Twice a year we have friends from New York who come down to visit and enjoy Walt Disney World. They stay at Disney’s Beach Club Resort and most nights we catch up with them at the concierge lounge, then join them for dinner at one of Walt Disney World’s many wonderful restaurants. Even though I work during the day, going to Disney each night is almost like a mini-vacation.
In the concierge lounge they offer some afternoon snacks and appetizers; cheese and crackers, spanakopita, mini egg rolls, crudite and a few composed salads. During one of our visits the lounge had a broccoli slaw with dried cranberries that looked tasty. It soon became a favorite with our group because it was simple and very flavorful. This was one of those dishes that when you eat it, you know that you want to recreate it at home. But of course I wanted to enhance it with a few things, I thought it needed some extra crunch from seeds or nuts and also some cheese. Sunflower seeds and blue cheese crumbles are what immediately came to mind.
This broccoli slaw comes together very quickly. I start with the bag of pre-shredded broccoli slaw from the grocery store, toss in the dried cranberries, sunflower seeds and blue cheese crumbles. The dressing uses staples from the pantry to create a creamy and tangy vinaigrette. Starting with the apple cider vinegar for tangy, adding lemon juice for brightness, honey for sweetness, dijon mustard to help emulsify and add a deep reach flavor, the creaminess comes from the mayonnaise, salt and pepper and of course extra virgin olive oil. I prefer to make my vinaigrette in a bowl and whisk ingredients together to make sure they are well combined but you could throw it all in a jar and give it a good shake. We also have a small whisk that is perfect for making dressings that I love using, so any excuse to use it I find will find it.
Make it for your family as a side dish when you are grilling, it’s perfect because you don’t have to turn on the oven. Double it and share for a potluck. I like best when it has been sitting in the fridge overnight so that the broccoli slaw has had time to soak up all the vinaigrette, but that’s not required.
- (1) 12oz package of Broccoli Slaw
- ¾ cup Dried Cranberries
- ½ cup Roasted and Shelled Sunflower Seeds
- ¾ cup Blue Cheese Crumbles
- ¼ cup Apple Cider Vinegar
- Juice of ½ of Lemon
- 1 tablespoon Honey
- 1 tablespoon Dijon Mustard
- 2 teaspoons Mayonnaise
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ½ cup Extra Virgin Olive Oil
- In a large bowl combine broccoli slaw, cranberries, sunflower seeds and blue cheese.
- In a medium bowl add vinegar, lemon juice, honey, mustard, mayonnaise, salt and pepper; whisk to combine.
- Slowly add the olive oil to the vinegar mixture while whisking until olive oil is incorporated.
- Pour vinaigrette onto slaw and mix so that the slaw is evenly coated.