Broccoli and Kale Slaw

6 servings
30 min

Side dishes are always my favorite to make! I feel like they highlight the main dish and make it even better.... even when your main dish is cheeseburgers or barbecue pulled pork sandwiches.


I decided to try a little something different with this slaw and make it with two of my kids favorite veggies . (I know.. my kids like veggies! I'm not going to complain..lol). I mixed this slaw with chopped florets of broccoli and shredded leaf kale. Tossed in a creamy and zesty lemon dressings and added some dried cranberries for sweetness.


You definitely need to try this one on your next burger, pulled pork, or chicken Parm slider night. It is an awesome side that I bet your kids might dig in for seconds on!

Zesty lemon and rice wine vinegar are the base of this dressing... with just a touch of sugar.

The colors alone in this slaw are fantastic!

Recipe details
  • 6  servings
  • Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min
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Ingredients
For the Dressing:
  • 1 cup mayonnaise
  • 4 tbsp freshly squeezed lemon juice
  • 4 tbsp rice wine vinegar
  • 4 tbsp sugar
  • 2 tsp kosher salt
  • freshly ground black pepper, to taste
For the Slaw:
  • 1 small yellow onion, thinly sliced
  • 1 small head of broccoli, chopped into small florets
  • 5 cups kale, stemmed and roughly chopped
  • 1 cup radichio, shredded
  • 2 large carrots, shredded
  • 2 stalks celery, thinly sliced
  • 1 cup dried cranberries
Instructions

In the bottom of a large mixing bowl, add the mayonnaise, lemon juice, rice wine vinegar, sugar, salt and freshly ground black pepper. Whisk well to combine all the ingredients.
Then add to the bowl the onion, shredded broccoli, kale, radicchio, carrots, celery and dried cranberries.
Toss all the ingredients well until the dressing at the bottom in evenly distributed throughout the slaw mixture. Refrigerate for 1/2 hour or up to 4 hours before serving.
Caper and Olive
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