Cran-Broccoli Slaw

Lillian Russo


This is a deliciously fresh and healthy salad! I tried this when I saw it on a cooking site and loved it! Its sweet and tangy and crunchy! It tastes even better the longer it marinates! Try this for a change of pace! I added my photo!


★★★★★ 2 votes

15 Min


  • 2 Tbsp
    balsamic vinegar
  • 1 tsp
    dijon mustard
  • 1 tsp
    100% pure maple syrup
  • 1 clove
  • 1/2 tsp
    grated lemon zest
  • ·
    salt and pepper to taste
  • 1/2 c
    corn oil
  • 16 oz
    package broccoli slaw mix
  • 1/2 c
    dried cranberries
  • 1/4 c
    chopped green onions
  • 1/4 c
    chopped pecans-toasted

How to Make Cran-Broccoli Slaw


  1. In a medium bowl, whisk together the vinegar, mustard, maple syrup, garlic, and lemon zest. Gradually whisk in the corn oil while drizzling in a fine stream.
  2. In a serving bowl, combine the broccoli slaw, dried cranberries, and onion. Pour the dressing over, and toss to coat evenly. Chill for at least 15 minutes before serving. Sprinkle toasted pecans over the top just before serving.
  3. This salad tastes best if you let it marinated with the dressing for a few hours!

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