This broccoli slaw recipe is made with broccoli, bacon, cabbage, apples, sunflower seeds and dried cranberries, all tossed in a creamy dressing. The perfect easy side dish that pairs well with any type of meat or seafood.
A good coleslaw type salad is a must-have for any gathering. I typically make Mexican coleslaw or this fresh and colorful broccoli slaw.
Have you ever tried broccoli slaw before? You can find it in the produce area in the bagged vegetable section. Broccoli slaw is essentially shredded broccoli stems that are combined with cabbage and sometimes carrots. I actually prefer broccoli shreds over regular cabbage coleslaw because it doesn’t get soggy when coated in dressing. It’s inexpensive, readily available and totally delicious!
How do you make broccoli slaw?
This recipe starts with a bag of shredded broccoli stems, to which a ton of delicious ingredients are added. We’re working with a sweet and savory blend of apples, bacon, red onion and sunflower seeds which add so much flavor and texture. A creamy dressing is poured over the top, then add a little parsley for garnish and you’re ready to eat.
TIPS FOR BROCCOLI SLAW
- I use Pink Lady apples in this recipe, other great choices are Braeburn or Honeycrisp.
- Make sure you dice your onion very fine so that you don’t end up with large pieces in each bite.
- This slaw can be made up to 8 hours before you plan to serve it. If you’re making your salad in advance, omit the bacon and apple and stir those ingredients in right before serving.
- Trying to watch your calories? You can use half the amount of bacon, and substitute low fat mayonnaise instead of the regular full fat mayonnaise.
- Can’t find pre-made broccoli slaw in a bag? You can make your own broccoli slaw by shredding broccoli stems, purple cabbage and carrots in your food processor.
BROCCOLI SLAW VARIATIONS
While I love this recipe as written, sometimes I change up the ingredients a bit depending on what I have on hand.
- Fruit: Try using raisins instead of cranberries, or pears instead of apples.
- Cheese: Small cubes of cheddar cheese is a nice addition to this salad.
- Nuts: Sunflower seeds are traditional, but I’ve also used sliced almonds or chopped pecans with great results.
- Dressing: Not a fan of mayonnaise? Try plain Greek yogurt instead!
How long does broccoli slaw last?
This slaw stays good in the fridge for up to 3 days. Store it in a covered container until you’re ready to enjoy it.
I love to bring this salad to events because it’s such a unique yet welcomed offering. It has a lot of the same flavors as the classic broccoli salad, but I find this slaw is a little more enjoyable to eat because the shredded texture. You’ll find that everyone will be asking you for the recipe when you make this dish for your next gathering!
More delicious salad options
- Mediterranean Quinoa Salad
- Brussels Sprout Salad
- Cucumber Feta Salad
- Spaghetti Salad
- Asian Noodle Salad
- 1 12 ounce bag broccoli slaw
- 1/4 cup red onion finely chopped
- 1/2 cup bacon cooked and crumbled, plus more for garnish if desired
- 1 apple diced
- 3/4 cup dried cranberries
- 1/2 cup sunflower seeds plus more for garnish if desired
- 2 tablespoons chopped parsley plus more for garnish if desired
- 3/4 cup mayonnaise
- 2 teaspoons apple cider vinegar
- 3 tablespoons granulated sugar
- salt and pepper to taste
- Place the broccoli slaw, red onion, bacon, apple, dried cranberries, sunflower seeds and parsley in a large bowl.
- In a small bowl, whisk together the mayonnaise, cider vinegar, sugar and salt and pepper.
- Pour the dressing over the broccoli slaw and toss to combine. Cover and refrigerate for 1 hour.
- Place the salad in a serving bowl. Garnish with additional bacon, sunflower seeds and parsley if desired, then serve.