Roasted Broccoli Slaw
  • Roasted Broccoli Slaw
Roasted Broccoli
  • 12 oz fresh broccoli
  • 2 Tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3-4 cloves garlic, finely chopped
  • ½ cup mayonnaise
  • 2 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons maple syrup
  • 1 teaspoon kosher salt
  • 1 teaspoon sriracha or hot sauce
  • ¼ teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 16 ounces shredded cabbage
  • 1 red pepper, cut in small, thin strips
  • 4 scallions, sliced
Prepare the Broccoli:
  1. Preheat oven to 400. Line a baking pan with parchment paper and set aside.
  2. Cut broccoli florets into thin slices; add to tray. Add oil, salt, pepper and garlic. Toss to coat everything evenly.
  3. Bake for about 25 minutes, until just starting to brown. Watch the time, because if your pieces are much smaller, they’ll need less time. Set aside to cool.
Prepare the dressing:
  1. Combine all ingredients in a small bowl. Whisk to combine. Set aside.
Assemble the salad:
  1. Place cabbage, red pepper, scallions and cooled broccoli in large salad bowl. Add dressing and stir to combine.
Plan ahead:
  1. Broccoli and be roasted a day or two ahead of time and stored in the fridge.
  2. Dressing can be made up to a week ahead of time and stored in the fridge.
  3. Salad should be assembled just before serving.
Recipe by Overtime Cook at