Broccoli Slaw with Honey Mustard Dressing

Name: Broccoli Slaw with Honey Mustard Dressing
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz (about 6 cups) (340 g) broccoli slaw mix, cold; snip any very long strands with scissors; 2 medium (30 g) green onions, thinly sliced, white and green parts; ⅓ cup (40 g) dried cranberries, none (optional); ¼ cup (35 g) roasted sunflower seeds, salted or unsalted, none (optional); ⅓ cup (75 g) mayonnaise, full-fat or light; 2 tablespoons (30 g) Dijon mustard, smooth; 2 tablespoons (42 g) honey, at room temperature so it pours easily; 2 tablespoons (30 ml) fresh lemon juice, from about 1 medium lemon, seeds removed; ½ teaspoon (3 g) kosher salt, plus more to taste (use Diamond Crystal; use a little less if using table salt); ¼ teaspoon (½ g) black pepper, freshly ground

From the MyKitchenBank Kitchen

Crunchy broccoli slaw tossed in a creamy, tangy honey mustard dressing brightened with lemon. It takes 15 minutes of work, needs no cooking, and tastes better after a short rest in the fridge.

Prep: 15 min
Cook: —
Wait: 30 min
Total: 45 min
Makes: About 6 cups (6 side servings)

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Ingredients

6 servings

For the slaw
12 oz (about 6 cups) (340 g) broccoli slaw mix, cold; snip any very long strands with scissors
2 medium (30 g) green onions, thinly sliced, white and green parts
⅓ cup (40 g) dried cranberries, none (optional)
¼ cup (35 g) roasted sunflower seeds, salted or unsalted, none (optional)
For the dressing
⅓ cup (75 g) mayonnaise, full-fat or light
2 tablespoons (30 g) Dijon mustard, smooth
2 tablespoons (42 g) honey, at room temperature so it pours easily
2 tablespoons (30 ml) fresh lemon juice, from about 1 medium lemon, seeds removed
½ teaspoon (3 g) kosher salt, plus more to taste (use Diamond Crystal; use a little less if using table salt)
¼ teaspoon (0.5 g) black pepper, freshly ground

Equipment (6)

Large mixing bowl (4-quart / 4 L)
Medium bowl or 2-cup (500 ml) liquid measuring cup for the dressing
Whisk
Measuring cups and spoons
Rubber spatula or tongs
Plastic wrap or lid for chilling

Steps

Before you start

Use a fresh, cold bag of broccoli slaw; limp or dried-out slaw will stay chewy.
Plan on at least 30 minutes of chilling so the broccoli softens slightly and absorbs the dressing.
Honey and mustard brands vary in sweetness and sharpness, so you will taste and adjust the dressing before tossing.

1
Prep the vegetables
- Empty the 12 oz (340 g) broccoli slaw mix into a large mixing bowl.
- If you see strands longer than about 3 inches (8 cm), snip them with kitchen scissors so the slaw is easy to eat.
- Add the sliced green onions.
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Ready when: Slaw looks loose and fluffy, with no large clumps or very long strands.
Tip: Keep the slaw cold until you dress it for the crispest texture.
2
Whisk the dressing
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, honey, lemon juice, kosher salt, and black pepper for about 30 seconds.
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Ready when: Dressing is smooth, pale golden, and uniform, with no streaks of honey or mustard.
Tip: Warm the honey jar in hot tap water for a minute if it is thick; cold honey clumps in the dressing.
3
Taste and adjust
- Taste a small spoonful of the dressing on its own (or on a pinch of slaw from the large bowl).
- It should taste a little too tangy, sweet, and salty on its own, because the raw broccoli will dilute it.
- If it tastes flat, whisk in 1/8 teaspoon more salt.
- If it tastes too rich, whisk in 1/2 teaspoon more lemon juice.
- If it tastes too sharp, whisk in 1/2 teaspoon more honey.
- Taste again after each change.
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Ready when: Dressing tastes boldly tangy, sweet, and salty by itself; it will mellow once it coats the slaw.
Tip: Make small adjustments, as a little goes a long way, and use a clean spoon for each taste.
4
Toss the slaw
- Pour the dressing over the slaw.
- Using tongs or a spatula, toss for about 1 minute, lifting from the bottom of the bowl, until every strand is evenly coated.
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Ready when: No dry slaw is visible and there are no pools of dressing at the bottom of the bowl.
Tip: If it looks dry, resist adding more dressing now; the slaw releases a little moisture as it rests.
5
Add cranberries
- Fold in the dried cranberries, if using.
- Cover the bowl with plastic wrap or a lid.
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Ready when: Cranberries are evenly scattered throughout the slaw.
6
Chill to meld
- Refrigerate the covered slaw for at least 30 minutes and up to 4 hours.
- Stir once halfway through.
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Ready when: Slaw is slightly softened but still crunchy, and the dressing clings to it in a glossy coat.
Tip: Chilling longer than 4 hours will make the slaw watery.
7
Finish and serve
- Stir the slaw well, then taste and add a pinch of salt if needed.
- Sprinkle the sunflower seeds over the top just before serving, so they stay crisp.
- Serve cold.
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Ready when: Slaw is creamy, crunchy, and bright with a tangy-sweet finish.
Tip: If a little liquid has pooled in the bowl, stir it back in; it is flavorful dressing.

Good to know

Tips

Do not skip the chilling time; freshly dressed broccoli slaw tastes raw and the dressing hasn't had time to soak in.
For a thinner, more tangy dressing, whisk in 1 to 2 teaspoons of water or apple cider vinegar.
Add the seeds or nuts at the end so they stay crunchy.
Make it a meal by folding in 1½ cups (about 200 g) shredded cooked chicken.

Make ahead

Whisk the dressing up to 3 days ahead and keep it covered in the fridge. Toss with the slaw up to 4 hours before serving. Add the sunflower seeds just before serving.

Storage & reheating

Refrigerate in an airtight container for up to 3 days; the slaw softens and gets more watery each day, but still tastes good. Serve cold straight from the fridge after a good stir. Do not freeze, because the mayonnaise dressing separates and the broccoli turns mushy. Do not leave at room temperature for more than 2 hours.

Substitutions

mayonnaise → plain full-fat Greek yogurt. Gives a tangier, lighter dressing; use the same amount and add an extra 1 teaspoon honey if needed.
honey → maple syrup. Use the same amount for a slightly deeper, less floral sweetness; also makes it vegan-friendly if paired with vegan mayo.
dried cranberries → raisins or chopped dried apricots. Use the same amount; chop apricots into small pieces.
roasted sunflower seeds, salted or unsalted → chopped toasted almonds or pecans. Use the same amount for a nuttier crunch; not suitable for nut allergies.