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Cut the bottoms off the heads of broccoli so you’re left with small sized florets. Then, trim the bottoms so they’re not longer than 1-inch, and roughly chop.
In a large mixing bowl or serving bowl, combine broccoli, cabbage, feta, raisins, pine nuts, and scallions.
In a small mixing bowl, add mayonnaise, dijon mustard, white wine vinegar, lemon juice, shallot, salt, and pepper. Stir to combine. Slowly drizzle in olive oil and whisk until all ingredients are incorporated. You can add additional 1-2 tablespoons of olive oil if you prefer a thinner dressing.
Add dressing to the slaw, and toss all ingredients together. Let the slaw sit for 30 minutes, or up to overnight in the refrigerator. Serve cold or at room temperature.