Chef Timothy Hollingsworth swaps thinly sliced broccoli florets for cabbage in this crunchy sweet-savory coleslaw. Sometimes we substitute dried apricots or cranberries, or cherries for the raisins.
Ingredients:
- 6 slices of bacon (4 ounces), cooked (or store bought bacon bits)
- 1/2 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 1 teaspoon sugar
- Kosher salt
- Pepper
- 1 large head of broccoli (1 1/4 pounds), cut into bite-size florets and thinly sliced lengthwise
- 1/2 cup raisins
- 1/2 small red onion, finely chopped
- 1/3 cup roasted unsalted sunflower seeds
Directions:
- In a large bowl, whisk the mayonnaise with the vinegar and sugar; season with salt and pepper.
- Add the broccoli, raisins, onion, sunflower seeds and bacon;
- Toss to coat evenly.
- Transfer the coleslaw to a serving bowl.
Make Ahead:
The slaw (without the bacon and sunflower seeds) can be refrigerated for 1 day. Bring to room temperature and add the bacon and sunflower seeds right before serving.
Serves: 6
Source: Food and Wine, Timothy Hollingsworth, June 2015
