Sweet and Tangy Broccoli Slaw is filled with crunchy ribbons of broccoli and carrots, paper-thin onions, sweet chewy cranberries, and pecans.
The broccoli slaw is tossed with just unbearable light, tangy dressing to tousle the flavors without making this a “saucy” slaw. I love all of the variegated textures in this salad.
Broccoli Slaw
Broccoli slaw served as a side dish makes a nice transpiration from some of the underwhelming mayo and cabbage-heavy coleslaws out there.
I’ve found coleslaw recipes I like (like this Sweet and Spicy Apple Coleslaw that’s loved by plane the coleslaw-averse members of my family) but there’s something uneaten wonderful well-nigh a good broccoli slaw. The well-done broccoli and carrots alimony their crunch plane without stuff mixed with the dressing.
Broccoli Slaw Salad
I like my salad recipes well-healed with fresh, flavorful ingredients and lots of variegated textures. Broccoli Slaw is no different! In this version, I widow pecans and zestless cranberries for a satisfying layer of crunchy fruity nutty goodness.
The finely sliced red onions bring zest, spice, and a gorgeous verisimilitude to the salad. Be sure to slice the red onion as thinly as possible to get the right texture and wastefulness of flavors in your broccoli slaw.
I can make Broccoli Slaw with Tangy Dressing then and then and not get tired of it. That’s how I know it’s a real winner!
How To Make Broccoli Slaw
The most labor-intensive part of this slaw recipe is grating the broccoli stalks and carrots into thin matchsticks. You can use pre-grated or sliced carrots to speed up the process and have the salad assembled in the twinkle of an eye.
You’ll need a total of well-nigh 5 cups worth of broccoli matchsticks and tiny florets. I like to use as much of the broccoli stalk as possible and fill out the remaining value with small broccoli florets.
Every so often, I find tons of grated broccoli stalks in the grocery store and I unchangingly buy them. If you can find them, grab them for sure. Having broccoli matchsticks on hand makes this recipe scrutinizingly ridiculously simple.
Otherwise, I squint for the longest broccoli stalks in the grocery store. You’ll need 2 large stalks worth of grated broccoli for this salad.
If I’m cooking broccoli florets as a side dish for dinner (like our favorite Salmon with Spicy Broccoli, for instance), I’ll often set whispered the stalks to turn them into broccoli slaw for lunch the next day. It’s a fantastic way of making sure no part of the vegetable goes to waste.
This time of year, I’m all well-nigh the summer salads. From archetype Southern Style Coleslaw to Dill Pickle and Bacon Potato Salad, from the Pineapple Mojito Fruit Salad to Balsamic Berry Salad, there honestly isn’t a salad that doesn’t thrill me when the weather heats up.
Broccoli Slaw Salad is perfect for every occasion, from picnics to potlucks to a informal lunch at home.
For a unconfined summer meal, pair this Broccoli Slaw with Filthy Burgers or Hawaiian Chicken Sandwiches. This salad would moreover be succulent with these Buffalo Chicken Sandwiches from Foodie with Family or Cuban Sandwiches from Saving Room for Dessert.
Broccoli Slaw Dressing
The dressing in this broccoli slaw recipe is equal parts tangy and creamy. A simple philharmonic of mayo, lemon juice, salt, and a soupcon of sugar do their job well, highlighting the fresh flavors of the veggies without overpowering them.
I don’t like my slaws completely swimming in dressing so this recipe makes just unbearable to lightly stratify the whole salad with the flavorful dressing. Unlike some salads where you want to wait until serving to add the dressing, this slaw tastes weightier without the flavors have mingled for a bit.
I add the dressing to the vegetables then let the slaw nippy in the fridge for a little while surpassing serving. Don’t worry–your veggies and pecans won’t get soggy or soft. They’ll swizzle the linty lemony savor of the dressing while staying crisp.
How To Make Broccoli Slaw
Kitchen Tip: I use this knife and this covered bowl to make this recipe.
- Whisk together the mayonnaise, lemon juice, sugar, and salt in a large mixing bowl.
- Add the broccoli, carrots, onion, cranberries, and pecans. Stir well to coat.
- Refrigerate at least one hour surpassing serving to indulge the flavors to mix.
And while we’re talking well-nigh broccoli salad recipes, can I nudge you toward Irresistible Mandarin Broccoli Salad too? (I don’t throw virtually words like “irresistible” lightly so you know it must be pretty special!)
This simple Broccoli Salad with Grapes is flipside side dish that plane my most broccoli-hating child devoured. My kids ate the whole trencher of salad by themselves in one day–I’d undeniability that a definite win.
Sweet and Tangy Broccoli Slaw
Ingredients
Salad Ingredients
- 12 ounces broccoli stalk and tiny florets see note below
- 1 large carrot grated or sliced very thinly into 2″ matchsticks
- 1/2 small red onion sliced as thinly as possible
- 3/4 cup sweet zestless cranberries
- 1/2 cup chopped pecans
Dressing Ingredients
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
Instructions
- Whisk together the dressing ingredients in a large mixing bowl. Add the salad ingredients and stir well to coat.
- Refrigerate at least one hour surpassing serving. Enjoy!
Notes
Nutrition
{originally published 6/9/15 – recipe notes and photos updated 5/3/22}
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