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I’ve been making broccoli slaw since I can remember in my adult life. Even in college when I didn’t do much cooking (survived on stir fry meals and frozen pizza), I’d buy pre-cut bags and make my own creamy broccoli slaw salad dressing. These days I’m still big on convenience (2 kids and all…), but I also like to make food from scratch when I can. It turns out, making this easy broccoli slaw recipe using fresh broccoli and carrots makes it even better!

What Is Broccoli Slaw?

Broccoli slaw is a lot like cabbage coleslaw, but uses shredded broccoli stems and florets instead of cabbage. It combines crisp broccoli and fresh carrots with an irresistible, lightly sweet creamy broccoli slaw dressing, then finishes with sliced almonds for added crunch.

Ingredients & Substitutions

This section explains how to choose the best broccoli slaw ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Broccoli Slaw:

• Broccoli & Carrots – Use a small bunch of broccoli with stems included and one carrot. Alternatively, you can use about 4 cups of pre-made broccoli slaw mix in a bag from the grocery store.
• Sliced Almonds – Although optional, I recommend adding these for the perfect flavor and crunch. You could also use walnuts, hazelnuts, cashews, or pecans. For a nut free option, use sunflower seeds instead.

Broccoli Slaw Dressing:

• Mayonnaise – I make my own avocado oil mayonnaise for this, but store-bought or even plain Greek yogurt would work as well.
• Apple Cider Vinegar – Gives that tangy coleslaw flavor. You could also use lemon juice or white wine vinegar.
• Honey – I usually use sugar-free honey to avoid added sugar, but any kind works.
• Dijon Mustard – Although it adds additional flavor and tang, Dijon mustard is not essential to the dressing. You could use yellow mustard, honey mustard, or brown mustard instead, or omit the mustard altogether.
• Sea Salt & Black Pepper – To taste.

How To Make Broccoli Slaw

This section shows how to make broccoli slaw salad, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Cut off the florets. Wash and dry broccoli. Cut broccoli florets away from broccoli stalks.
2. Chop finely. Chop florets into small pieces, as this will prevent them from overpowering the shredded stems in the broccoli slaw. Place in a large bowl and set aside.

3. Peel the stem. Use a vegetable peeler (recommended) or sharp knife to peel broccoli stem.
4. Shred the stem. Julienne broccoli stems into thin matchstick pieces. Add to bowl with the chopped florets.

TIP: Use a food processor for less effort.

You can slice the stems thinly by hand using a knife, but I recommend using a food processor with grating attachment. A box grater would also work.

5. Shred the carrots. Wash, dry, and peel carrots. Julienne them the same way as the broccoli stem. Add to bowl with broccoli.
6. Mix the broccoli slaw dressing. Whisk together the mayo, apple cider vinegar, honey, Dijon mustard (if using), salt, and pepper.

7. Combine. Pour broccoli slaw dressing over the salad and toss to coat. Adjust salt and pepper to taste if needed.
8. Add crunch. Add almonds and toss again.

TIP: Let the flavors develop if you have time.

You can enjoy this salad right away, but if you have time, refrigerate for at least 1 hour (up to 3 days) to let the flavors develop. Stir right before serving.

Recipe Variations

This dish makes the perfect healthy salad as is, but here are some optional additions if you want to change it up:

• Dried fruit – Add 1/2 cup dried cranberries (regular or sugar-free), raisins, or golden raisins to make it sweeter. You can also try my broccoli cranberry salad for a similar twist.
• Apples – Shred 1 red or green apple into the broccoli coleslaw salad for a sweet and crunchy contrast.
• Onion – Adding 1/4 to 1/2 cup of diced or thinly sliced red onion to broccoli slaw provides a hint of spice and sweetness, adding an extra layer of flavor.
• Make a meal – Top with pan seared chicken breast, grilled chicken, or juicy baked chicken breast to make it a meal.

Storage Instructions

Keep the salad in an airtight container in the refrigerator for up to 3-5 days.

What To Serve With Broccoli Slaw Recipes

This slaw is so versatile that it can be used as a side salad at picnics or potlucks, a side dish at home, or even as a topping! Here are some delicious ideas:

• Chicken – I like to serve this salad with simple pan fried chicken thighs, but I also serve it with coconut chicken tenders for a sweet and savory combo. It also does a great job of balancing out the heat of buffalo flavors, like baked buffalo wings, zesty buffalo chicken breasts, or for a vegetarian option, buffalo cauliflower.
• Fish – Slaw is a classic combo for crunchy fish recipes like fish sticks, crispy parmesan crusted tilapia, or elegant baked haddock with a toasted almond topping.
• Grilled Mains – Broccoli salad with coleslaw dressing pairs well with barbecue mains like smoky grilled shrimp skewers, BBQ ribs, juicy grilled steak, flaky grilled cod, or even grilled lobster tail.
• Topping – Add it to your favorite tacos, make supreme nachos (or cauliflower nachos for a lighter option), or add it to hot dogs or juicy burgers for fresh crunch.

More Creamy Salad Recipes

Say bye to bland salads! Try these easy ones instead — perfect for all occasions.

Broccoli Slaw Recipe (15 Minutes!)

This broccoli slaw recipe has a sweet, creamy dressing that coats fresh broccoli, carrots, and almonds. A perfect salad for summer meals!

Prep: 15 minutes

Total: 15 minutes

Servings: 4 (adjust to scale recipe)

Ingredients

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Wash and dry the broccoli.

2. Cut the broccoli florets away from the stem. Chop into very small pieces, about 1/4 inch in size. Place into a large bowl and set aside.

3. Use a knife or vegetable peeler to peel the broccoli stem. (If the bottom inch of the stem is very woody, just cut it off and discard.) Julienne the broccoli stem into thin matchstick pieces. You can do this by hand using a knife, but I recommend using a food processor with grating attachment. A box grater should also work. Add the stems to the bowl with the chopped florets.

4. Wash, dry, and peel the carrots. Julienne them the same way as the broccoli stem, using a knife, food processor with grating attachment, or box grater. Add the carrots to the large bowl with the broccoli.

5. In a small bowl, whisk together the broccoli slaw dressing: mayo, apple cider vinegar, honey, Dijon mustard (if using), salt, and pepper.

6. Pour the dressing over the broccoli slaw and toss to coat. Adjust salt and pepper to taste if needed.

7. Add the almonds and toss again.

8. Enjoy right away, or if you have time, refrigerate for at least 1 hour (up to 3 days) to let the flavors develop. Stir right before serving.

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Recipe Notes

Serving size: 1 cup

Nutrition information does not include optional ingredients.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 295

Fat 22.5g

Protein 3.4g

Total Carbs 22.1g

Net Carbs 18.6g

Fiber 3.5g

Sugar 15.6g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

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