Broccoli Slaw with Craisins

This week we celebrated Rosh Chodesh Adar Bet, and that means only one thing: Purim is fast approaching and Passover is not far behind. But there is no reason to panic. This easy broccoli slaw will guarantee you a seat of honor at whatever Purim seudah you are invited to, provided that you bring along enough salad for everyone to have at least two helpings. And the good news is that this salad can be easily adapted so that it can be served on Passover as well!

Broccoli Slaw with Craisins

This broccoli salad, by food blogger Tori Avey, is a cinch to make. All the components can be prepared in advance and combined immediately before serving. A creamy, tangy dressing coats crunchy pre-packaged broccoli slaw, sweet, chewy dried cranberries, chopped scallions, and nutty, roasted sunflower seeds. When making this easy salad for Passover, simply use kosher for Passover ingredients and substitute toasted, sliced or slivered almonds, or candied pecans, for the sunflower seeds. You’re welcome. 

Assemble your ingredients. I jazzed up the salad with a little bit of chopped frozen broccoli for some added texture. Simply defrost 7-8 broccoli florets and dry them well with a paper towel. Chop the frozen broccoli florets into small pieces and reserve until assembling the salad.

Combine the dressing ingredients and reserve. The dressing can be prepared 2-3 days in advance and refrigerated. Immediately before serving, combine the broccoli slaw, craisins, sunflower seeds, and chopped scallions in a large bowl. Add the dressing and mix all of the salad components together until well coated. Garnish with the chopped pieces of broccoli held in reserve, if desired.

Print Recipe

Broccoli Slaw with Craisins

Soups and Salads

By Tori Avey – Serves: 8

Prep Time: 15 minutes Total Time: 20 minutes

A creamy, tangy dressing coats crunchy pre-packaged broccoli slaw, sweet, chewy dried cranberries, chopped scallions, and nutty roasted sunflower seeds.

Ingredients

• 1 bag broccoli slaw
• 1/2 cup roasted, salted, (hulled) sunflower seeds
• 1/2 cup craisins
• 6 scallions chopped into small pieces (white part only)
• 6-8 frozen broccoli florets, defrosted, dried well and chopped into small pieces (optional)
• Dressing
• 1/2 cup mayonnaise
• 1 1/2 tablespoons white balsamic vinegar, or, white wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt

Instructions

1

Allow the frozen broccoli florets to defrost. Dry them well between two pieces of paper towel. Chop the frozen broccoli florets into small pieces and reserve until assembling the salad. Using the broccoli florets is completely optional.

2

Combine the dressing ingredients and reserve. The dressing can be prepared 2-3 days in advance and refrigerated.

3

Immediately before serving, combine the packaged broccoli slaw, craisins, sunflower seeds, and chopped scallions in a large bowl. Add the dressing and mix all of the salad components together until well coated. Garnish with the chopped pieces of broccoli held in reserve before serving.