Broccoli Slaw with Poppyseed Dressing

close up of salad with broccoli, carrots, red onion, cranberries, and pecans

Broccoli Slaw with Poppyseed Dressing

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.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

Salad Ingredients

12 ounces broccoli stalk and tiny florets (see note below) about 6 cups
2 large carrots, grated or sliced very thinly into 2" matchsticks, about 2 cups
½ small red onion, sliced as thinly as possible and chopped, about ¼ cup
¾ cup sweet dried cranberries
½ cup chopped pecans

Dressing Ingredients

½ cup mayonnaise
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon poppy 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.

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