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broccoli slaw recipe recipe

Creamy Greek Yogurt Broccoli Slaw

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 1/2 cup plain Greek yogurt unsweetened (whole milk or 2% preferred)
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey or pure maple syrup
  • 1 tbsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper freshly cracked
For the Slaw
  • 12 oz broccoli slaw mix about 1 standard bag
  • 1/3 cup red onion finely diced
  • 1/3 cup dried cranberries unsweetened if possible
  • 1/3 cup sliced almonds lightly toasted

Method
 

  1. In a large mixing bowl, combine the Greek yogurt, apple cider vinegar, honey, Dijon mustard, sea salt, and black pepper. Whisk until perfectly smooth and creamy.
  2. To the bowl with the dressing, add the bag of broccoli slaw mix, finely diced red onion, and dried cranberries. Toss well until all the vegetables are evenly coated in the creamy dressing.
  3. For the best flavor and texture, cover the bowl and let the slaw chill in the refrigerator for at least 30 minutes. This allows the vegetables to soften slightly and the flavors to marry.
  4. Right before serving, fold in the toasted sliced almonds so they retain their maximum crunch. Give the slaw one final stir and serve cold.

Notes

• Toasting almonds: Place sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring constantly, until golden and fragrant.
• Make ahead: This slaw keeps beautifully in the fridge for up to 4 days, making it perfect for meal prep.
• Vegan option: Swap the Greek yogurt for a thick, plain dairy-free yogurt and use maple syrup instead of honey.