Cranberry Nut Broccoli Slaw (Edit recipe)

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Summer salads are the best and we actually enjoy this Cranberry Nut Broccoli Slaw all year round because its especially delicious with slow cooked pulled pork or beef on a cold snowy day. The best part about this salad is that it gets even better after its been in the refrigerator a day or two making it the best salad to make ahead to bring to all your summer gatherings!

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PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

Serves: 8-10

Ingredients

24 oz Broccoli Slaw
1 whole Red Onion, medium size, diced
0.5 cup dried, unsweetened Cranberries
0.5 cup Sunflower Seeds, raw
1 cup Avocado Oil Mayonnaise
1 tsp Salt
0.5 tsp Black Pepper
0.25 cup Apple Cider Vinegar
2 Tbsp Medjool Date Syrup, see note

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine first 4 ingredients in a large bowl and toss well.
Combine remaining ingredients in a small bowl and whisk well.
Pour over slaw and mix well to combine.
Can make this a day or two ahead.
Enjoy this recipe by Penny's Primal!

Notes

To keep this Whole30, puree 4 dates in place of date syrup

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	306
Fat:	24 g
Carbohydrates:	17 g
Protein:	3 g
Cholesterol:	30 g
Sodium:	507 mg
Fiber:	2 g
Sugars:	5 g
Calculated for total recipe.