Eosinophilic Esophagitis Friendly Classic Broccoli Slaw
Total time50 min
Prep time20 min
Cook time0 min
5.0(27)
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Learn more →Ingredients
6 servings
For the slaw
- 1 lb broccoli crowns (about 2 medium heads), stems and florets separated
- 2 medium carrots, peeled and shredded
- 1 cup red cabbage, thinly shredded
- ⅓ cup red onion, finely diced
- ⅓ cup roasted sunflower seeds
- ⅓ cup dried cranberries
For the dressing
- ½ cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Trim the broccoli florets into small, bite-sized pieces and place them in a large mixing bowl. Using a box grater or the shredding disc of a food processor, shred the broccoli stems into thin strips and add them to the bowl along with the shredded carrots and red cabbage.
- 2
Add the diced red onion, sunflower seeds, and dried cranberries to the bowl and toss everything together until evenly combined.
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