This Broccoli Slaw recipe is addictive! All you need is about 10 minutes to throw it all together, and it’s perfect for bringing to a party, or enjoying as a packed lunch. The flavor gets even better as it marinates.
How Do you Cut Broccoli for Slaw?
If you have broccoli stems on hand, you can cut them, or shred them, for this coleslaw recipe. First, you’ll want to peel away the thicker outer layer of the broccoli, which is about 1/8-inch thick.
Tip: When shopping for broccoli, look for ones with large, thick stems for the best results. They will have more tender insides to work with, compared to the thinner stems.
You can use a sharp knife to cut the broccoli stems into thin, matchstick pieces, similar to the kind you’d buy in the bag at the store.
You can also use a box grater to shred it (use the side with the largest holes), or the shredding blade of a food processor, to shred the broccoli slaw quickly. If making this from scratch, you’ll also want to shred a couple carrots, too!
Are Broccoli Stalks Healthy?
Yes! According to the USDA, broccoli stalks have almost the same nutrient content as broccoli florets. Broccoli stems might have slightly more fiber, while the florets may have slightly more phytochemicals, so you’ll get the best of both worlds when you eat the whole plant!
How Do You Make Broccoli Slaw from Scratch?
Making broccoli slaw from scratch is easy! All you need to do is stir together the dressing ingredients, then pour them over the shredded broccoli and carrots.
Add in some crunchy almonds, along with sweet & chewy dried cranberries, and you’ll have a salad that everyone will crave.
Feel free to modify this recipe to use what you have on hand, too. Roasted sunflower seeds, pecans, walnuts, and raisins all make excellent add-ins.
Where to Buy Broccoli Slaw
This salad is the fastest to prepare when you start with a pre-shredded mix. You can buy broccoli slaw at the store in the refrigerated section, where they sell other packaged produce, like trimmed green beans and bagged lettuce.
I tend to use the store-bought version for this salad more often than shredding the stems myself, but either way works! I hope you’ll enjoy it.
If you plan on serving this broccoli slaw recipe at a party, I’d recommend storing the dressing and slaw ingredients separately until shortly before you plan on serving it. I love the crunch from the fresh vegetables!
Once this salad is dressed, I think it tastes best within 24 to 48 hours of making it. You can keep it in an airtight container in the fridge until you’re ready to eat it again.
- 1 (12 oz.) bag broccoli slaw mix (see notes)
- 1/2 cup diced red onion
- 1 cup fresh cilantro , chopped
- 1/2 cup sliced almonds (or sunflower seeds)
- 1/2 cup dried cranberries (or raisins)
- In a large bowl, combine the broccoli slaw, red onion, cilantro, almonds, and cranberries. Set it aside while you prepare the dressing.
- In a glass measuring cup or small bowl, combine the olive oil, vinegar, mustard, honey, garlic, ginger, salt, and several grinds of black pepper. Whisk well to combine.
- Pour the dressing over the salad ingredients, and toss well until everything is lightly coated. Allow the salad to rest for at least 15 minutes before serving, so the flavors can marinate, then serve.
- Leftover salad can be stored in an airtight container in the fridge for up to 48 hours. If you want to make this salad ahead of time, I'd recommend storing the dressing and almonds separately, so the ingredients don't get too soggy. You can toss everything together 15 to 30 mintues before serving it, for the best crunchy texture.
Nutrition information is for 1/4 of this recipe. This information is automatically calculated, and is just an estimate, not a guarantee.
If you try this Broccoli Slaw recipe, please leave a comment below and let me know what you think! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience!