Go Back

Broccoli Slaw Recipe

Whip up a fresh and crunchy broccoli slaw with this easy recipe! Packed with crisp veggies and a creamy dressing, it's a perfect side dish for barbecues, picnics, or quick meals.
Print Recipe Pin Recipe
Ingredients Equipment Method

Ingredients
  

  • For the Slaw:
  • 4 cups broccoli stems shredded (or store-bought broccoli slaw mix)
  • 1 cup carrots shredded
  • 1/2 cup purple cabbage thinly sliced (optional)
  • 1/4 cup green onions thinly sliced
  • 1/4 cup dried cranberries optional
  • 1/4 cup sunflower seeds or sliced almonds
  • For the Dressing:
  • 1/2 cup mayonnaise or Greek yogurt for a lighter option
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp garlic powder
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Small bowl for the dressing
  • Whisk
  • Knife and cutting board

Method
 

  1. Prepare the Vegetables:
  2. If using fresh broccoli, trim and peel the broccoli stems, then shred them using a box grater or food processor. Combine the shredded broccoli, carrots, purple cabbage, and green onions in a large bowl.
  3. Make the Dressing:
  4. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper until smooth. Adjust the seasoning to taste.
  5. Toss the Slaw:
  6. Pour the dressing over the vegetables and mix well to coat evenly. Add the dried cranberries and sunflower seeds or almonds, and toss gently to combine.
  7. Chill and Serve:
  8. Refrigerate the broccoli slaw for at least 30 minutes to allow the flavors to meld. Serve cold as a side dish or topping.