Broccoli Coleslaw with Bacon and Raisins

By GadgetGirl

Chef Timothy Hollingsworth swaps thinly sliced broccoli florets for cabbage in this crunchy sweet-savory coleslaw.

Ingredients

• 6 slices of bacon (4 ounces)
• 1/2 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 1 teaspoon sugar
• Kosher salt
• Pepper
• 1 large head of broccoli (1 1/4 pounds),cut into bite-size florets and thinly sliced lengthwise
• 1/2 cup raisins
• 1/2 small red onion, finely chopped
• 1/3 cup roasted unsalted sunflower seeds

Details

Servings 6
Preparation time 20mins
Cooking time 30mins
Adapted from food & wine.com

Preparation

Step 1

Preheat the oven to 375°. Set a rack over a baking sheet. Arrange the bacon slices on the rack in a single layer. Bake for about 25 minutes, until browned and crisp. Drain on paper towels, then coarsely chop.

In a large bowl, whisk the mayonnaise with the vinegar and sugar; season with salt and pepper. Add the broccoli, raisins, onion, sunflower seeds and bacon and toss to coat evenly. Transfer the coleslaw to a serving bowl.

Make Ahead
The slaw (without the bacon and sunflower seeds) can be refrigerated for 1 day. Bring to room temperature and add the bacon and sunflower seeds right before serving.