Make the best Broccoli Slaw with a creamy mayonnaise-and-vinegar dressing that’s both sweet and tangy. This quick, easy 10-minute recipe is an ideal summer BBQ side dish—crisp, flavorful, and ready to customize.
Table of contents
- Ingredients
- Instructions
- Recipe notes
- Optional additions
- What to serve it with
- More salad recipes
Somewhere between classic coleslaw and a broccoli salad, this Broccoli Slaw combines crunchy shredded broccoli stems, small broccoli florets, shredded carrots, and red cabbage. Tossed in a sweet-and-tangy coleslaw dressing made with mayonnaise, maple syrup (or honey), apple cider vinegar, and dijon mustard, the result is bright, creamy, and perfectly balanced.
This slaw is incredibly simple to prepare and pairs well with sandwiches, grilled meats, smoked mains, fish tacos, and every backyard BBQ. It holds up well for short-term make-ahead prep, is easy to customize, and is naturally gluten free.
Ingredients
- Broccoli – 1 to 1.5 pounds whole head of broccoli. Use both the florets and the stems; you’ll need about 2 cups of shredded stems and 3 cups of small florets once cut and prepared.
- Red cabbage – 1 cup shredded red cabbage. You can shred it yourself or use pre-shredded cabbage from the store.
- Shredded carrots – 1 cup. Use fresh carrots shredded at home or a pre-shredded bag.
- Coleslaw dressing – a creamy blend that complements the broccoli slaw. For the dressing: 1/2 cup mayonnaise, 2 1/2 tablespoons maple syrup (or honey), 4 teaspoons apple cider vinegar, 4 teaspoons dijon mustard, 1/2 teaspoon celery seeds, 1/4 teaspoon salt, 1/4 teaspoon black pepper.
Instructions
- Separate stems from florets. Using a sharp knife, cut the stalk from the head of broccoli and remove the stems from each floret. Work carefully to separate stems and florets cleanly.
- Shred the broccoli stems. Use a food processor with a shredding blade, a shredder attachment, or a box grater to shred the stems into thin ribbons. Add the shredded stems to a large bowl.
- Prepare the florets and vegetables. Dice the broccoli florets into bite-size pieces and add them to the bowl with the shredded stems. Stir in the shredded red cabbage and shredded carrots.
- Make the coleslaw dressing. In a small bowl, whisk together mayonnaise, maple syrup (or honey), apple cider vinegar, dijon mustard, celery seeds, salt, and pepper until smooth and combined.
- Toss and chill. Pour the dressing over the broccoli, cabbage, and carrots. Toss thoroughly to coat all the vegetables with dressing. Refrigerate for 1 hour before serving to allow flavors to meld.
Recipe notes
All ingredients in this recipe are naturally gluten free. To make the slaw dairy free, substitute a vegan mayonnaise. If you’re short on time, you can use a 12-ounce bag of pre-shredded broccoli slaw mix combined with 3 cups of broccoli florets in place of shredding the cabbage, stems, and carrots yourself.
Storage: Store leftover broccoli slaw in an airtight container in the refrigerator for up to 24 hours. Because the vegetables are tossed in dressing, the slaw stays crunchiest for about one day; it will soften the longer it sits but will remain flavorful.
Make-ahead tip: You can make the dressing up to two weeks in advance and keep it refrigerated until you’re ready to toss the salad. If preparing the vegetables earlier, store them separately and dress the slaw shortly before serving for the best texture.
Optional additions
This basic broccoli slaw is a great canvas for extra flavor and texture. Consider adding any of these:
- ¼ cup diced green onions
- ½ cup minced red onions
- ½ cup raisins or dried cranberries for sweetness
- ½ cup thinly sliced cucumber or celery for extra crunch
- ½ cup cooked, crumbled bacon for savory crunch
- ½ cup toasted cashews or almonds for a nutty bite
What to serve it with
Broccoli Slaw is incredibly versatile. Serve it alongside grilled or smoked meats, sandwiches, hot dogs, fish tacos, or any BBQ main course. A few tasty pairing ideas:
- Honey mustard chicken with grilled zucchini
- Grilled marinated chicken thighs with grilled Brussels sprouts
- BBQ chicken with baked sweet potatoes
- Smoked brisket with BBQ baked beans
- Smash burgers with cheesy grilled potatoes
- Smoked pork chops with smoked mac and cheese
- Grilled marinated pork chops with squash casserole
More salad recipes
More salads that work well for potlucks, picnics, and summer BBQs:
Pasta Salad with Greek Yogurt Dressing
Red, White, and Blue Cheese Potato Salad
Italian Salad
Roasted Beet Salad
Eggplant Salad
Blue Cheese Salad
Broccoli Slaw
Make the best Broccoli Slaw with a creamy, sweet-and-tangy coleslaw dressing. Ready in about 10 minutes, this salad yields approximately 7 cups.
Servings
About 7 cups
Time
Prep time: 10 minutes • Total time: 10 minutes
Author
Whitney Bond
Ingredients
- 2 cups shredded broccoli stems
- 3 cups small broccoli florets, chopped
- 1 cup shredded red cabbage
- 1 cup shredded carrots
Coleslaw Dressing
- 1/2 cup mayonnaise
- 2 1/2 tablespoons maple syrup (or honey)
- 4 teaspoons apple cider vinegar
- 4 teaspoons dijon mustard
- 1/2 teaspoon celery seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cut the stalk from the head of broccoli and remove the stems from each floret. Separate stems and florets.
- Shred the broccoli stems with a food processor, shredder attachment, or box grater. Add to a bowl. Dice the florets and add them as well.
- Add shredded red cabbage and carrots to the bowl.
- Whisk together the mayonnaise, maple syrup, apple cider vinegar, dijon mustard, celery seeds, salt, and pepper in a small bowl to make the dressing.
- Pour the dressing over the broccoli, cabbage, and carrots. Toss to combine, then refrigerate for 1 hour before serving.
Notes
- All ingredients are naturally gluten free. For a dairy-free version, use vegan mayonnaise.
- You can use a 12-ounce bag of broccoli slaw mix plus 3 cups broccoli florets instead of shredding vegetables yourself.
- Store leftovers in an airtight container in the fridge for up to 24 hours. The slaw stays crunchiest during the first day.
Nutrition Facts (per serving)
Calories: 129 kcal • Carbohydrates: 12 g • Protein: 2 g • Fat: 9 g • Sodium: 239 mg • Fiber: 2 g • Vitamin A: 3603 IU • Vitamin C: 65 mg