Are you looking for a healthy side dish to share? Make this crunchy and colorful broccoli slaw recipe tossed in a creamy dressing. Perfect for barbecues, picnics, or celebrations.
Table of Contents
Try this light and creamy broccoli slaw salad for a quick, easy side dish packed with nutrition. It’s a great way to transform the florets and stems into a fun and flavorful recipe. Paired with shredded carrots and cabbage, the bowl has a rainbow of colors.
I took my classic coleslaw to the next level by adding fresh broccoli, which is high in fiber, vitamins, and minerals. Sweet and tangy cranberries, plus crunchy sunflower seeds, add exciting textures to each serving. Drizzle with a creamy dressing for a side dish that disappears fast! The components can even be prepped a few days ahead.
Prepare the broccoli
This recipe is ideal for using the entire broccoli crown and stem. You’ll need about two long stems to yield two cups of julienned pieces. Cut the broccoli florets into tiny pieces, about 1/2-inch in size. Since the vegetable is kept raw, you want to make it as easy as possible to chew.
Peel the broccoli stems, removing the tough and thick skin. The lighter greenish-white center part is very tender and crisp. Slice the stem into 1/8-inch thick pieces, then cut into thin sticks.
Using store-bought broccoli slaw
For convenience, you can use a store-bought bag of broccoli slaw. Grocery stores sell a mix of pre-cut broccoli stems with a small amount of cabbage and carrots. I still add the extra veggies because the amount included is minimal.
Add flavorful mix-ins
Add more vegetables, fruit, and seeds to balance the bitterness of the broccoli florets. I use a combination of shredded carrots and red cabbage for a pop of color. You can easily cut the cabbage using my simple technique. Dried cranberries add a tangy sweet taste.
For extra crunch, grab some sunflower seeds. Customize the mix-ins with pumpkin seeds, sliced almonds, blanched almonds, pecans, walnuts, dried cherries, or raisins.
Make the broccoli slaw dressing
This is one of the most effortless coleslaw dressings you’ll ever make! It combines mayonnaise, sour cream, apple cider vinegar, honey, lemon juice, salt, and pepper. That’s it! It’s rich and creamy, slightly tangy and sweet.
When drizzled onto the broccoli slaw, it clings to the ingredients to deliver maximum flavor. The dressing can be made three days in advance, making for a great meal prepping.
Serve this with
Frequently asked questions
Coleslaw is shredded green cabbage, red cabbage, and carrots. Broccoli slaw contains florets, peeled and julienned stems, red cabbage, and carrots. Both can be tossed in a creamy dressing and served as a side dish.
For a vegan version, use vegan mayo and sour cream, and then maple syrup instead of honey.
Peel the stem, then add the grater attachment to the food processor. Carefully grate the stem until shredded.
Can you eat broccoli slaw raw?
Yes! Broccoli slaw is prepared with raw vegetables. This retains more health-beneficial nutrients like vitamins and minerals but will be crunchier in texture. If you prefer a softer bite, you can quickly blanch the florets and stems for just a minute to soften the cell walls. Immediately chill in an ice water bath to retain a crisp, tender texture. I do this for broccoli salad to make chewing easier.
Pin this recipe to save for laterPin This
- 3 cups broccoli florets, ½" pieces
- 2 cups broccoli stems, peeled, julienned
- 1 cup shredded carrots, ⅛" thick
- 1 cup sliced red cabbage, ⅛" thick
- ½ cup dried cranberries
- ¼ cup sunflower seeds
- ½ cup mayonnaise
- 2 tablespoons sour cream, or plain greek yogurt
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar
- 2 teaspoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Cut the Broccoli Stems – Separate the broccoli stem from the florets. Peel the tough outer skin of the stem. Slice into ⅛-inch thick pieces, then cut into strips, that resemble matchstick-sized pieces.
- Combine the Slaw – In a large bowl, add the broccoli stems, florets, carrots, cabbage, cranberries, and sunflower seeds.
- Make the Dressing – In a medium bowl, whisk together mayonnaise, sour cream, honey, apple cider vinegar, lemon juice, salt, and pepper.
- Dress the Salad – Drizzle half of the dressing over the salad, and toss to combine. Add more as desired or serve the rest on the side.
- Recipe Yield: About 6 cups
- Dressing Yield: About 1 cup
- Serving Size: 1 cup
- Using Store-Bought Broccoli Slaw: Purchase 2 cups to replace the broccoli stems. Use 5 cups if replacing the stems and florets.
- Make It Vegan: Use vegan mayonnaise, sour cream, and maple syrup.
- Make Ahead: Store the undressed salad and dressing in separate airtight containers for up to 3 days.
- Storing: Refrigerate in an airtight container for up to 3 days.
Tried this recipe?
Tag me on Instagram. I'd love to see how it turns out!
Leave A Reply