Fresh Broccoli Slaw with Raisins and Walnuts

Closeup of Broccolini Salad in a bowl garnished with lemons.

Fresh Broccoli Slaw with Raisins and Walnuts

Use stalk and florets in this quick-to-pull-together broccoli slaw. It's easy to whip up and perfect for a potluck, picnic or weekday lunch because it holds well in the fridge. There's just enough dressing to offer a bit of creamy without overwhelming the slaw. Use plenty of fresh ground pepper! This recipe is vegetarian or vegan and gluten free.

Course Side, Side Dish

Cuisine American

Diet Vegan, Vegetarian

Keyword Broccolini Slaw Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings Servings

Calories 441kcal

Author Traci York

Ingredients

3/4 cup (80 grams) Walnuts
1 pound (475 grams) Fresh Broccolini or broccoli may be used
1 cup (135 grams) Golden Raisins
1/3 cup (45 grams) Purple Onion diced small
1/3 cup (130 grams) Mayonnaise I like Vegenease
1/4 cup (45 grams) Milk plant or whole milk, I use homemade cashew milk
2 tablespoons Fresh Squeezed Lemon Juice *makers recommend adding fresh lemon zest too!
1 teaspoon Maple Syrup
1/2 teaspoon Sea Salt
Fresh Ground Pepper

Instructions

Toast the Walnuts:

Stovetop: In a large skillet or cast iron pan, add the walnuts. Turn the heat to medium low and toast for about 7-9 minutes, adjusting the heat down as needed, flipping and tossing the walnuts frequently so that they do not burn.
OR
Oven: Preheat oven (or toaster oven) to 325F (162C). Toast walnuts for about 15 minutes, or until fragrant and a bit darker in color.
Remove the walnuts from the pan and allow to cool. Rough chop. Set Aside.

Prepare the Salad:

Trim the broccoli florets and slice thin, into bite size pieces. Many of the little flowers will fall off, but you'll just add them to the salad. If the leaves are in good condition, give em a chop. Transfer the florets and leaves to a large mixing bowl.
In a food processor with the course grater attachment, process the stalks in batches and add to the mixing bowl.
Add the raisins, onion and walnuts to the mixing bowl.

Make the Dressing:

In a small mixing bowl, whisk the mayo, milk, lemon juice, maple syrup and sea salt. Whisk until smooth.

Assemble:

Pour the dressing over the salad mixture and toss until all the ingredients are incorporated. Add a few grinds of black pepper, toss, then taste for seasoning adjustment.

To Store:

Store in a covered container for at least an hour before serving (if you can keep your fork out of it!). Store in the refrigerator for up to three days.

Notes

Recipe inspired by Deb's Broccoli Slaw at Smitten Kitchen.

Nutrition