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Broccoli Slaw

Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on time 20 mins
Total time 8 hrs, 35 mins
Yield Makes 6 to 8 servings
Cooking broccoli in boiling water to a bright green takes only a couple of minutes. Be sure to shock it immediately in ice water to keep the color vibrant.


  • 1 pound fresh broccoli
  • 2 teaspoons salt
  • 2 cups chopped green cabbage
  • 2 cups finely shredded red cabbage
  • 3/4 cup diced yellow bell pepper
  • 1/2 cup chopped fresh dill
  • 1/4 cup minced shallots
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • Mayo-Sour Cream Dressing

How to Make It

  1. Trim 1/2 inch from bottom of broccoli stem. Cut broccoli lengthwise into 4 pieces.

  2. Bring salt and 2 qt. water to a boil in a Dutch oven over high heat. Add broccoli, and cook 2 minutes or just until broccoli turns bright green. (Do not overcook.) Drain broccoli, and plunge into ice water to stop the cooking process. Let stand 1 to 2 minutes. Drain broccoli, and pat dry between paper towels. Chop broccoli florets and stems.

  3. Combine broccoli, green cabbage, and next 6 ingredients in a large bowl. Add 1 cup Mayo-Sour Cream Dressing, and toss to coat. Cover and chill 8 to 24 hours. Add additional dressing, if desired.

  4. Make-Ahead Tip: Make this easy and delicious winter salad 8 to 24 hours ahead to allow the flavors to meld.

My Beverly Hills Kitchen