I usually don't care for raw broccoli so I hesitated to make this. I was most pleasantly surprised. This was my best side for the 4th of July and my company raved on it. The only thing I did different was make my own candied pecans since the ones in the store had so many bad ingredients in them.
Broccoli Slaw with Candied Pecans
Photo: Jennifer Davick; Food Styling: Amy Wilson
Everyone is sure to love this broccoli slaw with sweet candied pecans at your next cook out.
Yield: Makes 6 servings
Total:
Recipe from
More From Southern Living
Recipe Time
Hands On:
25 Minutes
Total:
1 Hour, 25 Minutes
Ingredients
- 1 pound fresh broccoli
- 1 cup mayonnaise
- 1/2 cup thinly sliced green onions
- 1/3 cup sugar
- 1/3 cup red wine vinegar
- 1 teaspoon salt
- 1 teaspoon lemon zest
- 1/4 teaspoon ground red pepper
- 1/2 small head napa cabbage (about 1 lb.), thinly sliced*
- 1/2 cup golden raisins
- 1 (3.5-oz.) package roasted glazed pecan pieces
Preparation
- 1. Cut broccoli florets from stems; separate florets into small pieces using a paring knife. Peel away tough outer layer of stems; finely chop stems.
- 2. Whisk together mayonnaise and next 6 ingredients in a large bowl; add cabbage, raisins, and broccoli, and stir to coat. Cover and chill 1 hour. Stir in pecans just before serving.
- *1 (16-oz.) package coleslaw mix may be substituted.
Broccoli Slaw with Candied Pecans Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Make-Ahead
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Southern Living
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