Broccoli Slaw

about the recipe

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.


No Mayo Slaw Dressing – ¼ cup plain Greek yogurt dairy or non-dairy; or mayo – 2 tablespoons olive oil – 2 tablespoons lemon juice – 2 tablespoons Swerve or sweetener of choice – 1 teaspoon Garlic powder – ½ teaspoon Celery seed – ¼ teaspoon cayenne pepper optional – Salt and Pepper to taste Salad – 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.