Amp up your slaw game this spring and summer by switching it up from the traditional shredded cabbage and carrot to a sweet and tart broccoli slaw. This recipe can be made vegan too by switching out the mayonnaise for veganaise and the honey for vegan bee-free honey.
Yield: about 4 cups
3 broccoli crowns
1/4c red onion
1/2c almonds, sliced and roasted
1/2c raisins or dried cranberry
1tbsp Dijon mustard
1/4c apple cider vinegar
Knife and cutting board
Begin by cutting the broccoli into little florrets and shredding the stalk. The best way to shred that is to peel the tough outer layer off with a peeler or by carefully cutting it off. This will expose the softer inside; discard the tough outer layer. Mince the red onion and add to the broccoli along with the almonds and raisins.
Mix the mayonnaise and honey together until smooth and add the mustard and vinegar. Mix until combined then add to the broccoli mix. Combine and enjoy!