From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Broccoli Coleslaw
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Instructions
1
|
Shred the vegetables.
2
|
In a large bowl, combine the lemon juice, vinegar, sugar, salt, pepper, mayonnaise, sour cream, mustard, and horseradish.
3
|
Add broccoli, carrots, and onion.
4
|
Mix well.
5
|
Refrigerate for 1 hour.
My Calorie Intake
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Tips & Tricks (5)
- Pre-Chill Your Ingredients ❄️Refrigerate broccoli, carrots, and the sour cream mixture separately for 30 minutes before combining to keep the coleslaw crisp and prevent the dressing from wilting the vegetables.
- Salt the Broccoli First 🧂Toss freshly cut broccoli with a pinch of salt 5 minutes before mixing with the dressing—this draws out excess moisture and prevents a watery coleslaw.
- Balance Your Acid Levels 🍋Taste the dressing before combining with vegetables, then adjust the apple cider vinegar and lemon juice ratio to your preference—the acid is what makes this coleslaw truly shine.
- Grate Vegetables Uniformly 🥕Use the food processor's shredding blade with consistent pressure to create uniform broccoli and carrot pieces that coat evenly with dressing and provide better texture throughout.
- Make-Ahead Separation Strategy ⏰Prepare the dressing and vegetables separately up to 4 hours ahead, then combine just 30 minutes before serving to maintain optimal crispness and prevent sogginess.
Recipe Facts
Diet at a Glance
Vegetarian
Low Carb
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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