[X]

Home > Recipes > Broccoli Slaw

Broccoli Slaw Recipe

Broccoli Slaw Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

I first made this unusual salad for my husband's lunch. It takes just 5-10 minutes to put together from start to finish. The crunchy blend of ingredients has a nice zip! --Betty Kleberger of Florissant, Missouri

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Broccoli Slaw Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Broccoli Slaw Recipe

Prep: 10 min. + chilling

Yield: 6 Servings

10 10

Ingredients

4 cups broccoli coleslaw mix
1 can (11 ounces) Mexicorn, drained
1/2 cup salsa
2 tablespoons reduced-fat mayonnaise
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon coarsely ground pepper
3 tablespoons cider vinegar

Directions

In a bowl, combine the coleslaw mix, corn and salsa. In a small bowl, combine the mayonnaise, sugar, salt and pepper. Gradually whisk in vinegar. Pour over coleslaw mixture; toss to coat evenly. Cover and refrigerate for at least 2 hours. Yield: 6 servings.

Nutritional Analysis: One serving (3/4 cup) equals 92 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 621 mg sodium, 17 g carbohydrate, 4 g fiber, 0 protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Originally published as Broccoli Slaw in Light & Tasty August/September 2004, p27

More recipes like this:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Broccoli Slaw

Broccoli Slaw

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Mar. 20, 2013 by wmssquad

I made this on the fly for a potluck at work today. The market was charging an arm and a leg for a tiny can of Mexicorn, so I opted for Chuck wagon-style frozen corn, which worked just fine. The salad is a tasty combination, with more flavors than the standard broccoli slaw.

Reviewed on Apr. 23, 2010 by Zafira Fauxhall

I've made this several time, but I substitute black beans for the Mexicorn and I add a little chopped clinantro to really give it some zip!... tastes great, the family loves it!