With crisp fresh broccoli and carrots, the bite of red onion, the crunch of pecans, and the sweet chewy fun of dried cranberries, this broccoli slaw salad is a terrific side dish for almost any meal.
12ouncesbroccoli stalk and tiny florets (see note below)about 6 cups
2large carrots, grated or sliced very thinly into 2" matchsticks,about 2 cups
½small red onion, sliced as thinly as possible and chopped,about ¼ cup
¾cupsweet dried cranberries
½cupchopped pecans
Dressing Ingredients
½cupmayonnaise
2tablespoonswhite wine vinegar
2teaspoonsDijon mustard
1tablespoonsugar
1teaspoonkosher salt
1teaspoonpoppy seeds
Instructions
Combine the mayonnaise, vinegar, sugar, salt, and poppy seeds 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.