Broccoli slaw

Broccoli slaw

Broccoli, carrots, red bell pepper and apple add layers of fresh flavors to this Broccoli Slaw recipe. Tossed with a tangy homemade lemon-Dijon dressing, this easy Broccoli Slaw salad makes a healthy side dish for any meal. For a tasty twist, substitute the broccoli with broccolini—a slightly sweeter hybrid of traditional broccoli and Chinese kale.

Yield: 6 servings
Nutrition facts: Per serving: 206 calories, 14 g fat, 19 g carbohydrates (5 g fiber), 4 g protein, 703 mg sodium

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⅓ cup lemon juice
1 Tbsp. Dijon mustard
1 Tbsp. plus 1 tsp. sugar
1½ tsp. salt
½ tsp. black pepper
6 Tbsp. olive oil
1 bunch broccoli or broccolini
2 carrots, cut into ribbons with a vegetable peeler
1 red bell pepper, cut into thin strips
1 red apple, unpeeled, cut into thin wedges


  1. In large bowl, whisk together lemon juice, mustard, sugar, salt, black pepper and oil until well combined. Set aside.
  2. Separate broccoli into stalks and florets. With vegetable peeler, peel stalks and cut into matchsticks. (If using broccolini, no need to peel stalks.) Cut florets into small pieces.
  3. In large pot of boiling water, cook broccoli stalks and florets until bright green and still crunchy, about 1 minute. Drain and rinse under cold water to stop cooking.
  4. Add broccoli to bowl, along with carrots, bell pepper and apple. Toss to coat, and let sit at least 30 minutes before serving.