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Quick Broccoli Slaw

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
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    6 servings


  • 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


  • 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.
Nutrition Facts
3/4 cup: 87 calories, 2g fat (0 saturated fat), 2mg cholesterol, 620mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

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  • wmssquad
    Mar 20, 2013

    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.

  • Zafira Fauxhall
    Apr 23, 2010

    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!

  • aawilliams1
    Mar 1, 2009

    No comment left

  • connie_t
    Jul 9, 2007

    No comment left