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Gastronomy

Crunchy Broccoli Slaw

Anew by WECARE.DIGITAL

Broccoli stems are the point of this slaw, not a leftover to hide. Julienned finely, they have a firm, fresh crunch that stands up well to grated carrot and shredded red cabbage.

The dressing is creamy but acidic, using mayonnaise and apple cider vinegar to soften the raw vegetables without making them limp. Raisins are optional and add a restrained sweet contrast.

A short rest in the refrigerator is useful here. Thirty minutes gives the dressing time to season the vegetables while preserving the crisp structure that makes the slaw work.

Ingredients

  • 2 cups broccoli stems, julienned, tough parts removed
  • 1 cup carrots, grated
  • 1 cup red cabbage, finely shredded
  • 1/4 cup raisins, optional
  • 1/2 cup vegan mayonnaise
  • 4 tablespoons apple cider vinegar
  • 1/2 teaspoon salt

Method

Combine the broccoli stems, carrots, cabbage and raisins in a medium bowl. Mix the mayonnaise, cider vinegar and salt until smooth, then fold through the vegetables. Cover and refrigerate for about 30 minutes before serving.

BroccoliSlawSalads