Author Notes: This colorful broccoli slaw is tart, tangy, sweet, creamy, crunchy and downright addictive. I incorporated pomegranate in two ways – pomegranate molasses in the yogurt dressing, and arils in the slaw. Since I like versions of broccoli slaw with dried cranberries, I knew I’d enjoy the texture and flavor of the arils, but it’s the pomegranate molasses that really makes this slaw special. It tints the yogurt dressing a lovely crimson color, and the flavor plays beautifully with the broccoli, carrots, apple and mint. I’m kind of slaw crazy in general, but I couldn’t stop sneaking bites of this one. It’d be a great dish to take to a potluck since the broccoli stands up well to the dressing and it’s easy to transport and serve. - EmilyC
Makes about six heaping cups of slaw
- 2 heads of broccoli
- 2 carrots, peeled
- 1 apple, cored
- 1/2 cup thinly sliced almonds, toasted
- 2 T fresh mint, thinly sliced
- 3/4 cup pomegranate arils
For yogurt dressing
- ¼ cup finely chopped shallot
- 1 T apple cider vinegar
- ¾ cup plain yogurt (regular or Greek); full-fat recommended
- ¼ cup mayonnaise
- 1 T lemon juice
- 2 T pomegranate molasses
- 1/4 tsp Aleppo pepper, or to taste
- kosher salt, to taste
- Wash and trim broccoli and cut florets away from stems. Either by hand or with your food processor’s slicing blade, finely chop the florets. Peel the stems, and coarsely grate them (either with box grater or food processor’s grating blade). Also coarsely grate the carrots and apple. Toss them together in a large bowl, then add the toasted almonds, mint and arils and toss again.
- Combine chopped shallot and apple cider vinegar in a small bowl; let it sit for about 5 minutes so it lightly pickles. Meanwhile, in a small bowl, combine the yogurt, mayonnaise, lemon juice, pomegranate molasses, Aleppo pepper and kosher salt. Whisk together until well incorporated, then add the shallot-apple cider vinegar mixture.
- Pour your dressing over the slaw and toss. Add more salt to taste. Cover and chill at least one hour so all of the flavors meld together. Taste again for seasoning and balance – you may want to add a splash of lemon juice right before serving for brightness.
- This recipe was entered in the contest for Your Best Pomegranates