Cranberry Broccoli Slaw makes a tasty cool dish to serve with holiday meals. This slaw shows it’s festive Christmas red and green side. A perfect addition to the #CranberryWeek lineup.

Cranberry Broccoli Slaw

I look forward to is Cranberry Week each year, when our group of food loving bloggers share new and favorite cranberry creations with us. Follow hashtag #CranberryWeek to catch up on all the great recipes via social media.
Thanks Christie from A Kitchen Hoor’s Adventures for hosting #CranberryWeek on such short notice! 🙂

Cranberry Broccoli Slaw balances the tart taste of fresh cranberries with a seasoned rice vinegar and sweet mirin dressing. A bit of onion and parsley help brighten this dish.

Cranberry Broccoli Slaw

I leave the whole broccoli in buds and all. It’s so much better in taste than just using the shredded stalks. A bit of crunch from the cranberries is so good!

Cranberry Broccoli Slaw

Print Recipe

Servings 2 1/2 cup each

Ingredients

1 cup shredded fresh broccoli
1/4 cup shredded onion
1/2 cup chopped fresh cranberries
1 tablespoon chopped fresh parsley
dressing
2 tablespoons seasoned rice vinegar
1 teaspoon mirin
3 tablespoons olive oil
1/2 teaspoon Kosher salt

Instructions

Stir together in a large bowl, broccoli, onion, cranberries and parsley. Set aside.
Whisk together rice vinegar, mirin, salt and oil. Pour over slaw. toss to coat.