Broccoli Slaw
Submitted by tam65668
Crunchy broccoli slaw with grated apple, pine nuts, and a tangy buttermilk Dijon dressing. No cooking required. A fresh, low-calorie side in 20 minutes.
YIELD
6 servingsPREP
15 minCOOK
0 minREADY
20 minColeslaw’s cooler, crunchier cousin has arrived.
Packaged broccoli slaw mix (shredded broccoli stems, carrots, and red cabbage) gets tossed in a tangy dressing of nonfat sour cream, buttermilk, Dijon mustard, and apple cider vinegar.
Grated apple adds natural sweetness and toasted pine nuts bring a buttery crunch that makes this feel like more than just a salad.
No cooking, no fuss, done in 20 minutes.
Kitchen Tips
- Can’t find broccoli slaw mix? Shred broccoli stems, carrots, and red cabbage yourself, or just use regular shredded cabbage
- Toast the pine nuts in a dry skillet over medium heat. Watch them closely because they go from golden to burnt fast
- Toss the dressing just before serving to keep the slaw crunchy
- Try a tart apple like Granny Smith for the best contrast with the creamy dressing
Ingredients
Directions
Broccoli slaw mix, which consists of shredded broccoli stems, carrots, and red cabbage, is available packaged in many supermarkets.
If you can’t find it, make your own or simply substitute shredded cabbage for a more traditional slaw.
In a large bowl, whisk together sour cream, buttermilk, mustard, vinegar, garlic, salt and pepper.
Add broccoli slaw mix and apple.
Toss until coated.
Sprinkle with pine nuts.
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