Broccoli Slaw

Broccoli Slaw

I love vegetables, and have since I was a kid.  I would eat seconds of vegetables when my siblings wouldn’t even want to finish their firsts.  In fact, sometimes I would finish their portions off, too.  Because of my love for them, I’m always trying to find new ways to prepare and eat them.   I probably have a salad every single day, along with whatever else I’ve got roasted, grilled, or steamed.  Some days, however, I am just not in salad mode or I just want something different.  That’s where broccoli slaw comes in.  It is not your typical coleslaw with thin slices of cabbage.  Nope.  It’s thick, shredded stalks of broccoli, with carrots, or red cabbage often added to it.

These days you can even find packages of Rainbow Slaw in the produce section by the bagged lettuce, which is thick, shredded cauliflower, broccoli, carrots, and red cabbage.  The options are endless.  I love this stuff because it’s so crunchy and satisfying.  Normally, I will simply add red onions, dried cranberries, and toasted, slivered almonds.  The best part about broccoli slaw is that you can change it up any way you like.  Think chopped apples, pears, green onions, raisins (regular or golden), or currants.  Sometimes I like to pump up the nutritional value even more by adding small broccoli florets.  Just use what you have or whatever your personal preference is.  There’s no wrong answer here!

Now, we need to talk dressing.  Sure, you can buy the pre-made coleslaw dressings if you have a strong aversion to making your own.  This dressing is so easy, however, you may change your mind.  It’s only 5 ingredients….ready?  Mayo, apple cider vinegar, honey, salt and pepper.  That’s not so bad, is it?  You can whip it up ahead of time and pop it in the fridge until you’re ready to dress the slaw.  Instead of using mayo in the dressing, I like to use Vegenaise.  I really don’t care for mayo, so last year I saw a recipe for a coleslaw dressing that included Vegenaise, and I was intrigued.  I tried it and loved it.  I think it makes a great dressing and you can use it anywhere you use mayo.  It’s normally in the refrigerated section in the health foods department, or you can find it at Whole Foods.  The bottom line is, whether you use mayo or Vegenaise, you’ll love this dressing.  If you use mayo and your dressing seems thick, add a tablespoon of canola oil to thin it out.

Oftentimes I don’t need to make a whole bag of coleslaw at a time, and I don’t want to dress all of it since it will lose it’s crunch factor if it sits in the dressing too long.  I normally make the dressing and store it in an airtight container in the fridge.  I’ll use half of the bag of broccoli slaw for one meal, and save the other half for another time later in the week.  Just reserve the other half of the dressing until you’re ready to use it.

You definitely have to give this a try — it’s crunchy and chewy, with a creamy dressing that makes it feel indulgent.  It’s great as a side for burgers or hot dogs, or even grilled salmon or chicken.  You may even get the kids to try this!

Broccoli Slaw
Prep time
Total time
Fresh, crunchy broccoli slaw with chewy, dried cranberries, red onion, and toasted, slivered almonds dressed in a creamy dressing. Great as a side dish for a barbecue or any time you'd like some variety!
Serves: 4-6 servings
  • One bag of Broccoli Slaw (about 8-12 ounces)
  • ¼ cup red onion, thinly sliced
  • ½ cup dried cranberries
  • ⅓ cup toasted, slivered almonds (I buy these at Trader Joe's)
  • ½ cup Mayo or Vegenaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  1. Place the broccoli slaw, red onion, and dried cranberries in a large bowl. Set aside.
  2. In a small bowl, whisk together the mayo or Vegenaise, apple cider vinegar, honey, salt and pepper until well combined. Add more salt and pepper, if necessary.
  3. Pour the dressing over the slaw mixture and toss until the slaw is well-coated with the dressing. Sprinkle each serving with the toasted slivered almonds.
The dressing can be made in advance and stored in an airtight container in the refrigerator.
If you won't be using all of the slaw at one meal, make half and reserve the leftover slaw and dressing for another time later in the week.