Name: Broccoli Coleslaw
Prep time: 10 min
Total time: 10 min
Yield: 8 Servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Shred the vegetables.

In a large bowl, combine the lemon juice, vinegar, sugar, salt, pepper, mayonnaise, sour cream, mustard, and horseradish.

Add broccoli, carrots, and onion.

Mix well.

Refrigerate for 1 hour.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Pre-Chill Your Bowl & Ingredients ❄️
Refrigerate your mixing bowl, broccoli, and carrots for at least 30 minutes before assembling to keep the coleslaw crisp and prevent the dressing from wilting the vegetables too quickly.
Balance Horseradish Intensity 🔥
Start with just 1/2 teaspoon of horseradish and taste as you go, since its pungent heat intensifies over time—you can always add more but cannot remove it.
Uniform Broccoli Cuts for Even Texture 🥦
Cut broccoli florets into bite-sized pieces (about 1-2 inches) and slice the stems thin to ensure consistent texture and prevent tough, chewy pieces in your coleslaw.
Emulsify Dressing for Creaminess 🥄
Whisk mayonnaise and sour cream together first before adding vinegar and lemon juice to prevent the dressing from breaking and ensure a smooth, luxurious coating.
Make-Ahead Strategy for Flavor Development ⏰
Prepare the coleslaw 2-4 hours ahead and refrigerate; the vegetables will soften slightly and flavors will meld beautifully, making it taste even better than freshly made.