This vibrant broccoli slaw is something of a mash-up between a slaw and a salad. You can chop the broccoli small and serve it as a side dish, or keep the florets in large pieces for serious salad vibes.
Coleslaw is a timeless classic that’s perfect with weeknight dinners, large potlucks, and summer cookouts. Cabbage is the star of most slaw recipes, like our red cabbage slaw, vinaigrette coleslaw and overnight slaw, but we love the colorful (and flavorful!) addition of fresh broccoli. Top the beautiful slaw with grilled chicken or roasted vegetables, and voila: Dinner is served.
Broccoli Slaw Ingredients
- Broccoli: You can use prepackaged broccoli florets for this recipe, but we like to buy whole broccoli and add the stems to the mix. The stems taste mild and sweet, a bit like kohlrabi. Peel the stems with a vegetable peeler, discard the woody bottom (about an inch or so), and slice into thin matchsticks. (Psst: If you don’t want to add the stems to slaw, turn them into Parmesan broccoli sticks.)
- Shredded cabbage, onion and carrot: The rest of the slaw base here consists of shredded red cabbage, finely chopped sweet onion and shredded carrot. You can substitute red onion if you like a sharper, more pungent flavor.
- Raisins: Dried fruit adds sweetness, color and a chewy texture to this broccoli slaw. You can either use regular or golden raisins. If raisins aren’t your thing, swap in other dried fruits like cranberries, currants or cherries.
- Coleslaw salad dressing: We use store-bought dressing for ease, but you can readily make your own creamy coleslaw dressing.
Step 1: Toss together the slaw ingredients
In a large bowl, toss together the broccoli, shredded red cabbage, chopped sweet onion, shredded carrot, raisins and coleslaw salad dressing. Refrigerate, covered, for at least two hours to let the flavors come together.
Editor’s Tip: To keep this slaw totally plant based, use a vegan mayonnaise in the coleslaw dressing. You can find vegan mayo at most grocery stores, but if not, try our vegan mayonnaise recipe.
Step 2: Stir and serve
Before serving the broccoli slaw, give it a good stir to loosen the vegetables and make sure there are no clumps of dressing.
Broccoli Slaw Variations
- Add crunch: Garnish the finished slaw with sliced almonds, sunflower seeds, Granny Smith apples, bacon bits or broken-up ramen noodles—just like we do in our nutty broccoli slaw. Sprinkle the slaw with your crunchy toppings right before you serve so they keep their crunch.
- Mix in herbs: Give the salad a fresh lift with a handful (or two!) of chopped fresh cilantro, parsley or scallions.
- Use a store-bought mix: Your grocery store might carry a prepackaged broccoli slaw mix that contains broccoli, cabbage and carrots. If not, you can mix bagged coleslaw mix with precut broccoli florets. The amount of dressing you’ll need will vary depending on the size of the bag, so start small, and taste as you go.
How to Store Broccoli Slaw
Like most coleslaw, broccoli slaw can be made ahead. Store it in the fridge in a covered container for three to five days. The mixture can become soggy as the slaw sits in liquid over time, so you may want to drain it before serving.
Broccoli Slaw Tips
What is the difference between coleslaw and broccoli slaw?
Traditional coleslaw recipes are made with shredded cabbage. In a broccoli slaw, we replace some (or all) of the cabbage with broccoli florets and stems.
Can you use broccoli stems in broccoli slaw?
We absolutely recommend using broccoli stems in broccoli slaw! Once you remove the tough, fibrous outer layer, the stems show their sweet and flavorful character. Cut them into matchstick pieces, grate them using a box peeler, or use a spiralizer or vegetable peeler to turn them into long noodles.
What do you serve with broccoli slaw?
Broccoli slaw can be served as a salad or a side dish. If the broccoli is chopped small enough, you can also use it as a topping for sandwiches and burgers. Pair broccoli slaw with our air-fryer pork chops or any of our favorite grilled chicken recipes or mac & cheese recipes. It’s also fantastic when scooped onto a fresh green salad as a refreshing lunch.