Cranberry Nut Broccoli Slaw
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!
20 minutes
Difficulty
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. | |
Serves: 8-10
Ingredients
- 24 oz24 oz 24 ozBroccoli Slaw
- 1 whole1 whole 1 wholeRed Onion, medium size, diced
- 0.5 cup0.5 cup 0.5 cupdried, unsweetened Cranberries
- 0.5 cup0.5 cup 0.5 cupSunflower Seeds, raw
- 1 cup1 cup 1 cupAvocado Oil Mayonnaise
- 1 tsp1 tsp 1 tspSalt
- 0.5 tsp0.5 tsp 0.5 tspBlack Pepper
- 0.25 cup0.25 cup 0.25 cupApple Cider Vinegar
- 2 Tbsp2 Tbsp 2 TbspMedjool Date Syrup, see note
Process
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
Add a Note
My Notes:
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