Broccoli and Bell Pepper Slaw
Broccoli and Bell Pepper Slaw
Ingredients
For the Slaw
- 4 cups broccoli florets, finely chopped or shredded
- 1 red bell pepper, cored, seeded, and thinly sliced
- 1 yellow bell pepper, cored, seeded, and thinly sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup carrots, shredded
- 1/4 cup sunflower seeds, toasted
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the vegetables for the slaw. Finely chop or shred the broccoli florets into small, bite-sized pieces. Thinly slice the red and yellow bell peppers and red onion. Shred the carrots. Place all prepared vegetables into a large mixing bowl.
⏱️ 15 min
- 2
In a separate medium bowl, whisk together all the dressing ingredients: mayonnaise, apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and black pepper. Whisk until the dressing is smooth and well combined.
⏱️ 3 min
- 3
Pour the prepared dressing over the chopped vegetables in the large mixing bowl. Toss gently but thoroughly to ensure all the vegetables are evenly coated with the dressing.
⏱️ 2 min
- 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the vegetables to slightly soften. This passive time is crucial for the best taste and texture.
⏱️ 30 min
- 5
Before serving, give the slaw another quick toss. Stir in the toasted sunflower seeds for added crunch and flavor. Serve chilled.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli and Bell Pepper Slaw
Ingredients
For the Slaw
- 4 cups broccoli florets, finely chopped or shredded
- 1 red bell pepper, cored, seeded, and thinly sliced
- 1 yellow bell pepper, cored, seeded, and thinly sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup carrots, shredded
- 1/4 cup sunflower seeds, toasted
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the vegetables for the slaw. Finely chop or shred the broccoli florets into small, bite-sized pieces. Thinly slice the red and yellow bell peppers and red onion. Shred the carrots. Place all prepared vegetables into a large mixing bowl.
⏱️ 15 min - 2
In a separate medium bowl, whisk together all the dressing ingredients: mayonnaise, apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and black pepper. Whisk until the dressing is smooth and well combined.
⏱️ 3 min - 3
Pour the prepared dressing over the chopped vegetables in the large mixing bowl. Toss gently but thoroughly to ensure all the vegetables are evenly coated with the dressing.
⏱️ 2 min - 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the vegetables to slightly soften. This passive time is crucial for the best taste and texture.
⏱️ 30 min - 5
Before serving, give the slaw another quick toss. Stir in the toasted sunflower seeds for added crunch and flavor. Serve chilled.
⏱️ 1 min