Creamy and colorful, this easy broccoli coleslaw recipe makes a delicious side dish. Take it for a picnic or serve it for dinner with whatever you’re grilling!
Jack is obsessed with this broccoli coleslaw recipe. Don’t get me wrong, I love him too, but I haven’t heard him rave about a salad in… I don’t know when. Her favorite part is the dried cranberries, and how their tangy flavor contrasts with the crunchy veggies and the creamy, tangy dressing. I made this as a side dish with dinner the other night, and he’s been talking about it ever since!
Lucky for him, this broccoli coleslaw recipe is exactly the sort of thing I love to do in the summer. It’s light and refreshing, and it keeps well in the fridge for a few days, making it a great choice for picnics and grilling. I plan to repeat this all season long, and I hope you will too.
Ingredients for the broccoli salad recipe
Another great thing about this broccoli salad recipe? It uses a whole head of broccoli, stem and all! Here is how I prepare it:
- First, cut off the broccoli florets from the stems. You want very small florets for this recipe, so cut off as much of the stem as possible. Use your hands to break the florets into small pieces and measure 2 cups.
- Then cut off all the hard and woody parts of the stem. I cut off the bottom 1/4 inch of the stem with a knife and use a vegetable peeler to remove any thick skin.
- Then cut the stem into thin boards, like those pictured above. Cut the planks into 1 1/2 inch matches. Or, if you have a julienne peeler, leave the stem intact and use the peeler to cut it into thin strips. Work until you have 3 cups of julienned broccoli stalks, from 1 very large head or 2 medium heads of broccoli.
When your broccoli is ready, prepare the rest of the ingredients:
- Sliced cabbage and julienned carrots – They add a bright color to this broccoli coleslaw recipe.
- Red onion – For a pronounced depth of flavor.
- Dried cranberries – They add a sweet and sour flavor and a delicious chewy texture.
- Sliced almonds – For a delicious nutty crunch.
- And coleslaw dressing – No, not the kind of grocery store! I make mine with good quality mayonnaise, apple cider vinegar, Dijon mustard and maple syrup. I mix celery seeds when making a traditional coleslaw, but I omit them in this broccoli salad recipe. And be careful, you won’t need the whole bandage. Start with 3/4 of it and add more to taste.
Find the full recipe with the measurements below.
Once you’ve sliced the veggies, this broccoli coleslaw recipe is SO easy to make! Simply mix the dressing ingredients, measure the almonds and cranberries …
Tips and variations for broccoli salad recipes
- Leave to marinate. This coleslaw tastes great right away, but I prefer it when the flavors have a chance to blend in the fridge. If you can, prepare it a few hours or up to a day before serving.
- Keep some almonds and cranberries for garnish, especially if you are making the broccoli salad ahead of time. Almonds and cranberries soften as they sit in the dressing, so they’ll have the best texture if you add them right before eating. They are also a nice finishing touch for the salad!
- Make it vegan. Use vegan mayonnaise in the dressing. I like Sir Kensington’s or that kind of house.
- Do it nut-free. Substitute roasted sunflower seeds for the almonds.
- Take a shortcut. Instead of slicing your own veg, use a bag of store-bought broccoli salad mix. The amount of bandage you need will vary depending on the size of your bag. I recommend starting with half the dressing for a 12 ounce bag of coleslaw mix and 3/4 of the dressing for a 1 pound bag. From there, add more to your liking.
Serving suggestions of broccoli salad
This broccoli coleslaw would be a perfect accompaniment to barbecues, barbecues and potlucks. It pairs well with other summery sides like grilled corn on the cob, grilled vegetables, fruit salad and pasta salad. And for a main course, you can’t go wrong with any of these:
For a simpler meal, serve this broccoli salad with your favorite protein. We also love to wrap it up for picnics with these Caprese sandwiches or these chickpea salad sandwiches. Enjoy!
More Favorite Summer Salads
If you like this broccoli coleslaw recipe, then try one of these summer salads:
This easy broccoli coleslaw recipe makes a delicious side dish! We love to pack it for picnics and serve it for summer meals. To get 3 cups of julienned broccoli stalks, you will need 1 very large head of broccoli or 2 medium heads of broccoli.
- 3 cups julienned broccoli stalks
- 2 cups small broccoli florets
- 1 Chopped off julienned carrots
- 1 Chopped off sliced red cabbage
- ¼ Chopped off sliced red onion
- ½ Chopped off toasted flaked almonds, reserve some for decoration
- ⅓ Chopped off dried cranberries, reserve some for decoration
- Coleslaw Dressing, omit the celery seed
In a large bowl, combine the broccoli stalks, florets, carrots, cabbage, onion, almonds and cranberries.
Drizzle with about ¾ of the dressing and toss to coat. Add more dressing, if desired. Garnish with the reserved almonds and cranberries and serve.
Note: For a shortcut, you can use a 12 to 16 ounce bag of store-bought broccoli coleslaw in place of the broccoli stalk, florets, carrot and cabbage. Adjust the amount of dressing to your liking.