Featured Recipe
Crunchy Broccoli Slaw Remix
By Kate
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A crunchy slaw using shredded broccoli and shredded cabbage. Tossed with a creamy walnut and maple dressing swapped in for honey mustard raisins. Pepitas swapped with toasted sunflower seeds. Kosher salt for seasoning. Dressed, rested till flavors meld and textures soften slightly yet stay crisp. Tossed twice to wake. Bright, nutty crunch and subtle sweetness. Practical substitutions for nuts and seeds. Timing based on feel, not clock. Textural contrast key. No cooking required. A raw veggie salad with deep layered flavor. Keeps well chilled, but best fresh. Refreshes palate, fills belly with fiber and good fats.
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Prep:
15 min
Cook:
0 min
Total:
15 min
Serves:
6 servings
salad
vegan
healthy
Introduction
Raw, crunchy, sometimes underestimated. Broccoli slaw needs more attention. Major textural character here. You want bite and body, not limp mush. The trick: balance fat with acid, sweetness with salt, and addition of nuts and seeds arouses interest. Creamy, nutty, slightly sweet dressing sticks to crisp veggies - that tension makes all difference. No cooking, just seasoning and wait for flavors to marry. Many ditch resting and lose depth and texture contrast. A little patience revolutionizes results. Substitutions are key in busy kitchens. Can’t get broccoli slaw? Use cauliflower and kale shredded right fine. No pepitas? Toasted almonds stand tall. Nuts driving creaminess? Pecans or even almond butter if time crunched. Crunch plus cream creates contrast that wakes up taste buds. Textural play here is essential. Toss just right or dressing pools and sogginess ensues. Toss again before serving to reactivate texture and balance. This is precision, not guesswork.
Ingredients
About the ingredients
Shredded broccoli slaw mix is generally broccoli stems cut matchstick thin with some shredded carrots and cabbage. If unavailable, shred broccoli stems or cauliflower stems finely yourself. The dressing components replace honey mustard raisins to cut down on overt sweetness and to bring in nutty fat, maple syrup softens acidity without sticky fallouts. Walnuts bring earthy notes; toasted walnuts add sharp flavor layer, differing from sweet raisin chewiness. Toast seeds in a dry pan till aroma peaks, not burned, for crisp texture. Pepitas can be replaced with sunflower seeds or sliced almonds for different nutty undertones. Kosher salt best used for clean seasoning; regular table salt can be used but use less as it’s denser. Mayonnaise provides body and gloss; mix with apple cider vinegar for tang. Greek yogurt or vegan mayo works but shifts final texture, so blend well to avoid lumps. Dressing is intentional—too thin or thick ruins coating. Aim for consistency that clings but doesn’t pool.
Method
Technique Tips
Start by toasting seeds dry in pan over medium heat. This unlocks oils increasing crunch, flavor. Watch carefully, seeds turn burnt fast if neglected. Once golden, immediately remove to cool. Combine slaw with seeds then build creamy dressing separately; nuts finely chopped or blitzed give texture and bite rather than paste. Mix the sweetener, acid, and fat rigorously till creamy; taste constantly. Add kosher salt last to keep flavor balanced. Toss dressing with slaw so coating is even; under tossing leaves raw pockets, overseasoned turns mushy. Cover and let sit on counter to allow dressing to soak slightly and soften fibrous veggies without limpness. Watch condensation inside bowl - that signals moisture exchange ongoing. Before serving, toss again briskly to fluff slaw and redistribute dressing, restore crispy lift lost from resting. Serve immediately. Refrigerate leftovers covered, but expect some sogginess after a day. Remixed or re-tossing helps revive texture. Precision, patience, and proper mixing win the day here. Avoid skipping rest or tossing too little. Tossing after rest wakes flavors and brings crunch back. Perfect for easy make-ahead side or packed lunch.
Chef's Notes
- 💡 Toast sunflower seeds in a hot dry pan. Watch them closely. A minute too long means burnt. Cool before adding to slaw. Enhances crunch.
- 💡 Use yogurt instead of mayo for lighter dressing. Adds tang. Blend well to avoid lumps. Textural contrast is crucial. Don't skip this.
- 💡 Mix broccoli slaw with shredded cauliflower for fun. Offers depth. Kale’s good too, if you want more green. Adjust proportions as needed.
- 💡 If nuts are a no-go, swap for seeds. Toasted almonds bring different flavors. Always cool them off before mixing. Crunchy makes a difference.
- 💡 Let slaw sit for 12-17 minutes. Resting is key. Watch for condensation inside bowl. Signals flavors mingling. Check slaw texture - crisp but soft.
Kitchen Wisdom
How to store leftovers?
Keep covered in fridge for 2 days. Expect sogginess after one. Re-toss before serving.
Can I use other nuts?
Pecans or almonds work well. Toast them for flavor. Adjust amounts for taste. Experiment.
What if I don't have broccoli slaw?
Use shredded cauliflower and kale. Don't let lack of ingredients stop you.
Dressing too thick or thin?
Adjust dressing consistency. If too thick, add a bit of vinegar. Thin with water, mix well for coating.
