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

Easy No-Mayo Autumn Slaw

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

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

Method

  1. Roast the pecans in a dry skillet over medium heat for 5 minutes until fragrant, then let them cool.
  2. Put the broccoli slaw, thin onions, cooled pecans, dried cranberries, and apple matchsticks into a large bowl.
  3. In a smaller bowl, whisk together the avocado oil, apple cider vinegar, pure maple syrup, black pepper, and sea salt.
  4. Pour the vinaigrette over the salad mixture and use tongs to combine thoroughly before serving.

Nutrition

Serving12 servingsCalories260kcalCarbohydrates19gProtein2gFat21gSaturated Fat2gPolyunsaturated Fat5gMonounsaturated Fat13gSodium100mgPotassium142mgFiber3gSugar15gVitamin A47IUVitamin C7mgCalcium21mgIron1mg

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