This Broccoli Slaw Salad recipe is one of my favorite sides to serve for summer entertaining. (Though it works well year around.) Crunchy broccoli and almonds, sweet cranberries, and a touch of punchy red onion are dressed in a sweet heat dressing. It provides just the right balance for grilled meats. Making slaw from broccoli stems is a great way to use all of the vegetable, but if you are pressed for time, you can pick up a bag of coleslaw or broccoli slaw mix at the grocery store.
One of my favorite veggies to enjoy raw is broccoli.
The crunch-factor can't be beat, and I love how a delicious broccoli salad makes me feel.
A few weeks ago when I found myself with a lot of broccoli on hand, I started thinking about using some of it in a salad. And while I was at it, why not use the stalks too?
This Broccoli Slaw Salad recipe is a fabulous way to use ALL the broccoli, however if you are short on time you can just as easily pick up a bag of broccoli slaw at the grocery store.
To keep things light, I used a no-mayo dressing, which makes this a great side to heartier dishes for your next grill out.
Broccoli Slaw Ingredients
- Yogurt: You can use dairy or non-dairy yogurt.
- Olive Oil: I recommend using a good quality extra-virgin olive oil.
- Lemon Juice: Freshly squeezed is best.
- Sweetener: You can make this sugar-free by using a sweetener like Swerve or use your favorite sweetener.
- Additional Seasonings: A blend of garlic powder, celery seed, cayenne pepper, salt, and pepper adds just the right punch of flavor.
- Broccoli Slaw: Buy it or shred your own.
- Broccoli Florets: If you are short on time, you can buy pre-chopped broccoli.
- Almonds: I like sliced almonds in this recipe, but feel free to use your favorite nut.
- Cranberries: Dried cherries would work as well.
- Red onion: If you are sensitive to raw onion, soak the onion in cold water for 30 minutes. Drain well before adding to the salad.
How Do I Make Broccoli Slaw Salad?
Gather Your Ingredients - First, you want to get all of your ingredients together. You will need broccoli, broccoli slaw, carrots, cabbage, red onion, almonds, cranberries, Greek yogurt, olive oil, lemon juice, Swerve, garlic powder, celery seed, cayenne pepper, salt, and pepper.
Make the Dressing - Next, combine yogurt, olive oil, lemon juice, Swerve, Garlic powder, celery seed cayenne pepper and salt and pepper in a blender or small bowl. Mix well. May be made ahead or tossed immediately.
Prepare the Salad - Finally, in a large bowl combine slaw, florets, almonds, cranberries and red onion. Toss with salad dressing.
Enjoy - This salad will keep in the refrigerator for up to two days.
Frequently Asked Questions for Broccoli Slaw Salad:
I prefer this dish the same day it is made because the texture is best then, but you can keep it in the fridge for up to three days. I prefer leftovers after the first 24 hours in wraps or on sandwiches.
Yes! If you want to do this, I would recommend omitting the olive oil and using ¼ cup + two tablespoons of mayonnaise
Any sweetener will do - even honey or maple syrup! I recommend starting with a tablespoon of sweetener and then adjusting according to your tastes. I personally went with a bit of a sweet-heat thing here, so if you are leaving off the cayenne pepper you may want to dial the sweetener down a notch or two. (Or not!)
Look for broccoli that has tight florets that are an even dark green.
Keep broccoli loosely wrapped in plastic or in a vegetable bag in the crisper of your refrigerator. Once it is cut into florets it will begin to lose moisture, so it is best to wait to cut it until you are ready to used it. (Though you can store florets in an airtight container with a damp paper towel covering it for up to five days.)
Variations for This Broccoli Slaw Recipe:
- To Make Vegan Broccoli Salad: Use plain non-dairy yogurt. Alternatively, Vegan Mayo (Veganaise) is amazing in this dressing.
- Make it Dairy Free: Use plain non-dairy yogurt
- Make it Nut Free: Omit the almonds and instead use sunflower seeds or pepitas.
- In the fall, I like to add in a chopped Fuji apple. You can do this in addition to or in place of the cranberries.
- Garnish with ramen noodles to up the crunch factor!
Tips for Making this Broccoli Slaw Salad Recipe
- This salad may be made ahead and stored in the fridge for up to two days.
- If you have Broccoli in the fridge, use the stalks to make your own broccoli coleslaw. You can grate them with a hand grater, but a food processor makes quick work of this. I like to add in shredded purple cabbage and carrots.
- This salad is a great side for your next grill out! Serve it with grilled chicken, burgers, or steak.
- It is also great in wraps.
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Tools to Make This Recipe:
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15-Minute Broccoli Slaw Salad
No Mayo Slaw Dressing
- 16 ounces broccoli slaw or a mixture of shredded broccoli stalks, purple cabbage, and carrots
- 6 ounces broccoli florets
- ½ cup sliced almonds
- ⅓ cup dried cranberries
- ½ cup red onion diced
- In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, Swerve, garlic powder and celery seed.
- If you like a little heat, add in cayenne pepper.
- Season to taste with salt and pepper.
- In a large bowl, add broccoli slaw, broccoli, almonds, cranberries and red onion.
- Toss salad with dressing. Refrigerate until serving.