Creamy Broccoli Slaw
We love this easy broccoli slaw recipe with crisp broccoli, crunchy sunflower seeds, and sweet raisins tossed with the best creamy slaw dressing. The perfect side dish! Our easy creamy dressing takes this broccoli slaw recipe to a new level. It coats the raw broccoli and gets stuck in all the nooks and crannies. We love it so much that neither of us can stop at just one bite. It is seriously good! Think of this broccoli slaw as a mix-up between broccoli salad and creamy coleslaw. Serve this easy slaw on the side, or add it to sandwiches or burgers for extra crunch. Key Ingredients This recipe is a must-try if you love traditional coleslaw! I love swapping in broccoli for cabbage in coleslaw. Traditional cabbage coleslaw is delicious, but broccoli is extra crisp, and I love how pretty it looks in the bowl. Broccoli: I use raw broccoli for this slaw and buy broccoli with the stems. Some stores only sell broccoli crowns, but if you are lucky, you can find broccoli with the long stems still attached. I actually prefer broccoli stems to the florets! Green onion and parsley: These add fresh flavor and more color. I find regular onion too strong in this kind of slaw, but green onion is perfect. Raisins and sunflower seeds: These add sweetness and texture. When I can find them, I love golden raisins. Any dried fruit will work, though! Creamy dressing: Our broccoli slaw dressing makes this slaw so delicious. I keep it simple with mayonnaise, apple cider vinegar, and Dijon mustard. I also add a splash of toasted sesame oil, which adds a toasty, almost crave-worthy flavor to my broccoli slaw. For a vinegar based dressing, see my vinegar slaw. Broccoli: I use raw broccoli for this slaw and buy broccoli with the stems. Some stores only sell broccoli crowns, but if you are lucky, you can find broccoli with the long stems still attached. I actually prefer broccoli stems to the florets! Green onion and parsley: These add fresh flavor and more color. I find regular onion too strong in this kind of slaw, but green onion is perfect. Raisins and sunflower seeds: These add sweetness and texture. When I can find them, I love golden raisins. Any dried fruit will work, though! Creamy dressing: Our broccoli slaw dressing makes this slaw so delicious. I keep it simple with mayonnaise, apple cider vinegar, and Dijon mustard. I also add a splash of toasted sesame oil, which adds a toasty, almost crave-worthy flavor to my broccoli slaw. For a vinegar based dressing, see my vinegar slaw. Find the full recipe with measurements below. My Tips for Making Broccoli Slaw Tip 1: Fresh cut broccoli is best. First, prepare your broccoli. Cut the crown from the stems. You want everything pretty small, so cut or pull the broccoli crown into very small florets. Then, move on to the stems. Broccoli stems are sometimes tough, so use a vegetable peeler to peel the outer layer of the stems. Then, slice them into thin matchsticks or grate them using a hand grater or the grating attachment of a food processor. Tip 2: If your in a time crunch use prepackaged broccoli. If you are short on time, you can find prepackaged bags of shredded broccoli at the store. The bag might have some other veggies mixed in, but that’s okay. It will still work in this broccoli slaw recipe. What to Serve with Broccoli Slaw Broccoli slaw pairs well with so many dishes. It’s perfect for summer cookouts and BBQs. Serve it next to burgers, turkey burgers, veggie burgers, hot dogs, sausages, pulled pork, and pork ribs. I also love it on the side to meatloaf, roasted chicken, and fried chicken. You can serve broccoli slaw next to other delicious sides like pasta salad, creamy potato salad, or my favorite corn salad! Creamy Broccoli Slaw PREP 20 mins TOTAL 20 mins PREP 20 mins TOTAL 20 mins Think of this broccoli slaw recipe as a mixup between broccoli salad and coleslaw. Serve this on the side or add it to sandwiches or burgers for some extra crunch. Makes approximately 8 cups Watch Us Make the Recipe You Will Need 1 pound (450g) broccoli with stems, 2 to 3 small heads 1 bunch green onions, thinly sliced 1/2 cup loosely packed fresh parsley leaves, coarsely chopped 1 cup (150g) golden raisins 1 cup (150g) shelled sunflower seeds 1 cup (170g) mayonnaise, try homemade mayo 2 tablespoons apple cider vinegar 2 tablespoons Dijon mustard 1/4 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 2 to 3 dashes toasted sesame oil, optional Directions 1Remove the broccoli florets from the larger stems and cut them into smaller pieces. 2Remove the woodiest part of the stem and discard (usually 1/2 inch from the bottom). Using a vegetable peeler, peel away the thick, tough outer layer of the stems, and then grate or slice into small matchsticks. 3Place the broccoli in a very large bowl (you will have 6 to 8 cups). 4Add the sliced green onions, parsley, raisins, and sunflower seeds to the broccoli and toss to mix. 5Mix the mayonnaise, vinegar, mustard, salt, and pepper in a separate bowl. Taste for acidity and seasoning, then adjust as desired. For a little extra flavor, add two to three small dashes of toasted sesame oil (see tips). 6Pour two-thirds of the dressing over the slaw, and then mix well. 7If the broccoli slaw seems dry, add more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle. 1Remove the broccoli florets from the larger stems and cut them into smaller pieces. 2Remove the woodiest part of the stem and discard (usually 1/2 inch from the bottom). Using a vegetable peeler, peel away the thick, tough outer layer of the stems, and then grate or slice into small matchsticks. 3Place the broccoli in a very large bowl (you will have 6 to 8 cups). 4Add the sliced green onions, parsley, raisins, and sunflower seeds to the broccoli and toss to mix. 5Mix the mayonnaise, vinegar, mustard, salt, and pepper in a separate bowl. Taste for acidity and seasoning, then adjust as desired. For a little extra flavor, add two to three small dashes of toasted sesame oil (see tips). 6Pour two-thirds of the dressing over the slaw, and then mix well. 7If the broccoli slaw seems dry, add more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle. Adam and Joanne's Tips Broccoli stems: The end of the stem (about half an inch from the bottom) is probably too woody. Cut that off and discard. However, the rest of the stem is perfectly edible and delicious. To prepare it, you can run a vegetable peeler up and down the stem to remove the outer, sometimes tough, layer. Then, slice the stem into small matchsticks. Toasted sesame oil: Optional, but Adam has started adding it to dressings. I ask him what he does differently every time he does it because the dressing tastes so good! You don’t need a lot (it’s a strong flavor), but if you are willing, try it. Vegetarian & vegan adaptations: I’ve made this with a vegan mayonnaise with great success. You can also toss the slaw ingredients with this tahini sauce. Storing: Like other coleslaw recipes, this broccoli slaw is perfect for making ahead of time. Make it, and then store it in an airtight container in the fridge for up to 5 days. The nutrition facts provided below are estimates using full-fat mayonnaise. Broccoli stems: The end of the stem (about half an inch from the bottom) is probably too woody. Cut that off and discard. However, the rest of the stem is perfectly edible and delicious. To prepare it, you can run a vegetable peeler up and down the stem to remove the outer, sometimes tough, layer. Then, slice the stem into small matchsticks. Toasted sesame oil: Optional, but Adam has started adding it to dressings. I ask him what he does differently every time he does it because the dressing tastes so good! You don’t need a lot (it’s a strong flavor), but if you are willing, try it. Vegetarian & vegan adaptations: I’ve made this with a vegan mayonnaise with great success. You can also toss the slaw ingredients with this tahini sauce. Storing: Like other coleslaw recipes, this broccoli slaw is perfect for making ahead of time. Make it, and then store it in an airtight container in the fridge for up to 5 days. The nutrition facts provided below are estimates using full-fat mayonnaise. Nutrition Per Serving Serving Size 1/2 cup / Calories 187 / Total Fat 14.7g / Saturated Fat 2.1g / Cholesterol 5.8mg / Sodium 136.2mg / Carbohydrate 12.7g / Dietary Fiber 2.3g / Total Sugars 7g / Protein 3.1g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us