Broccoli Slaw
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Make the best Broccoli Slaw, with a creamy mayonnaise and vinegar dressing, that’s both sweet and tangy! This quick and easy 10 minute recipe is the perfect summer bbq side dish.
Table of contents
Located somewhere between traditional coleslaw and a broccoli salad is this broccoli slaw recipe. It combines both chopped broccoli florets and shredded broccoli stems with carrots and red cabbage. The dressing is a traditional sweet and tangy coleslaw dressing that adds wonderful flavor to the salad.
The best part is, this salad is so easy to make and it pairs with so many delicious dishes! Looking for a simple side to pair with a sandwich, look no further than this broccoli slaw! Want a refreshing and easy side dish to pair with your next backyard bbq? This slaw is the perfect fit!
The options really are endless when it comes to tasty additions to this slaw, so go ahead, add your favorites, and make it your own!
Ingredients
- Broccoli – for this recipe, you’ll want a head of broccoli that’s between 1 – 1.5 pounds. You’ll use both the broccoli florets and the stems, so you’ll want to make sure that there’s a large enough stem on the broccoli head to produce about 2 cups of shredded broccoli stems.
- Red cabbage – you can shred the cabbage yourself, using a food processor with a shredding blade, a shredder attachment on a KitchenAid stand mixer, or a box grater. You can also buy a bag of shredded cabbage in the produce section at the grocery store.
- Shredded carrots – just like the cabbage, you can shred it yourself at home, or purchase a bag of pre-shredded carrots at the grocery store.
- Coleslaw dressing – the best broccoli slaw is made by using the best coleslaw dressing. And lucky for you, I have that dressing recipe right here for you! It combines mayo, maple syrup, apple cider vinegar, dijon mustard, and spices to make a coleslaw dressing that tastes sweet, tangy and creamy!
Instructions
- Separate the broccoli stems from the florets. Using a sharp knife, cut the stalk from the head of broccoli, then remove the stems from each of the broccoli florets. Separate the stems and florets.
- Shred the broccoli stems. Use a food processor with a shredding blade, a shredder attachment on a KitchenAid stand mixer, or a box grater to shred the broccoli stems. Add them to a bowl, then dice up the broccoli florets into small pieces and add them to the bowl with the shredded stems.
- Add shredded carrots and cabbage to the bowl with the broccoli.
- Prepare the coleslaw dressing. Whisk together mayonnaise, maple syrup, apple cider vinegar, dijon mustard, celery seeds, salt and pepper in a small bowl. I’ve provided the ingredient quantities in the recipe card below. If you’d like tips and tricks on making this coleslaw dressing recipe, follow the link for the full blog post. You can make the dressing up to 2 weeks in advance, and store it in the fridge until you’re ready to make the coleslaw.
- Toss the veggies and dressing together. Pour the salad dressing into the bowl with the broccoli, shredded cabbage and carrots. Toss to combine everything, then transfer the broccoli slaw to the fridge for 1 hour. This will allow the flavors to develop.
Recipe notes
All of the ingredients in this recipe are naturally gluten free. To make this broccoli slaw dairy free, use a vegan mayonnaise substitute in the dressing.
You can also make this recipe with a 12 ounce bag of broccoli slaw mix, combined with 3 cups of broccoli florets, instead of combining the shredded cabbage, broccoli, and carrots at home yourself.
Store any leftover broccoli slaw in an airtight container in the fridge for up to 24 hours. Since the slaw has already been tossed in the dressing, it will only keep it’s crunchy texture for up to 1 day.
Optional additions
This recipe is for a basic broccoli slaw. If you’d like to mix things up, you can add any of these ingredients to the slaw.
- Add ¼ cup diced green onions for an additional layer of crunch and flavor.
- Mix in ½ cup minced red onions for a tangy, crisp addition.
- Add ½ cup raisins or dried cranberries for a sweet addition to the salad.
- Mix in ½ cup thinly sliced cucumber or celery for an additional crunchy vegetable.
- Add ½ cup cooked, crumbled bacon for a salty, crunchy addition.
- Mix in ½ cup cashews or almonds for a salty, nutty crunch.
What to serve it with
This easy broccoli slaw recipe is so versatile! You can serve it with grilled meats, or smoked meats, sandwiches, hot dogs, or fish tacos, or with any BBQ main course. Try pairing it with these tasty combos this summer, and beyond!
More salad recipes
Try these other tasty salads, all perfect for serving at summer BBQ’s, potlucks, and picnics!
Broccoli Slaw
Ingredients
Broccoli Slaw
- 2 cups shredded broccoli stems
- 3 cups small broccoli florets, chopped
- 1 cup shredded red cabbage
- 1 cup shredded carrots
Coleslaw Dressing
- ½ cup mayonnaise
- 2 ½ tablespoons maple syrup, or honey
- 4 teaspoons apple cider vinegar
- 4 teaspoons dijon mustard
- ½ teaspoon celery seeds
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Using a sharp knife, cut the stalk from the head of broccoli, then remove the stems from each of the broccoli florets. Separate the stems and florets.
- Use a food processor with a shredding blade, a shredder attachment on a KitchenAid stand mixer, or a box grater to shred the broccoli stems. Add them to a bowl, then dice up the broccoli florets into small pieces and add them to the bowl with the shredded stems.
- Add the shredded red cabbage and carrots to the bowl.
- Prepare the dressing by whisking the mayonnaise, maple syrup, apple cider vinegar, dijon mustard, celery seeds, salt and pepper together in a small bowl.
- Pour the coleslaw dressing into the bowl with the broccoli, cabbage and carrots. Toss to combine everything.
- Refrigerate for 1 hour before serving.
Notes
- All of the ingredients in this recipe are naturally gluten free. To make this broccoli slaw dairy free, use a vegan mayonnaise substitute in the dressing.
- You can also make this recipe with a 12 ounce bag of broccoli slaw mix, combined with 3 cups of broccoli florets, instead of combining the shredded cabbage, broccoli, and carrots at home yourself.
- Store any leftover broccoli slaw in an airtight container in the fridge for up to 24 hours. Since the slaw has already been tossed in the dressing, it will only keep it’s crunchy texture for up to 1 day.
- Optional additions:
- ¼ cup diced green onions
- ½ cup minced red onions
- ½ cup raisins or dried cranberries
- ½ cup thinly sliced cucumber or celery
- ½ cup cooked, crumbled bacon
- ½ cup cashews or almonds
Nutrition Facts
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