Broccoli Cranberry Slaw with Sunflower Seeds
Crunchy broccoli slaw tossed in a creamy, tangy-sweet mayonnaise dressing with chewy dried cranberries, sharp red onion, and toasted sunflower seeds. It comes together in 15 minutes and gets better after a short rest.
- Prep
- 15 min
- Cook
- —
- Wait
- 30 min
- Total
- 45 min
- Makes
- About 6 cups (8 side-dish servings)
Steps
Before you start
- Use a 12-ounce (340 g) bag of broccoli slaw mix; if the pieces are very long, you will chop them in step 2.
- Roasted, salted sunflower kernels are best. Keep them separate until just before serving so they stay crunchy.
- Allow at least 30 minutes of chilling so the slaw softens slightly and the flavors blend.
- Wash and dry a large mixing bowl and a small bowl for the dressing.
Prepare the onion
- Peel the red onion and finely dice enough to measure ¼ cup (40 g).
- Place the diced onion in a large mixing bowl.
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Ready when: Onion pieces are about ¼ inch (6 mm) so no bite is overpowering.
Tip: If you find raw onion harsh, rinse the diced onion in cold water for 30 seconds and pat dry.
Add slaw and cranberries
- Add the broccoli slaw mix and dried cranberries to the bowl with the onion.
- If the broccoli strands are longer than 3 inches (7.5 cm), roughly chop them a few times so the slaw is easy to eat with a fork.
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Ready when: Strands are bite-size and evenly mixed with cranberries and onion.
Whisk the dressing
- In a small bowl, whisk the mayonnaise, apple cider vinegar, sugar, Dijon mustard, and ¼ teaspoon kosher salt for about 1 minute.
- Add a few grinds of black pepper.
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Ready when: Dressing is smooth, pale, and no sugar granules remain when rubbed on the back of a spoon.
Tip: Taste the dressing alone: it should be noticeably tangy and sweet, since the slaw will dilute it.
Toss together
- Pour the dressing over the slaw mixture.
- Using tongs or a rubber spatula, toss for about 1 minute, scraping the bottom of the bowl, until every strand is lightly coated.
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Ready when: No dry patches of slaw remain and no pools of dressing sit at the bottom.
Chill to meld
- Cover the bowl and refrigerate for 30 minutes, up to 4 hours.
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Ready when: Slaw looks glossy and the broccoli is crisp-tender, not wilted.
Add seeds and serve
- Just before serving, add the sunflower seeds and toss gently 4 or 5 times.
- Taste and add a pinch more salt and pepper if needed.
- Serve cold.
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Ready when: Seeds are evenly scattered and the slaw tastes balanced: creamy, tangy, lightly sweet, and well seasoned.
Tip: Adding the seeds last keeps them crunchy instead of soggy.
Good to know
Tips
- Pat the slaw mix dry if it looks wet; extra water thins the dressing and makes the salad watery.
- Dice the onion small so it flavors the whole slaw rather than dominating single bites.
- Taste after chilling; cold dulls seasoning, so a small pinch of salt or splash of vinegar may be needed.
- Toss again gently right before serving to redistribute any dressing that has settled.
Make ahead
"Mix the slaw, cranberries, onion, and dressing up to 1 day ahead and refrigerate covered. Stir in the sunflower seeds just before serving. For best texture, keep the dressing separate and toss up to 4 hours ahead."
Storage & reheating
"Refrigerate in an airtight container for up to 3 days (the seeds will soften after the first day). Do not freeze, as the mayonnaise dressing separates and the broccoli turns watery. Serve cold; no reheating."
Substitutions
- mayonnaise → half plain Greek yogurt and half mayonnaise. Lighter and tangier; add an extra ½ teaspoon sugar if too sharp.
- roasted salted sunflower seeds (kernels) → chopped toasted pecans or sliced almonds. Use the same amount; add at the end for crunch.
- sweetened dried cranberries → golden raisins or chopped dried cherries. Use the same amount.
- apple cider vinegar → white wine vinegar or lemon juice. Use the same amount; lemon juice gives a brighter flavor.
