Broccoli Slaw Recipe

This easy broccoli slaw recipe is crisp and crunchy, sweet and savory, with a creamy dressing so good, you’ll want to eat it with a spoon!

Course Salad, Side Dish

Cuisine American

Prep Time 20

Chilling Time 30

Total Time 50

Servings servings

Calories 349

Author Jessica Hylton

Ingredients

For the Slaw:

1 pound broccoli with stems 2 medium heads (450 grams)
1 bunch green onions thinly sliced (about 20 grams)
1 medium crisp apple cut into thin matchsticks (about 1 cup / 120 grams)
1 cup raisins 150 grams
1 cup slivered almonds 150 grams

For the Creamy Vegan Dressing:

½ cup vegan mayonnaise 120 milliliters
1 tablespoon apple cider vinegar 15 milliliters
1 tablespoon maple syrup 15 milliliters
1 teaspoon Dijon mustard 5 milliliters
¼ teaspoon garlic powder 1 gram
¼ teaspoon sea salt 1 gram
Freshly ground black pepper to taste

Instructions

Cut the florets from the stems and cut them into small bite-sized pieces. Trim off the dry, tough end of each stem (about ½ inch) and discard. Use a vegetable peeler to remove the fibrous outer layer from the stems. Once peeled, finely slice the stems into matchstick-size pieces.
In a large mixing bowl, combine the prepared broccoli florets and stems, green onions, apple matchsticks, raisins, and slivered almonds.
In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper until smooth.
Pour the dressing over the salad ingredients and toss well to coat evenly.
For enhanced flavor, refrigerate the slaw for 20–30 minutes before serving.
Serve cold or at room temperature.

Notes

Transfer any leftover broccoli slaw into an airtight container and store it in the refrigerator for up to 3 days. Give it a good stir before serving. The broccoli will soften a bit towards the end of this time, but it’s still delicious!

Nutrition