15-Minute Broccoli Slaw Salad

Overhead photo of Broccoli Slaw Salad in a white bowl on a white background.

15-Minute Broccoli Slaw Salad

If you are looking for a wholesome side for your next gathering, this Broccoli Slaw Salad Recipe is a fabulous option. It is packed with both flavor and nutrition and is a crowd pleaser. Naturally gluten-free and easily made vegan. Leftovers are great on sandwiches and wraps.

Course Side Dish

Cuisine American, Gluten Free, Healthy

Keyword crunchy, spicy

Prep Time 15

Total Time 15

Servings

Calories 131kcal

Author Wendy Polisi

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Make Vegan Broccoli Salad by using non-dairy yogurt.

Nutrition