Creamy Broccoli Slaw is a crunchy, crispy, summer addition to any barbecue, picnic, or potluck!
Shredded broccoli is mixed with tart granny smith apples, chewy dried cranberries, and crunchy sunflower seeds tossed in a simple creamy dressing!
Serve this as a side, on top of pulled pork sandwiches, or even in a wrap or burger!
Ingredients for Broccoli Slaw
Why decide between a broccoli salad and a creamy coleslaw when you can have both? This easy broccoli slaw recipe combines shredded broccoli stalks with carrots and a bit of purple cabbage.
- Broccoli Slaw: Broccoli coleslaw mix is sold at almost any grocery store near the bagged salads. You can also easily make your own with broccoli stems.
- Fruits: shredded granny smith apples and dried cranberries add sweetness
- Seeds: we love sunflower seeds but they can be replaced with blanched almonds or other nuts
- Dressing: mayo, vinegar, and sugar
Variations
- This broccoli slaw dressing is great with almost any kind of coleslaw mix.
- Add sliced green onion or diced red onion if desired.
- A teaspoon or two of Dijon mustard can be added to the dressing.
To Make Broccoli Slaw
- Salad: Cut granny smith apple into julienne matchsticks or small dice (recipe below). Toss with lemon juice to keep them from browning.
- Dressing: For the broccoli slaw dressing, combine the dressing ingredients.
- Combine: Toss all ingredients with the dressing and refrigerate to allow the flavors to blend.
This broccoli slaw recipe is a great way to use up broccoli stems. You can also finely chop some of the broccoli florets and add them in.
- Rinse the stems and peel away the tough outer layer.
- Cut the stems into fine matchsticks (julienne) or shred them with the largest holes on a box grater or food processor. I prefer fine matchsticks in this recipe.
- Use in place of bagged slaw in the recipe below.
To Store Broccoli Slaw
Creamy broccoli slaw will keep up to four days in the refrigerator. If it gets a little watery, drain it, add some extra sunflower seeds for crunch!
Serve It Next To…
Broccoli slaw is such a versatile salad all year long! Scoop over a bed of mixed green lettuce and top with croutons or add into a wrap with slices of cooked bacon or even over pulled pork! Add some creamy crunch to your favorite hamburger.
Serve alongside grilled sausages or as a side to hotdogs for a new twist on a summer barbecue!
More Favorite Coleslaw Recipes
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Broccoli Slaw
Shredded broccoli is mixed with Granny Smith apples, dried cranberries, and crunchy sunflower seeds in a simple creamy dressing!
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Cut the apple in half and remove the seeds. Cut into fine matchsticks (julienne) and toss with lemon juice.
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In a large bowl, add the mayonnaise, vinegar, sugar, and celery seed. Whisk to combine.
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Add the broccoli slaw, apple, cranberries, and sunflower seeds. Mix well and refrigerate for 1 hour.
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Garnish with additional sunflower seeds if desired.
To shred your own slaw: You can also finely chop some of the broccoli florets and add them in along with shredded carrot and/or cabbage.
- Rinse the stems and peel away the tough outer layer.
- Cut the stems into fine matchsticks (julienne) or shred them with the largest holes on a box grater or food processor. I prefer fine matchsticks in this recipe.
- Use in place of bagged slaw in the recipe below.
Store leftover salad in a covered container in the fridge for up to 4 days. Stir before reserving.
Calories: 161 | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 81mg | Potassium: 302mg | Fiber: 1g | Sugar: 9g | Vitamin A: 317IU | Vitamin C: 71mg | Calcium: 46mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish
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