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–+ servings
autumn broccoli slaw from Cleveland cooking. broccoli slaw, pecans, dried cranberries, and sliced apples.

Autumn Broccoli Slaw

Course: dinner, lunch, Salad
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: broccoli, salad, slaw
Prep Time: 20 minutes
Nut Roasting: 5 minutes
Total Time: 25 minutes
Servings: 12 Servings
Calories: 260kcal
Author: Dan Harper
An Autumn Broccoli Slaw with apples, cranberries, and pecans in an apple cider vinaigrette. This vegan, no-mayo slaw is ready in 25 minutes.
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Ingredients

  • 2-12 ounce bags of broccoli slaw
  • 1 medium red onion sliced thin
  • 2 cups of toasted pecans or your favorite nut
  • 1 cup of dried cranberries
  • 2 apples Fuji, Honeycrisp, or Granny Smith sliced into matchsticks
  • ½ cup of avocado oil
  • ¼ cup of apple cider vinegar
  • 3 tablespoons of Sugar or pure maple syrup
  • 1 teaspoon of black pepper
  • ½ teaspoon of sea salt

Instructions

  • Combine slaw, onions, pecans, cranberries, and apples in a large bowl.
  • Whisk together the avocado oil, vinegar, sugar, pepper and salt.
  • Add and combine the oil mixture to the slaw mixture and serve.

Nutrition

Serving: 12 servings | Calories: 260kcal | Carbohydrates: 19g | Protein: 2g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 100mg | Potassium: 142mg | Fiber: 3g | Sugar: 15g | Vitamin A: 47IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg