Broccoli Slaw Salad
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.
- 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)
Instructions
- Place the broccoli slaw mix in a large mixing bowl.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and well combined.
- Pour the dressing over the broccoli slaw mix and toss until evenly coated.
- Stir in optional add-ins such as sunflower seeds, almonds, cranberries, or green onions for added flavor and crunch.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 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
Find it online: https://thefamilycooking.com/broccoli-slaw-salad/
