I can’t believe summer is almost coming to an end. School has started up again and Labor Day is almost here. Even though it feels like fall is just around the corner, I know there’s still quite a few more warm days left. There’s still time to gather friends and family for a barbecue this weekend, and what goes better with barbecue than coleslaw! This isn’t your traditional coleslaw. It uses broccoli instead of cabbage and with bacon and dried cranberries you have lovely savory and sweet notes.
This slaw comes together quickly and can be made ahead of time so it’s a great recipe to try for yourself. I prefer to make it myself so I can control how much mayonnaise and salt is added. Sometimes when you buy them pre-made they tend to have too much mayonnaise and be either too salty or bland.
If you are in need of an easy side dish for this Labor Day weekend or for your next gathering, this is it. With bacon in the recipe this slaw will be a hit!
Broccoli Coleslaw – Serves 4-6, Cook Time – 25 minutes
1-2 slices of bacon, sliced
1 head broccoli, finely diced
2 green onions, chopped
1/4 cup dried cranberries
1/4 cup sunflower seeds
1/3 cup mayonnaise
1 tablespoon apple cider vinegar
salt and pepper
Slice the bacon into 1/4 inch slices and place in a skillet over medium heat. Cook the bacon, stirring occasionally, for 5-7 minutes until it is crispy. Remove from the pan and place on paper towel to cool.
Meanwhile, dice the broccoli and green onions and put in a large mixing bowl. Add the dried cranberries, sunflower seeds, and cooled bacon. Season lightly with salt and pepper and mix together. Add the mayonnaise and apple cider vinegar and mix until evenly coated. Cover and chill in the refrigerator until ready to serve.
The broccoli coleslaw can be made up to a day ahead of time.