Easy Broccoli Slaw
This Broccoli Slaw is a healthier version of everyone’s favorite broccoli salad. Made with broccoli, shallots, pumpkin seeds, and dried cranberries in a creamy homemade slaw dressing. This recipe is easy to make and is a perfect combination of crunchy and tangy.
Prep Time10 minutes mins
Cook Time0 minutes mins
Course: Salad, Side Dish
Cuisine: American
Keyword: dairy free, vegan
Servings: 4 people
Calories: 561kcal
- 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
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.
- 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.
Calories: 561kcal | Carbohydrates: 19g | Protein: 5g | Fat: 53g | Saturated Fat: 8g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 727mg | Potassium: 161mg | Fiber: 2g | Sugar: 15g | Vitamin A: 42IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 1mg