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Broccoli Honeycrisp Slaw: Crisp, Creamy & Refreshing

Broccoli Honeycrisp Slaw

A crisp, creamy broccoli slaw with Honeycrisp apple, dried cranberries, roasted sunflower seeds, and a sweet-tangy honey-Dijon dressing. Chill it briefly before serving for the best texture and flavor.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Slaw
  • 1 pound Broccoli, about 2 large heads
  • 1 large Large Honeycrisp apple
  • 1/2 cup Shredded carrot
  • 1/4 cup Thinly sliced red onion
  • 1/3 cup Dried cranberries
  • 1/3 cup Roasted sunflower seeds
Creamy Dressing
  • 1/2 cup Mayonnaise
  • 1/4 cup Plain Greek yogurt or sour cream
  • 2 tablespoons Apple-cider vinegar
  • 1 tablespoon Honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Trim the broccoli, peel the thick outer layer from the stems, and slice the stems into thin matchsticks. Cut the florets into very small pieces.
  2. Whisk the mayonnaise, Greek yogurt or sour cream, apple-cider vinegar, honey, Dijon mustard, kosher salt, and black pepper in a small bowl until smooth.
  3. Combine the broccoli, Honeycrisp apple, carrot, red onion, dried cranberries, and roasted sunflower seeds in a large bowl.
  4. Pour the dressing over the vegetables and toss thoroughly until every ingredient is lightly coated.
  5. Refrigerate the slaw for 20–30 minutes before serving. Toss again, then adjust the salt or vinegar to taste.

Notes

Slice the apple just before mixing, or toss it with a small amount of lemon juice to slow browning. For maximum crunch, add the sunflower seeds shortly before serving. Bagged broccoli slaw may be substituted; use about 12–16 ounces.