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  • Megan

broccoli slaw with greek yogurt + walnuts

Updated: May 28, 2023



In this dish:

- Greek yogurt

- mayonnaise

- apple cider vinegar

- lemon juice

- sugar

- salt

- broccoli

- carrot

- red onion

- chopped walnuts

- cabbage slaw mix

Summer’s all about that slaw, folks. Hot dog and slaw. Diet coke and slaw. Side of slaw, please! Slaaaw. [You can’t tell, but I laid a Southern drawl on that ah.]

So we’re in agreement: slaw is fun to say. Even more fun is eating it, especially when it’s packed with a forest of julienned broccoli and tossed in a tangy yogurt-based dressing. And the walnuts! Those are there too.

The real star of this dish, though, is the mandoline—that single raised blade doing the work of a master chopper, bringing thin slices of broccoli, carrot, and onion to rest in a creamy pool of dressing.

Ahem, that said [sets down mandoline after realizing she’s been staring at it for 45 seconds]—you don’t need a mandoline to make this slaw. Just chop the veggies by hand and do your best to spare your digits.

Are you ready to make some slaw?*


Whisk together until smooth:

½ cup plain Greek yogurt

¼ cup mayonnaise

1 tablespoon apple cider vinegar

2 teaspoons lemon juice

½ tablespoon sugar

pinch of salt

Add to the dressing:

1 head of broccoli, thinly sliced

1 big ol’ carrot, thinly sliced

1 quarter onion (red or white), thinly sliced

½ cup chopped walnuts

2 cups shredded cabbage (I recommend bagged slaw mix that comes with both red and green cabbage, for the win!)


Now toss everything together until all the crunchy bits have had their fun in the dressing sun.


*You might notice that I don't use exact measurements in the video below. I've translated my scoops and spoonfuls into the standard amounts given above, but know that you, too, can keep things loose. Just eyeball and taste as you go, and adjust as needed. Slaw is cool; slaw is flex. Don't overthink the slaw.

What you do next is entirely up to you. You can play by the rules and serve up your slaw alongside something hot off the grill (I support this). Or you can throw caution to the wind and send a fork straight into that big bowl of roughage because this stuff is arguably too robust for “side” status (I support this too).


However you do it, enjoy it.

To the slaw days of summer,

Megan



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