Try this crunchy and colorful broccoli slaw recipe tossed in a creamy dressing. It’s perfect for barbecues, picnics, or potluck celebrations.
Recipe Science
- Raw broccoli is tough and fibrous. Cut florets into 1/2-inch pieces and slice the peeled stalks into matchsticks for easier chewing.
- Balance broccoli’s bitterness with shredded carrots, red cabbage, dried cranberries, and a sweet and tangy dressing.
- Mayonnaise creates a creamy texture and keeps the broccoli slaw dressing emulsified when tossed with the crunchy vegetables.
Jump To a Section
Why It Works
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.
Ingredients You’ll Need
- Broccoli: I use a mix of small pieces of florets and the julienned broccoli stalk, which gives an interesting contrast of textures. There are a few types of broccoli.
- Vegetables: A colorful mix of shredded carrots and crisp red cabbage.
- Mix-ins: Dried cranberries add a pop of sweetness and chew. Salty sunflower seeds add extra crunch.
- Dressing: The broccoli slaw dressing recipe is a creamy and tangy combination of mayonnaise, sour cream, honey, apple cider vinegar, lemon juice, salad, and pepper.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This recipe for broccoli slaw is the perfect base to customize. Try these delicious options:
- Vegetables: Add sliced green onions or tangy pickled red onions. Add green cabbage, cucumber, or celery. Mix in creamy pieces of diced avocado.
- Fruit: Add diced green or red apples, juicy grapes, or strawberries. Add dried fruit like pineapple, apricots, cherries, or raisins.
- Protein: Add chopped hard-boiled eggs for extra richness. Add pieces of turkey, or try my broccoli slaw with chicken recipe. For a vegetarian option, add crispy baked tofu. Serve it with slow cooker pulled pork.
- Nuts: Add pumpkin seeds, sliced almonds, blanched almonds, pecans, walnuts, or toasted coconut.
- Make it Dairy-Free: Use dairy-free plain yogurt like almond, soy, cashew, or coconut.
- Sweetener Swaps: Use maple syrup, agave, granulated sugar, or brown sugar in the dressing.
- Using Broccoli Slaw Mix: You will need about 5 cups of store-bought broccoli slaw.
How to Make Broccoli Slaw
Step 1: Cut the Broccoli
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.
This recipe is ideal for using the entire broccoli crown and stem. To yield two cups of julienned pieces, you’ll need about two long stems.
Tips for Perfect Execution: 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.
Step 2: Combine the Slaw
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. Add the fresh and flavorful ingredients to a large bowl.
Step 3: Make the Dressing
Combine the dressing ingredients; mayonnaise, sour cream, apple cider vinegar, honey, lemon juice, salt, and pepper.
This is the most effortless coleslaw dressing you’ll ever make! It’s rich and creamy, slightly tangy and sweet.
Step 4: Dress the Salad
When drizzled onto the broccoli slaw, the dressing clings to the ingredients to deliver maximum flavor. The dressing can be made three days in advance, making it great for meal prepping.
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.
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. You’ll need about 5 cups.
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.
Serve This With
If you tried this easy Broccoli Slaw Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Broccoli Slaw
Ingredients
Broccoli Slaw
- 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
Dressing
- 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
Instructions
- 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 Video
Notes
- 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.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Pat says
WOW!! Great combination of ingredients and so colorful!! Can’t wait to try this!!
Thanks for all the wonderful recipes, Jessica!!
Jessica Gavin says
You’re welcome pat! Let me know when you try the broccoli slaw recipe.