Broccoli Slaw Recipe

One of my earliest childhood memories was peeling broccoli stems. Strange early memory, huh?

My dad preferred the stems of broccoli, so my mom would always peel them and chop them and steam with the broccoli crowns whenever we made fresh broccoli.

Once I got married, I couldn’t shake the habit of peeling the broccoli, though we all prefer the broccoli florets to the stems. One time at a pot-luck with friends, I tried some delicious homemade broccoli slaw made from peeled and grated broccoli stems, carrots and a hint or red cabbage. It was delicious!

What is Broccoli Slaw?

The broccoli had a slightly sweet taste in the slaw; it was dressed in a homemade mayo (you could also use Primal Kitchen mayo) and herb dressing with a touch of honey. I was hooked and finally had a use for the broccoli stems that I always peeled and ended up eating myself because our whole family preferred the crowns.

If you aren’t a mayo person, you can absolutely substitute greek yogurt for the mayo in this recipe.

Everyone loves cole slaw, but I love this new and easy take on an old favorite. This broccoli slaw recipe can also be made with cabbage, but my family prefers the taste of broccoli and carrots.

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3.75 from 12 votes

Broccoli Cole Slaw Recipe

A crunchy slaw made with shredded broccoli stems and carrots and a slightly sweet mayo dressing. 

Course Side

Cuisine American

Prep Time 10 minutes

Total Time 10 minutes

Servings 6 -8

Calories 143kcal

Author Katie Wells

Ingredients

• 1 large package broccoli cole slaw mix or 4-5 broccoli stalks
• 2-3 carrots
• ¾ cup  mayo
• 1 tsp mustard
• 1 tsp lemon juice
• 2 tsp apple cider vinegar
• 2 TBSP  honey optional
• ½ tsp each salt pepper, garlic powder, basil, parsley, and celery seed

Instructions

• Peel and then shred broccoli and carrots with a box grater if not already done.
• Combine the shredded broccoli stems and carrots in a large bowl.
• In a small bowl, whisk the mayo, mustard, lemon juice, vinegar, honey, and spices together until creamy.
• Pour the dressing over the shredded broccoli and toss well.
• Store, covered, in refrigerator at least 1 hour or overnight before serving to let flavors meld. 

Notes

If you prefer, you can substitute greek yogurt for the mayo.

Nutrition

Serving: 3/4 cup | Calories: 143kcal | Carbohydrates: 16.1g | Protein: 1.8g | Fat: 8.4g | Cholesterol: 10mg | Sodium: 419mg | Fiber: 2g | Sugar: 10g

Ever made your own broccoli slaw? If not what is your favorite slaw?