This vibrant Broccoli Slaw is a fresh, crunchy delight that’s as nutritious as it is delicious. Packed with crisp broccoli florets, shredded carrots, and a tangy-sweet dressing, it’s a flavor explosion in every bite. Perfect for a quick side or a light meal, it’s ready in just 30 minutes, making it ideal for busy days. The combination of textures—from the tender broccoli to the juicy raisins—creates a satisfying balance that’s hard to resist.
With its bright colors and zesty flavors, this slaw is a feast for the eyes and the palate. The creamy dressing, infused with a hint of mustard and honey, adds a delightful richness without overwhelming the fresh ingredients. Whether you’re serving it at a summer picnic or as a weekday lunch, this dish is sure to impress. It’s a simple, wholesome recipe that brings joy to the table in no time at all.
Fresh & Crunchy Broccoli Slaw Ingredients
- 3 cups julienned broccoli stems (use a mandoline for even slices)
- 2 cups small broccoli florets (cut into bite-sized pieces)
- 1 cup julienned carrots (or use pre-shredded carrots for convenience)
- 1 cup sliced red cabbage (adds vibrant color and crunch)
- ¼ cup thinly sliced red onion (soak in cold water for 10 minutes to reduce sharpness)
- ½ cup toasted sliced almonds (reserve some for garnish)
- ⅓ cup dried cranberries (reserve some for garnish; substitute with raisins if preferred)
- 1 recipe Coleslaw Dressing (omit celery seed; store-bought dressing works too)
Step-by-Step Broccoli Slaw Instructions
- In a large mixing bowl, combine the julienned broccoli stems, broccoli florets, carrots, red cabbage, and red onion.
- Add the toasted sliced almonds and dried cranberries, reserving a small handful of each for garnish.
- Drizzle about ¾ of the coleslaw dressing over the mixture. Toss thoroughly to coat all ingredients evenly.
- Taste and add more dressing if desired, ensuring the slaw is moist but not overly saturated.
- Transfer the slaw to a serving dish and garnish with the reserved almonds and cranberries for a finishing touch.
- Serve immediately or refrigerate for up to 2 hours to let the flavors meld. Enjoy chilled!
Perfect Pairings: Serving Suggestions
This Broccoli Slaw is a versatile side dish that pairs beautifully with grilled chicken, fish, or even as a topping for pulled pork sandwiches. For a light lunch, serve it alongside a bowl of soup or a crusty piece of bread. It’s also a great addition to potlucks or picnics—just toss it together and let the flavors meld!
Make It Your Own: Recipe Variations
Feel free to customize this slaw to suit your taste! Swap out the almonds for sunflower seeds or pecans, or use golden raisins instead of cranberries. For a creamier texture, add a dollop of Greek yogurt to the dressing. If you’re feeling adventurous, toss in some shredded kale or a handful of fresh herbs like parsley or cilantro.
Time-Saving Tips for Busy Cooks
To cut down on prep time, use pre-cut broccoli slaw mix from the grocery store instead of julienning the broccoli stems and carrots yourself. You can also toast the almonds in advance and store them in an airtight container. If you’re making this ahead, keep the dressing separate and toss it in just before serving to keep the slaw crisp.
Storage and Freshness Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. If the slaw seems a bit dry after chilling, drizzle with a little extra dressing or a splash of lemon juice to revive it. Avoid freezing, as the texture of the vegetables will become mushy when thawed.
Equipment Guidance for Easy Prep
A sharp chef’s knife or a mandoline slicer will make quick work of julienning the broccoli stems and carrots. A large mixing bowl is essential for tossing everything together evenly. If you’re toasting the almonds yourself, a small skillet or baking sheet works perfectly—just keep an eye on them to prevent burning!
Broccoli Slaw
Ingredients
- 3 cups julienned broccoli stems
- 2 cups small broccoli florets
- 1 cup julienned carrots
- 1 cup sliced red cabbage
- ¼ cup thinly sliced red onion
- ½ cup toasted sliced almonds reserve some for garnish
- ⅓ cup dried cranberries reserve some for garnish
- 1 recipe Coleslaw Dressing omit the celery seed
Instructions
- In a large bowl, combine the broccoli stems, florets, carrots, cabbage, onion, almonds, and cranberries. Drizzle with about ¾ of the dressing and toss to coat. Add more dressing, if desired. Garnish with the reserved almonds and cranberries and serve.