Broccoli Carrot Coleslaw

by Rachel on October 24, 2015

Broccoli Carrot Coleslaw

This salad is irresistibly crunchy. It’s a crunch sensation, but don’t try it unless you have good teeth. I mean it. I’m not going to be blamed for your dental work if your teeth can’t handle this recipe. No, seriously.

Broccoli Carrot Coleslaw: Makes six servings


  • 12-oz broccoli slaw (sold at TJ’s already prepared)
  • 10-oz sliced white cabbage
  • 10-oz grated carrots
  • ½ cup coarsely chopped cilantro
  • 6-oz sliced toasted almonds (I use unsalted almonds)
  • 1 cup dried cranberries


  • 1/3 cup plus 2 tablespoons white wine vinegar
  • ½ cup canola oil
  • ½ cup olive oil
  • 2 tablespoons toasted sesame oil
  • ¼ cup maple syrup
  • 1 ½ tablespoons salt

Toss all of the salad ingredients together in a mixing bowl.

Whisk all of the dressing ingredients together in a small bowl. Toss the salad with the dressing. Serve.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: