My mother in law raves about broccoli slaw, but I don't care for it much. She adds ramen noodles to hers, which I'm not too fond of. When I saw the broccoli slaw mix on sale about a month ago, I bought a bag, with the intentions of looking for a recipe that didn't contain ramen (sorry Mom!). It wasn't until my parents came to visit, before we headed off on vacation, that I remembered the slaw mix in the fridge.
My Mom was telling me about a wonderful broccoli salad my sister had made for her. I thought we could try it with the slaw mix, so we went to work. Mom remembered that my sis had used apple cider vinegar in her dressing, so I googled it. Nothing sounded right to Mom, so I went ahead and winged it. It turned out really good! I loved the slight tartness of the dressing, with the sweet bursts of the raisins and salty crunch of the sunflower seeds. Mom and I munched on the slaw for a few days, since the rest of the household seemed to have an aversion to it, LOL. Actually, Hubby ended up sneaking a few bites of mine, and enjoyed it, so Mom and I were happy. This salad only gets better as it sits in the fridge, so you could even make this the day before.
Broccoli Slaw with Raisins and Sunflower Seeds
1 bag broccoli slaw
1/2 small red onion, minced
2/3 C mayonnaise
1 Tbs apple cider vinegar
2 Tbs sugar
1/2 tsp salt
fresh ground pepper
1/2 C raisins (I used sultanas)
3/4 C roasted salted sunflower seeds
Place broccoli slaw and red onion in a large bowl and toss to combine.
In a seperate small bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt and pepper. Pour over slaw mixture, tossing to coat everything well with the dressing. Add in sunflower seeds and most of the raisins, reserving a few for garnish. Toss to coat and refrigerate at least 30 minutes before serving. Toss once more, garnish with additional raisins and serve.
This post linked to
Foodie Friends Friday
Super Saturday Show & Tell
Saturday Show & Tell
A Bouquet of Talent
Sweet & Savoury Sunday
Swap N Share Sunday