This Broccoli Slaw is filled with crunchy ribbons of broccoli and carrots, paper-thin onions, sweet chewy cranberries, and pecans before being tossed in a light, tangy dressing. You’re going to love all of the different textures in this salad!
Broccoli Slaw
Broccoli slaw served as a side dish makes a nice change from some of the underwhelming mayo and cabbage-heavy coleslaws out there.
I’ve found a great many slaw recipes I like (like this Sweet and Spicy Apple Coleslaw that’s loved by even the coleslaw-averse members of my family) but there’s something extra wonderful about a good broccoli slaw. The crisp broccoli and carrots keep their crunch for days, even after being mixed with the dressing.
Broccoli Slaw Salad
I like my salad recipes abundant with fresh, flavorful ingredients and lots of different textures. Broccoli Slaw is no different! In this version, I added pecans and dried cranberries for a satisfying layer of crunchy fruity nutty goodness.
The finely sliced red onions bring zest, spice, and a gorgeous color to the salad. Be sure to slice the red onion as thinly as possible to get the right texture and balance of flavors in your broccoli slaw.
I can make this recipe again and again and not get tired of it. That’s how I know it’s a real winner.
Broccoli Slaw Recipe
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 blink of an eye.
You’ll need a total of about 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 amount with small broccoli florets.
Every so often, I find bags of grated broccoli stalks in the grocery store and I always buy them. If you can find them, grab them for sure. Having broccoli matchsticks on hand makes this recipe almost ridiculously simple.
Otherwise, I look 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 aside 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.
Broccoli Slaw Dressing
This dressing for broccoli slaw is equal parts tangy and creamy. A simple combo of mayo, lemon juice, salt, and a dash 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 enough to lightly coat the whole salad with the flavorful dressing. Unlike some salads where you want to wait until serving to add the dressing, this slaw tastes best after the flavors have mingled for a bit.
Add the dressing to the vegetables then let the slaw chill in the fridge for a little while before serving. Don’t worry–your veggies and pecans won’t get soggy or soft. They’ll absorb the creamy lemony flavor of the dressing while staying crisp.
Kitchen Tip: I use this knife and this covered bowl to make this recipe.
Broccoli Slaw 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 before serving to allow the flavors to mix.
This time of year, I’m all about the summer salads. From classic 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 breezy lunch at home.
For a great summer meal, pair this Broccoli Slaw with Filthy Burgers or Hawaiian Chicken Sandwiches. This salad would also be delicious with these Buffalo Chicken Sandwiches from Foodie with Family or Cuban Sandwiches from Saving Room for Dessert.
Broccoli Slaw Recipes
And while we’re talking about broccoli slaw recipes, can I nudge you toward Irresistible Mandarin Broccoli Salad too? (I don’t throw around words like “irresistible” lightly so you know it must be pretty special!)
This simple Broccoli Salad with Grapes is another side dish that even my most broccoli-hating child devoured. My kids ate the whole bowl of salad by themselves in one day–I’d call that a definite win.
Sweet and Tangy Broccoli Slaw
Ingredients
Salad Ingredients
- 12 ounces broccoli stalk and tiny florets see note below, about 6 cups
- 2 large carrots grated or sliced very thinly into 2" matchsticks, about 2 cups
- ½ small red onion sliced as thinly as possible and chopped, about ¼ cup
- ¾ cup sweet dried cranberries
- ½ cup chopped pecans
Dressing Ingredients
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons sugar
- ½ teaspoon kosher salt
Instructions
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Combine the mayonnaise, lemon juice, sugar, and salt in a large mixing bowl. Whisk to combine.
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Add the broccoli, carrots, onion, cranberries, and pecans to the bowl with the dressing. Stir well to coat.
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Refrigerate at least one hour before serving to allow the flavors to meld. This can be made up to two days in advance. Stir again before serving.
Notes
Nutrition
{originally published 6/9/15 – recipe notes and photos updated 9/25/23}
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