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Finished broccoli slaw in a large white oval serving bowl with broccoli florets, thin broccoli stems, red cabbage, carrots, dried cranberries, sliced almonds, and creamy dressing, surrounded by small bowls of almonds, dressing, and cranberries.
5 from 1 vote

Broccoli Slaw Recipe

This creamy broccoli slaw is made with fresh broccoli florets and stems, shredded carrots, red cabbage, green onions, dried cranberries, and sliced almonds tossed in a tangy honey-Dijon buttermilk dressing. It is crisp, colorful, lightly sweet, and perfect for BBQs, potlucks, picnics, and easy make-ahead meals.
Prep Time15 minutes
Chill Time (optional)30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 281kcal
Chef: Jessica Randhawa

Ingredients

For the Broccoli Slaw

  • 2 cups broccoli florets - chopped small
  • 3 cups peeled broccoli stems - cut into thin strips
  • ¾ cup shredded carrots
  • ¾ cup finely chopped red cabbage
  • 3 green onions - thinly sliced
  • ½ cup dried cranberries
  • ½ cup sliced almonds

For the Broccoli Slaw Dressing

Instructions

  • Cut the broccoli florets into small, bite-sized pieces. Trim the dry ends from the broccoli stems, peel away the tough outer layer, then slice the tender centers into thin matchsticks.
    2 cups broccoli florets, 3 cups peeled broccoli stems
  • Add the broccoli florets, sliced broccoli stems, shredded carrots, red cabbage, green onions, dried cranberries, and sliced almonds to a large mixing bowl.
    ¾ cup shredded carrots, ¾ cup finely chopped red cabbage, 3 green onions, ½ cup dried cranberries, ½ cup sliced almonds
  • In a separate small bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper until smooth and creamy.
    ½ cup mayonnaise, 2 tablespoons buttermilk, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, ½ teaspoon kosher salt, ¼ teaspoon black pepper
  • Pour the dressing over the broccoli mixture and toss well until all of the vegetables are evenly coated.
  • Cover and refrigerate for at least 30 minutes. This gives the flavors time to come together and helps the broccoli soften slightly while staying crisp.
  • Toss the slaw again just before serving. Taste and season with additional salt and black pepper, if needed.

Notes

  • Shortcut option: Replace the broccoli florets, stems, carrots, and cabbage with one 12- to 16-ounce bag of broccoli slaw mix. Add the dressing gradually, since bagged mixes vary in size.
  • Make it lighter: Replace half of the mayonnaise with plain Greek yogurt.
  • Make it dairy-free: Use dairy-free mayonnaise and skip the buttermilk. Thin the dressing with a little extra apple cider vinegar, lemon juice, water, or unsweetened dairy-free milk as needed.
  • Make ahead: This slaw can be made up to 1 day in advance. For the best texture, add some of the almonds just before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The vegetables will soften as they sit, but the slaw will still taste delicious.
  • Freezing is not recommended. 
 

Nutrition

Calories: 281kcal | Carbohydrates: 22g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 386mg | Potassium: 443mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3343IU | Vitamin C: 75mg | Calcium: 92mg | Iron: 1mg
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