Broccoli Slaw Salad

Why You’ll Love This Recipe

You’ll love this Broccoli Slaw Salad for its versatility and ease. It’s quick to make, packed with texture, and full of vibrant flavor. The creamy dressing ties everything together perfectly—sweet, tangy, and slightly savory. Plus, it’s a great way to add extra veggies to your meal while keeping things light and refreshing. It pairs beautifully with grilled meats, sandwiches, or seafood.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Broccoli slaw mix (shredded broccoli stems, carrots, and cabbage)
• Mayonnaise
• Apple cider vinegar
• Honey or sugar
• Dijon mustard
• Salt and black pepper
• Sunflower seeds or sliced almonds (optional)
• Dried cranberries or raisins (optional)
• Green onions, sliced (optional)

Directions

1. In a large mixing bowl, add the broccoli slaw mix.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
3. Pour the dressing over the broccoli slaw mix and toss until everything is evenly coated.
4. Stir in optional add-ins such as sunflower seeds, almonds, cranberries, or green onions for extra texture and flavor.
5. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. Give it a final toss before serving and adjust seasoning if needed.

Servings and timing

This recipe serves 6 people.
Preparation time: 10 minutes
Chilling time: 30 minutes
Total time: 40 minutes

Variations

• Greek Yogurt Dressing: Replace half or all of the mayonnaise with Greek yogurt for a lighter, tangier version.
• Asian-Inspired Twist: Use rice vinegar, sesame oil, and soy sauce instead of the classic dressing for a zesty Asian slaw.
• Add Protein: Mix in cooked chicken, shrimp, or chickpeas for a complete meal.
• Spicy Kick: Add a dash of sriracha or cayenne pepper to the dressing for a subtle heat.
• Fruity Touch: Add diced apples or mandarin oranges for sweetness and contrast.

Storage/Reheating

Store leftover broccoli slaw salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits, but for the best crunch, consume within 1–2 days. Do not freeze, as the dressing can separate and the vegetables may lose their texture. This salad is served cold or chilled—no reheating needed.

FAQs

Can I make broccoli slaw salad ahead of time?

Yes, you can make it up to a day in advance. Just store it covered in the refrigerator and toss again before serving.

Can I use fresh broccoli instead of a slaw mix?

Absolutely. Simply shred broccoli stems and florets finely using a food processor or grater.

What type of mayonnaise works best?

Regular or light mayonnaise both work well. You can also use vegan mayo if preferred.

How do I keep the slaw from getting soggy?

Add the dressing just before serving or keep the vegetables and dressing separate until you’re ready to mix.

Can I make the dressing without honey?

Yes, substitute with sugar, maple syrup, or agave nectar for a similar sweetness.

What can I serve this with?

It pairs wonderfully with grilled chicken, pulled pork, burgers, or fish tacos.

Can I use coleslaw mix instead?

Yes, coleslaw mix works fine—it just won’t have the same nutty crunch that broccoli slaw provides.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free, but double-check labels on packaged items like mustard or mayo.

Can I add cheese to the salad?

Yes, shredded cheddar or crumbled feta adds great flavor and richness.

How long will it last in the fridge?

Up to 3 days when stored in an airtight container, though it’s best enjoyed within the first 24–36 hours.

Conclusion

Broccoli Slaw Salad is a simple yet vibrant dish that brings together crisp textures and creamy flavors in every bite. It’s easy to prepare, endlessly customizable, and perfect for any occasion—from casual lunches to festive gatherings. With its fresh ingredients and tangy dressing, this salad is sure to become a go-to favorite in your recipe collection.

Broccoli Slaw Salad

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A crunchy, colorful broccoli slaw salad made with shredded broccoli, carrots, and cabbage tossed in a creamy, tangy dressing. Perfect as a refreshing side for barbecues, picnics, or weeknight dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes (including chilling)
• Yield: 6 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 (12 oz) bag broccoli slaw mix (shredded broccoli stems, carrots, and cabbage)
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or sugar
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste
• 1/4 cup sunflower seeds or sliced almonds (optional)
• 1/4 cup dried cranberries or raisins (optional)
• 2 green onions, sliced (optional)

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Instructions

1. Place the broccoli slaw mix in a large mixing bowl.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and well combined.
3. Pour the dressing over the broccoli slaw mix and toss until evenly coated.
4. Stir in optional add-ins such as sunflower seeds, almonds, cranberries, or green onions for added flavor and crunch.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Give it a final toss before serving and adjust seasoning if needed.

Notes

• For a lighter dressing, replace some or all of the mayonnaise with Greek yogurt.
• Add diced apples or mandarin oranges for sweetness.
• Wait to add nuts or seeds until just before serving to maintain crunch.
• Best enjoyed within 1–2 days for optimal texture.
• Do not freeze; this salad is meant to be served chilled.

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 6g
• Sodium: 240mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 10mg