Glenn Taylor
@glenta
Cabbage and Broccoli Slaw with Grape Tomatoes and Cranberries
This vibrant Cabbage and Broccoli Slaw is a refreshing and crunchy salad, perfect for any occasion. Tossed in a light vinegar dressing, it features shredded purple cabbage, broccoli coleslaw mix, and sweet grape tomatoes, enhanced with dried cranberries and sliced almonds for added texture and flavor. Ideal for summer barbecues or as a side dish for dinner, this slaw is both nutritious and delicious!
Details
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:12
- Views:6
Recipe Information
- Prep time20 min.
- Total time20 min.
- Servings4
Ingredients
- 1 (10 ounce) package
- 1 (10 ounce) package
- 1 (8 ounce) container
- 2 tablespoons
- 1 tablespoon
- 1/2 teaspoon
- 1/4 teaspoon
- 1/8 teaspoon
- 1/8 teaspoon
- 3
- 1/4 cup
- 1/4 cup
Cooking Instructions
Follow our step-by-step guide on how to make Cabbage and Broccoli Slaw with Grape Tomatoes and Cranberries.
Step 1
In a spacious mixing bowl, blend together the vibrant shredded purple cabbage, crunchy broccoli coleslaw mix, and juicy halved grape tomatoes.
Step 2
In a smaller bowl, whisk together the tangy rice vinegar, smooth olive oil, sweet white sugar, a pinch of salt, aromatic garlic powder, and freshly cracked black pepper until the mixture is harmonious.
Step 3
Drizzle this delightful dressing over the cabbage and broccoli medley, ensuring every piece is beautifully coated.
Step 4
Gently fold in the sliced scallions, chewy dried cranberries, and crunchy sliced almonds, allowing the flavors to mingle.
Step 5
Cover the bowl with plastic wrap and let it chill in the refrigerator for a minimum of 8 hours, or ideally overnight, to let the flavors develop and create a refreshing, vibrant dish that’s perfect for any occasion.