Good Morning America Recipes

Anne Burrell's Broccoli Stem and Carrot Slaw

A Fruit and Veggie Twist To Your Classic Coleslaw!

"Secrets of a Restaurant Chef" host prepares a complete meal perfect for summer.
Difficulty: Moderate
Cook Time: min

Take advantage of summer's fresh fruits and vegetables to make this delicious broccoli and carrot slaw. The surprise ingredient, a Granny Smith apple, gives the slaw a refreshing crunch that will leave you, and your guests, coming back for more!


  • 6 broccoli stems (save the tops for something else), peeled and julienned on a mandolin
  • 4 carrots, peeled and julienned on a mandolin
  • 3 celery ribs, julienned
  • 1 red onion, julienned
  • 1 Granny Smith apple, skin on, julienned
  • 1/2 cup julienned cornichons
  • 1 1/2 cups mayonnaise
  • 1/4 cup Dijon mustard
  • 1/4 cup cider vinegar
  • 1 clove garlic, smashed and finely chopped
  • Kosher salt
  • Cooking Directions

    Combine all the ingredients. Season with salt to make sure it is delicious. Let sit for at least 1 hour before serving.

    This recipe was styled by chef Karen Pickus for "Good Morning America."

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