Broccoli slaw mixes crunchy broccoli, cabbage, & carrots in a creamy, tangy dressing for a vibrant, delicious vegan side dish for BBQs, potlucks, & more!
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What Is Broccoli Slaw?
Broccoli coleslaw is a delicious and nutritious variety of slaw made primarily of julienned/shredded broccoli stems alongside classic slaw ingredients – like cabbage and carrots, all in a typical, creamy vegan mayo-based dressing. It’s simple to prepare with just 7 ingredients and is wonderfully crunchy with a creamy, tangy flavor – a healthy, delicious, easily customizable, and versatile side dish!
Love crunchy side salads? Try my ramen noodle cabbage salad.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations and Add-Ins
- Toasted sesame oil (add a few drops to the dressing for deep, nutty depth)
- Spice (add heat with cayenne pepper, hot sauce, or chili flakes – to taste)
- Seasonings (add depth to the broccoli slaw dressing recipe with a little garlic, celery salt, and/or smoked paprika – add to taste)
- Red Onion/Shallots (thinly sliced for a little sharp flavor and crisp texture)
- Apple or pear (adds sweet-tart flavor to the healthy broccoli slaw recipe – Granny Smith, Gala, Honeycrisp)
- Orange segments (peeled works best for juicy sweet-tart flavor)
- Fresh herbs (like parsley, green onion, or chives)
- Add-ins (for more texture/flavor, try sweet, chewy raisins/cranberries and/or crunchy slivered almonds, chopped pecans/walnuts, pumpkin seeds, etc.)
- Ramen noodles (for even more crunch – add just before serving)
- Protein (make this recipe for broccoli slaw more of a meal with chickpeas, quinoa, tofu/tempeh, etc.)
How to Make Broccoli Slaw
Step 1: First, rinse and dry the broccoli, then cut or tear the florets from the broccoli stem and set them aside. Trim ¼-inch from the bottom of the stems (and discard). Also, use a vegetable peeler to remove any thick peel.
Step 2: Thinly slice the stems (or use a julienne peeler/ mandoline) into 2-inch matchsticks or slices and transfer them to a large salad bowl. Mince the broccoli florets next and transfer them to the bowl.
Step 3: Then, peel and julienne the carrots and thinly shred/slice the cabbage (using a knife or mandoline), and transfer to the bowl.
Step 4: In a separate small bowl, whisk the vegan mayo, apple cider vinegar, Dijon mustard, sugar, and salt and pepper (to taste).
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Step 5: Toss it with the broccoli slaw mixture, taste, and adjust. Leave the broccoli slaw to chill and marinate in the fridge for at least 30 minutes before tasting once more, adjusting if necessary, and serving!
FAQs
Sure, you could swap it with vegan Greek yogurt or use olive oil to make a maple-Dijon dressing instead for a sweet, tangy flavor minus the creaminess.
Sure – though it may not taste as fresh, it’s a great option when you’re running low on time. Alternatively, you could use regular slaw mix and add the broccoli at home.
Coleslaw with broccoli is absolutely loaded with vitamins, minerals, fiber, and antioxidants – including vitamins C and K, potassium, folate, iron, calcium, etc. While a vegan mayo-based dressing does make it a little heavier, there are several ways to lighten it if preferred.
Pro Recipe Tips
- Use fresh veggies: For the freshest, best flavor and crunchiest texture, use fresh veggies.
- Shred the veg evenly: To avoid random extra-chunky bits. You could use a mandoline, box grater, or food processor to make this step easy and guarantee uniform pieces.
- Leave it to chill: I recommend at least half an hour (though an hour is even better) for it to chill and flavors to meld.
- Taste and adjust: Balance the creamy vegan mayo dressing according to your preferred level of vinegar, mustard, optional sweetener, etc.
Serving Suggestions
This crunchy broccoli cabbage slaw is the perfect side dish at a BBQ or picnic, at potlucks, during the holiday season, and more, with:
- With vegan black bean tacos with veggies and burritos (like this butternut squash bean burrito)
- Alongside vegan burgers and hotdogs
- With grilled tofu/other proteins
- In or alongside a sandwich or wrap – like vegan smashed chickpea salad, a vegan Reuben sandwich, easy vegan hummus wraps, or buffalo chickpea wraps
- With a baked potato
- With vegan fried chicken and other mock meats
Storage Instructions
Make Ahead: You can prepare the vegetables and dressing a day or two in advance and store them separately until about 30 minutes before serving.
Store: In an airtight container in the fridge for 3-4 days, stirring between servings. Note that the vegetables will soften over time.
Freeze: I don’t recommend freezing this raw broccoli and cabbage coleslaw as it will become mushy/soggy.
Broccoli Slaw
Ingredients
- 2 large heads of broccoli with stems
- 2 large carrots julienned
- ¼ of a small red cabbage thinly sliced
Dressing
- ½ cup of vegan mayo
- 1 tablespoon of apple cider vinegar
- 2 teaspoons of Dijon mustard
- 1 tablespoon of sugar
- Salt and pepper to taste
Instructions
- Remove the broccoli stem from the florets. Place the florets aside.
- Chop ¼ inch from the bottom of the broccoli stems and discard it.
- Lightly peel the stems to remove the thick hard layer.
- Once the stems are ready, thinly slice them to 2 inches long. Place the broccoli stems in a large salad bowl.
- Place the broccoli florets on the cutting board and mince them. Transfer the minced broccoli florets to the salad bowl.
- Add the carrots and cabbage to the salad bowl.
- In a small bowl, mix the vegan mayo, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Mix well until the sugar is fully dissolved. Taste and adjust seasoning levels. Add the dressing to the slaw and mix well. Taste and adjust any salt or pepper.
- Place the broccoli slaw in the refrigerator for 30 minutes before serving for the flavors to fully mix in with the veggies.
Notes
- Use fresh veggies: For the freshest, best flavor and crunchiest texture, use fresh veggies.
- Shred the veg evenly: To avoid random extra-chunky bits. You could use a mandoline, box grater, or food processor to make this step easy and guarantee uniform pieces.
- Leave it to chill: I recommend at least half an hour (though an hour is even better) for it to chill and flavors to meld.
Andrea says
So yummy and pretty!