Pin This This broccoli slaw brings together shredded broccoli stems, julienned carrots, thinly sliced red cabbage, and scallions in a creamy, tangy dressing made from mayonnaise, apple cider vinegar, honey, and Dijon mustard.
Ready in just 15 minutes with no cooking required, it's an effortless side dish that works beautifully alongside grilled meats, sandwiches, or as a taco topping.
Optional sunflower seeds, sliced almonds, or dried cranberries add delightful crunch and sweetness. For a lighter version, swap half the mayonnaise with Greek yogurt.
The crunch is what gets you first, that sharp snap of raw broccoli stems meeting a creamy dressing that hums with vinegar and mustard, and once you hear it you understand why this slaw belongs at every table from Memorial Day through September.
My friend Margot brought a version of this to a potluck years ago and I watched three people ask for the recipe before they even finished their plates.
Ingredients
- Broccoli stems (3 cups julienned): Use the stems from two or three heads of broccoli and save the florets for another night, or grab a bag of precut slaw mix if time is short.
- Carrots (1 cup julienned): Matchstick cuts hold their shape better than grated carrots which can turn mushy.
- Red cabbage (1/2 cup thinly sliced): Adds a gorgeous purple color and an extra layer of crunch that photographs beautifully.
- Scallions (1/4 cup finely sliced): Slice these paper thin so their bite distributes evenly without overwhelming any single forkful.
- Mayonnaise (1/2 cup): Full fat mayonnaise gives the creamiest texture but you can swap half with Greek yogurt for a lighter touch.
- Apple cider vinegar (1 tablespoon): This is the brightness that keeps the dressing from feeling heavy.
- Honey (1 tablespoon): Balances the acid perfectly and use maple syrup instead if you want to keep it vegan.
- Dijon mustard (1 teaspoon): A small amount that does heavy lifting by giving the dressing depth and a gentle kick.
- Salt and black pepper: Season generously and taste before serving because cold dishes always need more salt than you think.
- Sunflower seeds or sliced almonds (1/4 cup optional): Toast them in a dry pan for three minutes and you will double their flavor.
- Dried cranberries or raisins (1/4 cup optional): Little pockets of sweetness that make each bite more interesting.
Instructions
- Toss the vegetables together:
- Pile the julienned broccoli stems, carrots, red cabbage, and scallions into a large bowl and use your hands to fluff everything so the colors mix evenly.
- Whisk the dressing smooth:
- In a small bowl combine the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper, then whisk until you see no streaks and the dressing falls from the whisk in a silky ribbon.
- Coat everything well:
- Pour the dressing over the vegetables and toss with tongs or two large spoons, making sure every shred gets coated because dry pockets are the enemy of good slaw.
- Fold in the extras:
- Scatter in the sunflower seeds or almonds and dried cranberries if you are using them, stirring gently so nothing settles at the bottom.
- Chill before serving:
- Cover the bowl and refrigerate for at least ten minutes so the flavors settle into the vegetables and the whole dish tastes cohesive rather than separate.
Pin This I have watched a bowl of this disappear next to burgers at a cookout while fancier sides sat untouched.
What to Serve It With
This slaw sits happily beside grilled chicken, pulled pork sandwiches, or even spooned into fish tacos where the crunch replaces lettuce entirely.
Making It Your Own
Stir in a handful of chopped fresh dill or flat leaf parsley right before serving and the whole bowl wakes up with a green brightness that photographs as well as it tastes.
Storage and Leftovers
The slaw keeps well in an airtight container in the refrigerator for up to three days though it is at its crispest on day one.
- Stir well before serving leftovers because the dressing will have settled.
- Add a fresh squeeze of lemon juice to revive the brightness.
- Do not freeze it because the texture of thawed raw vegetables is never the same.
Pin This Keep this one in your back pocket all summer and you will never arrive at a cookout empty handed.
Recipe FAQs
- → Can I make broccoli slaw ahead of time?
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Yes, broccoli slaw actually benefits from resting. You can prepare it up to 24 hours in advance and store it covered in the refrigerator. The flavors meld and improve as it chills, making it an excellent make-ahead dish for gatherings.
- → What can I substitute for mayonnaise in the dressing?
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For a lighter option, replace half the mayonnaise with Greek yogurt. For a fully dairy-free and egg-free version, use vegan mayonnaise. You can also try a combination of tahini and lemon juice for a different flavor profile that remains creamy and tangy.
- → How do I shred broccoli stems properly?
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Peel the tough outer layer of the broccoli stems with a vegetable peeler, then use a mandoline slicer, a box grater with large holes, or a sharp knife to julienne them into thin matchstick-like strips. The stems have a mild, sweet flavor and satisfying crunch perfect for slaw.
- → Is broccoli slaw gluten-free?
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Yes, this broccoli slaw is naturally gluten-free as written. All the vegetables and dressing ingredients are free from gluten. Just verify that your Dijon mustard and mayonnaise brands are certified gluten-free if you have severe sensitivity or celiac disease.
- → What dishes pair well with broccoli slaw?
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Broccoli slaw is a versatile side that complements grilled chicken, pulled pork, burgers, and fish. It works well tucked into sandwiches, piled onto fish tacos, or served alongside barbecue plates. It's also a popular choice for potlucks and picnic spreads.
- → How long does leftover broccoli slaw last in the fridge?
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Stored in an airtight container, leftover broccoli slaw stays fresh for 3 to 4 days in the refrigerator. The vegetables will soften slightly over time as the dressing marinates, but the flavor remains delicious. Give it a quick toss before serving again.
