WEEKDAYS 1e|12c|p

Anne Burrell's Broccoli Stem and Carrot Slaw

A Fruit and Veggie Twist To Your Classic Coleslaw!
skill level
Take advantage of summer's fresh fruits and vegetables to make this delicious broccoli and carrot slaw. The surprise ingredient, a Granny Smith apple, gives the slaw a refreshing crunch that will leave you, and your guests, coming back for more!
  • 6 broccoli stems (save the tops for something else)
  • peeled and julienned on a mandolin4 carrots
  • peeled and julienned on a mandolin3 celery ribs
  • julienned1 red onion
  • julienned1 Granny Smith apple
  • skin on
  • julienned1/2 cup julienned cornichons1 1/2 cups mayonnaise1/4 cup Dijon mustard1/4 cup cider vinegar1 clove garlic
  • smashed and finely choppedKosher salt
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 broccoli stems (save the tops for something else), peeled and julienned on a mandolin
    4 carrots, peeled and julienned on a mandolin
    3 celery ribs, julienned
    1 red onion, julienned
    1 Granny Smith apple, skin on, julienned
    1/2 cup julienned cornichons
    1 1/2 cups mayonnaise
    1/4 cup Dijon mustard
    1/4 cup cider vinegar
    1 clove garlic, smashed and finely chopped
    Kosher salt
    Combine all the ingredients. Season with salt to make sure it is delicious. Let sit for at least 1 hour before serving. 

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