attachment with the holes, not the blade). If your food processor has two grater sizes, choose the larger holes.

We also kick-start chemical processes when we cut broccoli, cauliflower and cabbage. The enzymes released when we slice these veggies start a reaction that produces compounds that contain sulfur. These sulfur compounds create the pungent, burning sensation you get when you eat some cabbages.

Home-made broccoli slaw can also last up to 3-4 days in the refrigerator. If you decided to freeze it, broccoli slaw can last for 12 months but it might get really soggy when defrosted.

Yes. Coleslaw can absolutely be part of a healthy eating plan as long as you choose your dressing carefully.

Can you freeze a bag of broccoli slaw? Yes, you can freeze broccoli slaw mix, but we'd recommend freezing it before you add any dressing. And go ahead and protect the broccoli slaw by storing it in a freezer bag before it goes into the deep freeze. The slaw will last in the fridge up to 6 months.

A: You definitely can, and should! Broccoli stems are full of fibre and nutrients. I usually take off the outer 'rind' as this can be a bit stringy, then slice the stalk thinly and add it to my dishes just like that. Broccoli stalk is great in stir-fries, curries, pasta – wherever you use the rest of your broccoli.

Don't throw out that stem from the broccoli! Yes, the stem seems tough, but that's just because you haven't peeled it! Try peeling broccoli stems and discover a crisp, mild, crunchy treat. Look for broccoli heads with fresh-cut stems.

Do you wash or cut broccoli first? ›

Rinse Broccoli Under Running Water

Edwards says the best way to clean broccoli is to run it under cold water after the stem has been trimmed and the head has been cut into florets. This can be done easily by placing florets into a colander.

To boil, place in a pan of boiling water and cook the florets for 6-8 minutes. To steam, place in a steamer over boiling water and cook for 6-8 minutes. Broccoli to be stir-fried should be separated into bite-sized florets, heat 1 tbsp of oil in a frying pan and add the florets, cook for 4-5 minutes or until tender.

Prepare a head of broccoli by washing it and separating it into bite-sized florets. Eat them plain, or dip them in your favorite vegetable dip or salad dressing. You could try making a homemade ranch dressing to dip the broccoli in for a tasty snack.

Broccoli slaw salad contains 221 calories per 186 g serving. This serving contains 15 g of fat, 4 g of protein and 20 g of carbohydrate. The latter is 12 g sugar and 3.7 g of dietary fiber, the rest is complex carbohydrate. Broccoli slaw salad contains 2.4 g of saturated fat and 17 mg of cholesterol per serving.

Soybean Oil, Water, Sugar, White Vinegar, Frozen Yolk (Egg), Modified Corn Starch, Salt, Cider Vinegar, Mustard Flour, Xanthan Gum, Sodium Benzoate, Sodium Citrate, Dehydrated Onion, Calcium Disodium Edta, Oleoresin Turmeric, Oleoresin Paprika.

Most people refer to sliced or shredded raw cabbage coated with mayo- or vinegar-based dressing as coleslaw (or just slaw).