Broccoli Apple Salad
This broccoli apple salad is a crunchy and fresh slaw-style salad with dried cranberries and almonds, all tossed in a tahini vinaigrette.
Servings: 4
Ingredients
For salad
- 12 ounces broccoli slaw
- 2 apples, Pink Lady or Honeycrisp, cut into matchsticks
- 1/4 cup chopped red onions
- 1/4 cup sliced almonds, toasted
- 1/4 cup dried cranberries or golden raisins
- 1 tablespoon chopped parsley
For dressing
- 1 garlic clove, minced
- 1 tablespoon whole grain mustard
- 2 tablespoons tahini
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
Instructions
- Put the broccoli slaw, apples, red onions, almonds, cranberries and parsley in a large bowl.
- For the dressing, whisk the garlic, mustard, tahini, salt, pepper, apple cider vinegar and olive oil in a small bowl.
- Drizzle the dressing into the salad, tossing to combine.
Notes
You can make the dressing up to 2 days in advance. Store it in a jar in the fridge and take it out 15 minutes before you toss it with the salad.
Store leftovers in the refrigerator up to 3 days. Let them sit at room temperature for 15 minutes before you eat them, so they aren’t as cold. If possible, only dress the portion of the salad you're planning to eat, so leftovers keeps their crispness.
Nutrition
Calories: 301kcal | Carbohydrates: 28g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 361mg | Potassium: 490mg | Fiber: 4g | Sugar: 16g | Vitamin A: 482IU | Vitamin C: 86mg | Calcium: 82mg | Iron: 2mg