Chef Timothy Hollingsworth swaps thinly sliced broccoli florets for cabbage in this crunchy sweet-savory coleslaw.
Slideshow:More Slaw Recipes
6 slices of bacon (4 ounces)
1/2 cup mayonnaise
3 tablespoons apple cider vinegar
1 teaspoon sugar
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
How to Make It
Preheat the oven to 375°. Set a rack over a baking sheet. Arrange the bacon slices on the rack in a single layer. Bake for about 25 minutes, until browned and crisp. Drain on paper towels, then coarsely chop.
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 and toss to coat evenly. Transfer the coleslaw to a serving bowl.
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.
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