Description
Coleslaw broccoli salad is a crunchy, creamy, and nutritious twist on traditional coleslaw. It’s loaded with shredded broccoli, carrots, red cabbage, and tossed in a tangy dressing. Quick to make, easy to customize, and perfect for meal prep or potlucks.
Ingredients
4 cups broccoli slaw (shredded broccoli stems with carrots & cabbage)
1 cup shredded carrots
1 cup thinly sliced red cabbage
¼ cup finely chopped red onion
½ cup mayonnaise or Greek yogurt (for a lighter version)
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
Salt and pepper to taste
⅓ cup sunflower seeds or chopped almonds
¼ cup dried cranberries or raisins (optional)
Instructions
1. In a large mixing bowl, combine broccoli slaw, carrots, cabbage, and red onion.
2. In a separate small bowl, whisk together mayo (or yogurt), apple cider vinegar, mustard, honey, salt, and pepper until smooth.
3. Pour the dressing over the vegetable mixture and toss until everything is evenly coated.
4. Fold in the sunflower seeds and dried cranberries.
5. Chill for 10–15 minutes before serving for best flavor.
Notes
For a vegan version, use vegan mayo and maple syrup instead of honey.
Best served chilled. If prepping ahead, store dressing separately and mix before serving.
Customize by adding shredded chicken or chickpeas for a full meal.
Keeps well for 3–4 days refrigerated in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg