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This crunchy, flavorful broccoli slaw has crisp apples, tart cherries, sunflower seeds, and a tangy-sweet dressing.
Bursting with nutritional goodness, this broccoli slaw recipe offers a satisfying crunch and a tangy flavor that everyone will love, whether you’re looking for a quick and easy side dish, a light lunch, or a healthy addition to your meal.Pin this recipe for later!
Table of Contents
Why You’ll Love This Broccoli Slaw Recipe
Made of broccoli, which is shaved into thin strips, carrots, and cabbage, this easy salad is similar to a coleslaw but I love that it doesn’t get all soggy when sitting in the fridge.
- A Year-Round Favorite – All of the ingredients are available all year long. It’s not just a summer side dish!
- Customizable – Use any kind of apple or swap the sunflower seeds for slivered almonds or pecans.
- Simple to Make – With a 4-ingredient dressing and a 4-ingredient salad mix, this simple salad takes less than 10 minutes to make.
- Nutritious – Broccoli is a superfood and full of fiber! It also has loads of other vegetables, like red cabbage and julienned carrots. Make it lower calorie by using less dressing, or swapping in low-fat or lower calorie ingredients.
How To Make Broccoli Slaw
- Whisk together the dressing.
- Combine salad ingredients in a large bowl.
- Pour the dressing over the salad and stir to combine.
Traditional coleslaw is made with shredded cabbage, while this version is made with shaved broccoli stems. Broccoli is a healthier alternative to cabbage, with more fiber and nutrients.
Yes, you can add your favorite ingredients like raisins, cranberries, nuts, or seeds to enhance the flavor and texture.
Yes, and I highly recommend it! Using a pre-packaged mix is a convenient option and saves time in preparation.
Yes, you can make this slaw a day in advance, but it’s best to dress it just before serving to maintain its freshness and crunchiness.
If you would prefer to shred the broccoli stems yourself instead of using a mix:
1. Trim the broccoli: Cut off the florets from the broccoli head, leaving behind the thick stems.
2. Peel the stems: Use a vegetable peeler or a paring knife to remove the tough outer layer of the broccoli stems. This outer layer can be fibrous and may not be as pleasant to eat in the slaw.
3. Prepare the stems: Take the peeled broccoli stems and shred them using either a box grater or a food processor with a grating attachment.
If there happen to be any leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.
- If shredding your own stems, choose fresh and firm broccoli with vibrant green stems for the best flavor and texture.
- For added convenience, you can purchase pre-packaged mix at the grocery store.
- Experiment with different dressings such as a tangy citrus vinaigrette or a creamy yogurt-based sauce.
- Toss in some toasted nuts or seeds to provide a delightful crunch to your slaw.
- Let the flavors mingle by refrigerating the dressed slaw for at least 30 minutes before serving.
- For a bit of heat, sprinkle some crushed red pepper flakes or a generous amount of black pepper to the dressing.
More Broccoli Recipes
- Broccoli Pasta Salad
- Parmesan Ranch Broccoli
- Sauteed Broccoli
- Garlic Parmesan Broccoli Pasta
- Roasted Broccolini
- Broccoli Rice Casserole
Broccoli Slaw Recipe
- 12 ounces broccoli slaw
- 1 honeycrisp apple diced into small, bite-sized pieces
- 1 cup dried cherries
- ¼ cup sunflower seeds
- 1/4 cup thinly sliced red onion
- 6 ounces plain Greek yogurt
- ⅓ cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- Kosher salt and black pepper to taste
- In a large bowl, whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar. Taste and season with a pinch of salt and black pepper
- Add broccoli slaw, apples, dried cherries, red onions and sunflower seeds to the bowl and stir gently to coat completely.
- Chill until ready to serve.