Broccoli Slaw

Nothing says warm weather quite like a good cruciferous slaw, and this tangy, crunchy broccoli slaw will make you the star of your next potluck or summer BBQ. It’s got the classic slaw veggies—shredded cabbage and carrots—with the addition of raw broccoli, toasted walnuts, and sweet craisins tossed in a maple and lemon dressing. It’s as easy as it is zesty, crisp, and delicious. Here’s everything you need to know:

How To Make Broccoli Slaw

INGREDIENTS

• Broccoli: Like any slaw, this is totally raw, so if you’re not crazy about the taste of raw broccoli, skip the crowns and use all broccoli stalks instead. You can save the crowns for walnut broccoli stir-fry or one-pot broccoli cheese pasta. You can also blanch the broccoli in simmering water for about 20 seconds, shock it in an ice bath, and pat dry before tossing it with the rest of the ingredients. If you want to skip the step of prepping your broccoli altogether, go ahead and buy that bag of slaw-ready broccoli from the grocery store’s produce section.
• Purple Cabbage: Green cabbage will work here, but I prefer shredded purple cabbage for that eye-catching, contrasting color.
• Carrots: Grate your carrots on the large holes of a box grater for the best possible texture here.
• Parsley: Freshly chopped parsley adds that fresh, herby boost that differentiates it from many other slaw recipes.
• The Dressing: I create the creamy slaw dressing with mayonnaise, fresh lemon juice (for acidity), pure maple syrup (for sweetness), Dijon mustard, and grated garlic. If you don’t have maple syrup, honey (if you don’t need a vegan version) or agave would be a delicious substitute.
• Walnuts: Chopped toasted walnuts add another crunchy element to this slaw. If you don’t have any, it won’t be the same, but take a note from our broccoli salad and use sliced almonds instead.
• Dried Cranberries: I love a salad with a sweet component, and dried cranberries (craisins) do the trick here.

STEP-BY-STEP INSTRUCTIONS

Shred your cabbage (or buy it pre-shredded), grate your carrots, then move on to prepping your broccoli. Cut the florets of your broccoli into thin pieces and add to your bowl, ten peel the stalks If you feel like you need to save a little bit of time, you can grate the broccoli stalks instead of slicing them into matchsticks, but honestly, it will only save you a few extra seconds, and the shredded pieces won’t hold up to the dressing quite as well. After prepping your broccoli, all you need to do it combine it with shredded cabbage, scallions, grated carrots, and parsley in your bowl.

Then it's time to make your dressing. Grab a small bowl or measuring cup, then whisk together you dressing ingredients. Once your dressing is well combined, give it a taste before adding to your slaw so you can make sure there are no adjustments you'd like to make.

Once your dressing is to your tastes, add it to your slaw, and give everything a good toss to combine. Once your slaw is perfectly tossed, add on your walnuts and cranberries, then season with just a bit of salt. Fold your final ingredients in, then chill until you're ready to serve.

Full list of ingredients and directions can be found in the recipe below.

Storage & Make Ahead

A hearty slaw like this one is guaranteed to get better as it sits, so if you have time, make this a day before to let the dressing soak into the veggies. If you have any leftovers, store them in an airtight container in the fridge for around 3-4 days, but keep in mind that the slaw will start to grow limp the longer it sits.

Broccoli Slaw Variations

Prefer your broccoli whole? Checkout our broccoli salad instead, which is filled with many of the same ingredients, but with the added addition of bacon. It's the perfect choice if you're looking for something without that slaw texture, or if you want to do less chopping.