Paula Deen Broccoli Slaw Recipe
Paula Deen Broccoli Slaw Recipe features broccoli slaw mix, cheese, mayo, and vinegar for a creamy, crunchy salad perfect for gatherings and BBQs.
Equipment
- Large mixing bowl
- Small mixing bowl (for dressing)
- Whisk or spoon
- Measuring cups and spoons.
- Knife and cutting board (if prepping fresh vegetables)
- Airtight container for storage
Ingredients
- 4 cups broccoli slaw mix shredded broccoli stems, cabbage, carrots
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup sunflower seeds or chopped nuts
Instructions
Step 1: Prepare the vegetables
- Place the broccoli slaw mix into a large mixing bowl. If you are using fresh vegetables, make sure everything is finely shredded. The thinner the slices, the better the texture will be.
Step 2: Make the dressing
- In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt, and black pepper. Mix until the dressing is smooth and creamy with no lumps.
Step 3: Combine everything
- Pour the dressing over the slaw mix. Toss gently using a spoon or tongs until all the vegetables are evenly coated.
Step 4: Add extras
- Stir in shredded cheddar cheese and sunflower seeds or nuts. Mix again to distribute evenly.
Step 5: Chill the slaw
- Cover the bowl and place it in the refrigerator for at least one hour. This step is important because it allows the flavors to blend together and enhances the overall taste.
Step 6: Serve and enjoy
- Before serving, give the slaw a quick toss. Serve chilled for the best flavor and texture.
Notes
- Always use fresh slaw mix for maximum crunch
- Let the slaw chill for at least an hour before serving
- Adjust sugar and vinegar to suit your taste
- Add dressing gradually if you prefer a lighter texture
- Mix just before serving to maintain freshness