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

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

Nutrition

Serving12 servingsCalories260kcalCarbohydrates19gProtein2gFat21gSaturated Fat2gPolyunsaturated Fat5gMonounsaturated Fat13gSodium100mgPotassium142mgFiber3gSugar15gVitamin A47IUVitamin C7mgCalcium21mgIron1mg

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