- Food: Broccoli Slaw
- Writer: Nicolas Wilson
- Content-Type: Food Blog
This quick broccoli slaw recipe is creamy and colorful, and it’s a fantastic side dish. Pack it for a picnic or serve it with whatever you’re preparing for dinner!
This broccoli slaw dish has become a favorite of Jack’s. Don’t get me wrong, I enjoy it as well, but I haven’t heard him gush over a salad in quite this way in a long time… I’m not sure when it will happen.
The dried cranberries, with their sweet-tart flavor that contrasts with the crunchy vegetables and creamy, tangy dressing, are his favorite part.
He hasn’t stopped talking about it since I served it as a side dish with dinner the other night!
Fortunately for him, this broccoli slaw recipe is exactly what I enjoy making in the summer. It’s light and refreshing, and it keeps for a couple of days in the fridge, making it ideal for picnics and cookouts.
I intend to watch it over and over during the season, and I hope you will as well.
How to make it?
Another fantastic feature of this broccoli slaw recipe? It makes use of the entire head of broccoli, including the stalk! This is how I make it:
- Remove the broccoli florets from the stalk first. For this recipe, you’ll need very few florets, so remove as much of the stalk as possible. Break the florets into little pieces with your hands and measure 2 cups.
- Trim any rough, woody sections of the stem after that. I use a knife to cut off the bottom 1/4-inch of the stalk and a vegetable peeler to remove any thick skin.
Then, like the ones seen above, chop the stalk into thin planks. Make 1 1/2-inch matchstick out of the planks.
- Alternatively, if you have a julienne peeler, keep the stalk intact and slice it into thin strips with the peeler. Working with 1 very large or 2 medium heads of broccoli, julienne the stems until you have 3 cups.
Ingredients for broccoli slaw
This broccoli slaw recipe benefits from the addition of sliced cabbage and julienned carrots.
- Red onion — For a crisp, flavorful depth.
- Dried cranberries — These lend a sweet-tart flavor and a chewy texture to the dish.
- Almonds, sliced — for a nutty crunch.
- And no, it’s not the store-bought kind of coleslaw dressing! I make my mayonnaise with high-quality mayonnaise, apple cider vinegar, Dijon mustard, and maple syrup. When I make regular coleslaw, I add celery seeds, but not in this broccoli slaw recipe. Also, you won’t use all of the dressing. Start with 3/4 of a cup and add more to your liking.
This broccoli slaw dish is quite easy to prepare once you’ve sliced the vegetables. Simply combine the dressing ingredients in a mixing bowl, then weigh the almonds and cranberries…
and then toss!
Tips and Variations for Broccoli Slaw
- Allow it to marinate for a while. This slaw is delicious right immediately, but I prefer it more after the flavors have had time to blend in the refrigerator. If possible, prepare it a few hours or even a day ahead of time.
- If you’re cooking the broccoli slaw ahead of time, save some almonds and cranberries for garnish. Because the almonds and cranberries soften as they sit in the dressing, adding them shortly before serving will give you the nicest texture. They’re also a lovely addition to the salad as a final touch!
- Veganize it. In the dressing, use vegan mayonnaise. Sir Kensington’s or this homemade version are my favorites.
- Make it nut-free by omitting the nuts. Tossed sunflower seeds can be used in place of almonds.
- Take a shortcut. Use a bag of store-bought broccoli slaw mix instead of slicing your vegetables. Depending on the size of your bag, you’ll need different amounts of dressing. For a 12-ounce bag of slaw mix, start with half the dressing, and for a 1-pound bag, start with 3/4 of the dressing. After that, you can add more to your liking.
Serving Suggestions for Broccoli Slaw
Barbecues, cookouts, and potlucks would all benefit from this broccoli slaw. It goes nicely with grilled corn on the cob, grilled vegetables, fruit salad, and pasta salad, among other summer sides. You can’t go wrong with any of these as the main course:
- The Best Vegetarian Burger
- Burgers with black beans that are simple to make
- Portobello Mushroom Burger
- Sandwiches with Jackfruit
- Po’ Boy Sandwich with Crispy Cauliflower
Serve this broccoli slaw as a side dish with your favorite protein for a quick supper. With these Caprese Sandwiches or these Chickpea Salad Sandwiches, we adore taking it on picnics. Enjoy!
|Time to Prepare: 30 minutes
This quick and easy broccoli slaw recipe is a tasty side dish! We enjoy taking it on picnics and serving it during cookouts in the summer. 1 extremely large or 2 medium heads of broccoli will provide 3 cups of julienned broccoli stems.
- 3 cups julienned broccoli stems
- 2 cups small broccoli florets
- 1 cup julienned carrots
- 1 cup sliced red cabbage
- ¼ cup thinly sliced red onion
- ½ cup toasted sliced almonds, reserve some for garnish
- ⅓ cup dried cranberries, reserve some for garnish
- Coleslaw Dressing, omit the celery seed
- Combine the broccoli stems, florets, carrots, cabbage, onion, almonds, and cranberries in a large mixing bowl.
- Drizzle approximately a third of the dressing over the salad and toss to coat. If desired, add extra dressing. Serve with the almonds and cranberries that were set aside.
Note: Instead of the broccoli stem, florets, carrot, and cabbage, you can use a 12- to 16-ounce bag of store-bought broccoli slaw. To taste, adjust the amount of dressing.