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Broccoli Slaw Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Elizabeth RiderElizabeth RiderTM Pressure Cooker Recipe by Angela Mattison

This crunchy and creamy broccoli slaw made in a pressure cooker is fast, fresh, and perfect for a quick and flavorful side dish.
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Prep Time 5 minutes
Total Time 5 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 200 kcal

Equipment

  • 1 Pressure Cooker

Ingredients
  

Main ingredients

  • 1 (12-ounce) package broccoli slaw or mix your own with shredded broccoli stems and a shredded carrot
  • Veganaise or mayo as required
  • Honey or white sugar for sweetness
  • Fresh lemon juice to taste
  • Apple cider vinegar to taste
  • Sea salt just a pinch
  • Freshly ground black pepper to taste
  • Optional extras: shredded cabbage for texture variety
  • 1 Big bowl for mixing

Instructions
 

Instructions

  • Start by packing all your ingredients on the counter so you’re good to go. Get your slaw, mayo or Veganaise, honey, lemon juice, apple cider vinegar, sea salt, and pepper ready.
  • In a large bowl, toss together your slaw with Veganaise, honey, lemon juice, and apple cider vinegar. Make sure every shred is coated nice and even. Sprinkle in the sea salt and pepper, then mix again.
  • Place your mixture into the pressure cooker bowl, seal your lid, and get your float valve set. After the pressure is ready, pop the quick release to let the steam out fast. Refrigerate the mixed slaw for at least 30 minutes before serving.

Notes

Make sure to chill the slaw long enough for the flavors to meld together and for the slaw to crisp up.