Prep Time
15 minutes
Cooking Time
na
Yields
4-6 servings
Ingredients
• 4 large broccoli stalks, trimmed and peeled
• 1 large carrot, peeled
• 1 apple (a variety like Granny Smith or Fuji works well), cored and sliced thinly
• 1/4 red onion, thinly sliced
• 1/4 cup dried raisins
• 1/4 cup sunflower seeds or slivered almonds
For the Tangy Apple Cider Vinaigrette:
• 1/3 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey, maple syrup or date syrup
• Salt and pepper to taste
Directions
- Using a box grater, salad shooter or food processor, grate the broccoli stalks and carrot into a large mixing bowl. You’re looking for a texture similar to coleslaw.
- Add the thinly sliced apple, red onion, dried raisins, and sunflower seeds (or slivered almonds) to the bowl with the grated broccoli stalks and carrot. Toss to combine.
- Whisk together olive oil, apple cider vinegar, Dijon mustard, and sweetener in a small bowl until emulsified—season with salt and pepper to your liking.
- Pour the vinaigrette over the slaw mixture and toss thoroughly to ensure everything is evenly coated. Let the slaw sit for about 10 minutes to marinate and soften slightly.
- Adjust the seasoning if necessary, then serve the slaw as a fresh, tangy side dish that pairs wonderfully with grilled meats or as a standalone salad.
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