Go-To Paleo Snack: Broccoli Slaw


This quick broccoli slaw has become one of my go-to staples in the last several weeks. It’s quick to make and keeps well for about a week in the fridge. I usually take a container to work for an afternoon snack, or reach for it when I get home from the gym and can’t wait for dinner.

I’ve never been a big fan of slaws in general, but I really like the lightness of this one. The ingredients are simple, but it has a really nice play of sweet and savory favors and a great combination of textures. Enjoy!

2 heads broccoli
1/4 – 1/3 cup dried cranberries
1/4 – 1/3 cup slivered almonds
2 – 3 tbsp. sour cream
1 – 2 tbsp. natural mayo

Get some water boiling in a medium saucepan.

Break or cut the broccoli into individual florets, leaving the stems attached. If you have to cut off the bottom of the “trunks,” cut them into pieces roughly the same size as the rest of the broccoli.

When the water has come to a boil, throw in the broccoli and blanch for 2 – 2 1/2 minutes, depending on how crunchy you like it. When it’s done, drain it in a colander and run cold water over the broccoli for a few minutes to stop the cooking and set the color.

While it’s cooling, chop your cranberries into smaller pieces and add them, along with the slivered almonds, to a large bowl.

Now being chopping the broccoli, cutting it as finely as desired. While you do this, you can singe this song.

For more of a traditional slaw texture you can use a food processor, however I found that it holds up better of the course of a week if the pieces are larger. I like to cut the stems on a diagonal so they can soak up the dressing.

When all the broccoli is chopped, add it to the bowl, along with the sour cream and mayo. Stir so that everything gets well mixed, and add salt to taste.


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