This broccoli slaw is filled with crunchy ribbons of broccoli and carrots, paper-thin onions, sweet chewy cranberries, and pecans in a sweet and tangy dressing.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Side Dish
Cuisine: American
Servings: 8servings
Calories: 154kcal
Ingredients
Salad Ingredients
12ouncesbroccoli stalk and tiny floretssee note below, about 6 cups
2large carrots grated or sliced very thinly into 2" matchsticks, about 2 cups
½small red onionsliced as thinly as possible and chopped, about ¼ cup
¾cupsweet dried cranberries
½cupchopped pecans
Dressing Ingredients
¼cupmayonnaise
1tablespoonfresh lemon juice
2teaspoonssugar
½teaspoonkosher salt
Instructions
Combine the mayonnaise, lemon juice, sugar, and salt in a large mixing bowl. Whisk to combine.
Add the broccoli, carrots, onion, cranberries, and pecans to the bowl with the dressing. Stir well to coat.
Refrigerate at least one hour before serving to allow the flavors to meld. This can be made up to two days in advance. Stir again before serving.
Notes
Grate the broccoli stalk or slice very thinly into 2-3" matchsticks. You'll need a total of about 6 cups worth of broccoli matchsticks and tiny florets. I like to use as much of the broccoli stalk as possible and fill out the remaining amount with small broccoli florets.Every so often, I find bags of grated broccoli slaw mix in the grocery store. If they're available, buy them and make this a lightning fast salad. Otherwise, look for the longest broccoli stalks in the grocery store. You'll need about 2 large stalks worth of grated broccoli for this salad.