It pairs well with other summer sides like grilled corn on the cob, grilled veggies, fruit salad, and pasta salad. This broccoli slaw would be a perfect side dish for barbecues, cookouts, and potlucks. I recommend starting with half the dressing for a 12-ounce bag of slaw mix and with 3/4 of the dressing for a 1-pound bag. The amount of dressing you need will vary based on the size of your bag. Instead of slicing your own veggies, use a bag of store bought broccoli slaw mix. Replace the almonds with toasted sunflower seeds. I like Sir Kensington’s or this homemade kind.

Make it vegan. Use vegan mayo in the dressing.

They’re a pretty finishing touch for the salad, too! The almonds and cranberries soften as they sit in the dressing, so they’ll have the best texture if you add them right before you eat.

Save some almonds and cranberries for garnish, especially if you’re making the broccoli slaw ahead of time.

If you can, make it a few hours or up to a day before you plan to serve it. Let it marinate. This slaw is tasty right away, but I like it best when the flavors have a chance to meld in the fridge.Once you slice the veggies, this broccoli slaw recipe is SO simple to make! Just whisk together the dressing ingredients, measure the almonds and cranberries… Start with 3/4 of it and add more to taste.įind the complete recipe with measurements below. And heads up – you won’t need all the dressing. I mix in celery seeds when I make traditional coleslaw, but I omit them in this broccoli slaw recipe. And coleslaw dressing – Nope, not the kind from the grocery store! I make my own with good-quality mayo, apple cider vinegar, Dijon mustard, and maple syrup.

Sliced almonds – For a yummy nutty crunch.Dried cranberries – They add sweet-tart flavor and delicious chewy texture.Sliced cabbage and julienned carrots – They add vivid color to this broccoli slaw recipe.When your broccoli’s ready, prep the remaining ingredients: Work until you have 3 cups julienned broccoli stems, from 1 very large or 2 medium heads of broccoli. Or, if you have a julienne peeler, leave the stalk intact and use the peeler to slice it into thin strips. Cut the planks into 1 1/2-inch matchsticks. Then, slice the stalk into thin planks, like the ones pictured above.I slice off the bottom 1/4-inch of the stalk with a knife and use a vegetable peeler to peel away any thick skin. Next, trim off any tough, woody parts of the stalk.Use your hands to break the florets into little pieces, and measure 2 cups. First, slice the broccoli florets off the stalk. You want really small florets for this recipe, so cut away as much of the stalk as you can.I’m planning to have it on repeat all season long, and I hope you will too.Īnother great thing about this broccoli slaw recipe? It uses an entire head of broccoli, stalk and all! Here’s how I prepare it: It’s light and refreshing, and it keeps well in the fridge for a couple of days, making it a great choice for picnics and cookouts. Luckily for him, this broccoli slaw recipe is exactly the sort of thing I like to make in the summer. I made it as a side dish with dinner the other night, and he hasn’t stopped talking about it since! His favorite part is the dried cranberries, and how their sweet-tart flavor contrasts with the crisp veggies and creamy, tangy dressing. Don’t get me wrong, I love it too, but I haven’t heard him rave about a salad this much since…I don’t know when. Jack is obsessed with this broccoli slaw recipe.

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