Broccoli Coleslaw with Bacon and Raisins

Chef Timothy Hollingsworth swaps thinly sliced broccoli florets for cabbage in this crunchy sweet-savory coleslaw.

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  • Servings: 6
KEY: Side Dishes, Salads, Dinner, Lunch, Staff Favorites, Make Ahead, Fast

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  • 6 slices of bacon (4 ounces)
  • 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

How to make this recipe

  1. 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.
  2. 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.

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.

Contributed By Published June 2015

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1033453 recipes/broccoli-coleslaw-bacon-and-raisins 2015-05-15 Timothy Hollingsworth side-dishes|salads|weeknight-dinner|lunch|6|staff-favorite|make-ahead|fast june-2015 recipes,broccoli-coleslaw-bacon-and-raisins 1033453