Pioneer Woman Broccoli Slaw

Pioneer Woman broccoli slaw is a cool, crunchy side salad with shredded broccoli, red cabbage and sweet raisins that comes together in 1 hour 5 minutes. It's an easy summer cookout side dish for Fourth of July, potlucks, picnics or Sunday dinner, and it's make-ahead friendly.

Let the slaw chill in the fridge for a full hour, because the dressing needs that time to soak into the crunchy broccoli stalks. Serve it right away and the flavors stay separate, so it tastes like raw vegetables with a bowl of mayo.

Pre-shredded broccoli slaw mix gives you all the crunch of the stalks without any grating, which is what sets this apart from a plain coleslaw. The raisins and salted sunflower kernels add sweet and salty bites, so every forkful has a little of both.

Pioneer Woman Broccoli Slaw

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking timeminutes

Calories

320

kcal

Crisp shredded broccoli, carrots and cabbage turn creamy and tangy as they soak in a honey-cider dressing. Roasted sunflower kernels on top bring back a fresh crunch right before serving.

Ingredients

• 1 c. mayonnaise
  

• 3 tbsp. apple cider vinegar
  

• 2 tbsp. honey
  

• 1/2 tsp. kosher salt
  

• 1/2 tsp. ground black pepper
  

• 12 oz. broccoli slaw mix
  

• 1 c. small broccoli florets (from 1 crown)
  

• 1 c. matchstick carrots
  

• 1 c. shredded red cabbage
  

• 1 c. sliced green onions
  

• 1 c. raisins
  

• 1/2 c. roasted salted sunflower kernels, plus more for serving
  

Directions

• Make the dressing: Whisk 1 cup mayonnaise, 3 tablespoons apple cider vinegar, 2 tablespoons honey, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper in a large bowl. Keep whisking until the dressing is smooth, so there are no streaks of honey left.
• Add the vegetables: Add 12 ounces broccoli slaw mix, 1 cup broccoli florets, 1 cup matchstick carrots, 1 cup red cabbage, 1 cup green onions, 1 cup raisins and 1/2 cup sunflower kernels. Stir until everything is coated, since the dressing needs to reach every shred.
• Chill the slaw: Cover the bowl and refrigerate for 1 hour or overnight. While it rests, the florets soak up the dressing and the flavors meld together.
• Top and serve: Sprinkle a few more sunflower kernels over the top just before serving, if you like. That way they stay crunchy instead of softening in the dressing.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, OXO 4-sided box grater, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I lighten the dressing?

Swap half of the mayonnaise for plain Greek yogurt, which keeps the dressing creamy with less fat. It adds a little extra tang, so you may want a bit more honey to balance it.

Can I use something other than raisins?

Dried cranberries are an easy swap and give you the same chewy sweetness with a slightly tarter bite. Chopped dried apricots would also work, as long as you cut them small.

Can I make this the day before a party?

Yes, it's actually better that way, because the slaw gets more flavorful as it sits overnight. Keep the extra sunflower kernels separate and sprinkle them on right before serving so they stay crisp.

What if I can't find broccoli slaw mix?

Grate 2 to 3 broccoli stalks on the wide holes of a box grater or in a food processor, which should give you about 2 1/2 cups. Peel off any tough outer skin first so the shreds stay tender.

Why is my slaw watery?

Vegetables release water as they sit in a salty dressing, so a little liquid in the bowl is normal. Give the slaw a good stir before serving, and drain off extra liquid if it collects after a night in the fridge.