Best 9 Minted Broccoli Slaw Recipes

INCREDIBLE BROCCOLI SLAW RECIPE (5 MINUTES OR LESS)

Steps:

• In a medium mixing bowl, whisk together the dressing ingredients. I like to do this in the bowl I plan to serve this in.
• Add the broccoli slaw mix and gently toss it all together. Be patient and give it a minute if the dressing doesn't look like enough (it is!)-the broccoli will start to release some water and it will all come together into a creamy slaw after a minute or so. Refrigerate until it's time to serve.
• This slaw is best the day you make it, but it keeps well in the refrigerator (covered), up to 3 days. Cabbage-based slaw keeps in the refrigerator for about two days.

BROCCOLI SLAW

Steps:

• Place the currants in a medium bowl and cover with boiling water. Let sit until soft and plump, about 5 minutes. Drain and set aside.
• Meanwhile, mix the vinegar, honey, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drizzle in the olive oil, whisking constantly, until emulsified.
• Shred the broccoli florets and stems and red cabbage using the shredding disc of a food processor (see Cook's Note). Add to the bowl with the dressing and fold in the currants, almonds, onions, cilantro, parsley, 3/4 teaspoon salt and a few grinds of black pepper. Transfer to a serving bowl and garnish with more cilantro and parsley leaves, if desired.

BROCCOLI STEM AND RED PEPPER SLAW

Steps:

• Place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 to 30 minutes. Squeeze out excess water.
• In a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together. In a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed or sunflower oil. Toss with the shredded vegetable mixture. Serve or refrigerate until ready to serve. Sprinkle each serving with black sesame seeds.

BROCCOLI SLAW WITH SPICY DRESSING

Steps:

• Place broccoli coleslaw mix in a bowl.
• Mix mayonnaise, lime juice, white sugar, brown sugar, chili powder, cumin, and cayenne pepper together in a separate bowl. Pour over the broccoli slaw.

MEDITERRANEAN BROCCOLI SLAW

Steps:

• In a salad bowl, combine the coleslaw mix, cheese and olives. Add vinaigrette; toss to coat. Chill until serving.

DONNA LEIGH'S CREAMY BROCCOLI SLAW

Steps:

• Mix mayonnaise, vinegar, sugar, celery seed, and ramen noodle seasoning packet in a bowl; chill in refrigerator.
• Heat olive oil and sesame oil in a skillet over medium heat; cook and stir ramen noodles and almonds until toasted, stirring frequently, 3 to 5 minutes. Remove from heat and cool.
• Combine ramen noodles, almonds, broccoli coleslaw mix, onion, sunflower seeds, and dressing in a bowl; stir to coat.

BROCCOLI SLAW WITH LEMON DRESSING

Steps:

• In a large bowl, mix the first 8 ingredients. Add coleslaw mix and apples; toss to coat. Refrigerate, covered, until serving.

EASTERN BROCCOLI SLAW

Steps:

• Make the dressing: In a stand blender or with an immersion blender, combine and purée the tamari, sesame oil, ginger, scallion, red pepper flakes and lemon juice.
• Make the slaw: In a mixing bowl, combine the shredded broccoli stems, carrots, scallions and sesame seeds. Add just enough of the dressing, about 1/4 cup, to coat the vegetables. Mix well. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining dressing.
• To serve, add more dressing to taste, if desired, and garnish with cilantro, sesame seeds or scallions. Serve chilled or at room temperature. Remaining dressing may be used to dress snap peas, roasted beets, beans or radishes, or used as a marinade for tofu, chicken or seafood.

BROCCOLI SLAW WITH MISO-GINGER DRESSING

Steps:

• Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate broccoli stems and carrots into a large bowl.
• Whisk miso paste, orange zest, orange juice, ginger, rice vinegar, and sesame oil in another large bowl until smooth. Add broccoli stems, broccoli heads, and carrot and toss to combine. Cover and chill until ready to serve. Toss with cilantro, mint, basil, and scallions, transfer to a serving dish, and top with coconut.
• Do Ahead
• Slaw can be made and chilled for up to 8 hours.