This broccoli slaw is crisp, colorful, and coated in a creamy homemade dressing that comes together in under 10 minutes. Made with a packaged broccoli slaw mix, sweet dried cranberries, crunchy pumpkin seeds, and a tangy apple cider vinegar dressing, it is vegan, gluten-free, and genuinely one of the easiest salads I make all year.
If you love easy salads like this one, you will also want to try my Whole30 Broccoli Salad and my Easy Mediterranean Chopped Salad for more quick, no-cook side dish ideas.
I originally made this for a holiday table where I needed something that worked for the vegan and gluten-free guests, and it ended up being one of the most requested dishes of the night. The broccoli slaw dressing is the real star here: creamy from vegan mayo, tangy from apple cider vinegar, and just slightly sweet from a touch of maple syrup. It is bold enough to stand up to the raw vegetables but light enough that you want seconds.
This is also one of my favorite recipes for meal prep. Make the dressing up to two days ahead, keep the slaw components separate, and toss everything together right before you eat. It holds up beautifully and actually gets better as it sits.
Why You'll Love This Recipe
- Ready in 10 minutes. No cooking, no complicated steps. Toss the slaw, whisk the dressing, combine.
- Vegan, gluten-free, and dairy-free. This recipe works for almost every dietary need at a table without any substitutions required.
- The dressing is exceptional. Creamy vegan mayo, apple cider vinegar, maple syrup, and Dijon make a broccoli slaw dressing that is leagues above anything store-bought.
- Great for meal prep. Make the dressing two days ahead and store separately. Toss everything together when you are ready to eat.
- Works all year long. The cranberries and pumpkin seeds lean fall and winter, but swap in sunflower seeds and golden raisins and it fits any season.
Jump To
What ingredients are in a broccoli slaw?
Here is what I used to make the salad:
- Broccoli slaw mix: You could find packaged slaw mix at most any market in the produce section. It is a massive time-saver. If you're not short on time, you could julienne-cut your own broccoli stems carrots.
- Carrots: The packaged slaw mix always has carrots in it. If you have time, go ahead and julienne-cut some carrots to add into the slaw. Or you could even find packaged stick cut carrots
- Shallots: Add a subtle and sweet flavor to a salad when they're added in raw. A more mellow and lightly sharp flavor. You could use red onions instead, and the flavor will be more sharp and have a little more heat.
- Dried cranberries: Really nice for a fall/winter salad and adds a sweet-tart to the slaw. Plus, it adds gorgeous color!
- Pumpkin seeds: Also a very nice addition for a fall/winter salad. I used shelled salted roasted pumpkin seeds. Adds a lovely crunch and delicate flavor.
- Homemade cole slaw dressing: This easy dressing comes together in minutes and could be prepped 2 days ahead of time.
How to make easy homemade broccoli slaw?
Step 1: Make the Dressing
Add all the dressing ingredients to a medium bowl: mayonnaise, olive oil, apple cider vinegar, maple syrup, mustard, salt, and pepper. Whisk until completely smooth and creamy. Taste and adjust. More vinegar if you want it tangier, more maple syrup if you want it sweeter. The dressing can be made up to 2 days ahead and stored in a jar in the refrigerator.
Step 2: Assemble the Slaw
Place the broccoli slaw mix in a large bowl. Add the finely chopped shallot, dried cranberries, and pumpkin seeds. Toss gently to distribute everything evenly.
Step 3: Dress and Serve
Pour about half the dressing over the slaw and toss to coat. Taste and add more dressing gradually until you reach your preferred level of creaminess. Serve immediately for maximum crunch, or refrigerate for up to 2 hours before serving. Reserve a few pumpkin seeds and cranberries to scatter on top right before serving for a beautiful presentation.
Make Ahead Storage Instructions
This broccoli slaw is great served the day you make it or you could make ahead. If you're making night before serving, add on just some of the dressing to coat the slaw ingredients. The next day, add on some more dressing and stir to combine.
Another option is to make the dressing even 2 days ahead of time. When you're ready to enjoy, combine the packaged slaw with the dressing in a large bowl and add on the chopped shallots, dried cranberries, and pumpkin seeds.
If you're cutting your own slaw ingredients, you could prep them 2 days ahead of time.
Broccoli Slaw Recipe Tips and Variations
- Use your favorite packaged slaw- Or if you have time and a sharp nice, julienne-cut the broccoli and carrots yourself. You will need 3-4 cups of julienned broccoli stems.
- Marinate slaw- Make the broccoli slaw ahead of time to let the flavors come together. You could prep it 30 minutes before if you're short on time. Or a few hours before. It's even nice to prep the night before. The slaw and dressing have time to meld together in the refrigerator for even more vibrant flavor.
- Vegan dressing-The easy cole slaw dressing is made with a vegan mayo, so it is a totally vegan salad. If you're not vegan, use whatever mayonnaise you prefer.
- Replace the seeds with nuts- This broccoli slaw is nut-free. If you are fine with nuts, use sliced almonds in place of the sunflower seeds.
- Garnish with seeds and cranberries- Reserve some pumpkin seeds and dried cranberries to garnish the salad when it's ready. The dried cranberries give a gorgeous pop of color. If you leave the salad to marinate overnight in the fridge, the pumpkin seeds may lose some of their crunch. Add some more right before you're serving.
Some other healthy salads to enjoy:
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Easy Broccoli Slaw with Cranberries and Creamy Dressing
Ingredients
- Broccoli Slaw
- 18 ounce bag broccoli slaw mix
- ⅓ cup finely chopped shallot or red onion
- ½ cup dried cranberries
- ½ cup roasted pumpkin seeds
Dressing
- 1 cup mayonnaise I used vegan mayo
- 1 Tablespoon extra-virgin olive oil
- 2 Tablespoons apple cider vinegar
- 1-2 Tablespoons maple syrup
- 1 Tablespoon mustard Dijon or yellow
- ½ teaspoon salt
- ½ teaspoon black pepper or more taste
Instructions
- In a large bowl, combine the broccoli slaw mix (or your own julienne-cut broccoli stems and carrots), shallots, dried cranberries, and pumpkin seeds.
- In a medium bowl, combine all dressing ingredients: mayonnaise extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper.
- Whisk to combine.
- Taste the dressing, and adjust seasoning to your taste. If you like it sweeter, add a bit more maple syrup. If you like it more tangy, add a touch more vinegar.
- Pour the dressing over the broccoli slaw ingredients and stir to combine. Taste and adjust the seasonings, if needed. Serve immediately or chill in the refrigerator for up to 2 hours before serving. Stir to recombine everything before serving.
- Add a little bit of the dressing to the slaw. Gently toss to combine. Slowly add some more dressing until your desired taste and consistency, tossing to combine. Serve immediately.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Use your favorite packaged slaw- Or if you have time and a sharp nice, julienne-cut the broccoli and carrots yourself. You will need 3-4 cups of julienned broccoli stems.
- Marinate slaw- Make the broccoli slaw ahead of time to let the flavors come together. You could prep it 30 minutes before if you're short on time. Or a few hours before. It's even nice to prep the night before. The slaw and dressing have time to meld together in the refrigerator for even more vibrant flavor.
- Vegan dressing-The easy cole slaw dressing is made with a vegan mayo, so it is a totally vegan salad. If you're not vegan, use whatever mayonnaise you prefer.
- Replace the seeds with nuts- This broccoli slaw is nut-free. If you are fine with nuts, use sliced almonds in place of the sunflower seeds.
- Garnish with seeds and cranberries- Reserve some pumpkin seeds and dried cranberries to garnish the salad when it's ready. The dried cranberries give a gorgeous pop of color. If you leave the salad to marinate overnight in the fridge, the pumpkin seeds may lose some of their crunch. Add some more right before you're serving.
Nutrition
FAQ'S
The best broccoli slaw dressing balances creamy, tangy, and slightly sweet flavors. This homemade version uses vegan mayo as the base, apple cider vinegar for brightness, maple syrup for a touch of sweetness, and Dijon mustard for depth. It takes about 2 minutes to whisk together and is far better than any store-bought dressing.
You can dress broccoli slaw up to 2 hours before serving for a lightly marinated result with most of the crunch intact. For overnight prep, add only half the dressing and toss in the rest right before serving. The longer the slaw sits in the dressing, the softer the texture becomes, which some people prefer.
Homemade coleslaw dressing kept in a sealed jar in the refrigerator will stay fresh for 3 to 5 days. If the dressing has already been combined with the slaw, the whole dish keeps for up to 2 days refrigerated. Do not leave dressed slaw at room temperature for more than 2 hours.
Yes. If you prefer to use fresh broccoli, peel the outer layer from the broccoli stems and julienne-cut them into thin matchsticks. You will need about 3 to 4 cups of julienned broccoli stems plus some shredded carrot. It takes more time than using a packaged mix but gives a lovely fresh result.
Needed a quick slaw recipe and I wanted something different. This is delicious and the dressing is perfect!
Really enjoy this recipe for broccoli slaw...super flavorful (so easy, too!)!