Broccoli Slaw is a chilled, delicious side dish with broccoli, carrot, cabbage, dried cranberries, and walnuts in a creamy salad dressing!
If you’re looking for a great tasting salad/side dish to serve along with a favorite main dish, I think you will love this cold and crunchy broccoli slaw!
It’s loaded with fresh veggies (broccoli, carrots, cabbage and green onions) and is seasoned and covered with a lovely creamy dressing!
Broccoli slaw is quite simple to make, and I am sure you are going to love this dish. Here’s how to make this slaw.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Broccoli
This recipe for broccoli slaw calls for using both the small broccoli florets AND the stalk of the broccoli. Yes, that’s right! You will also be using the stalk (or stem end) of the broccoli.
For many years I always cut off the stem of the broccoli and discarded it, until I discovered it actually is edible, too! Here’s how to prepare the broccoli for the slaw.
Cut off the stalk off right before the crown of the broccoli (the florets) begin. Use a vegetable peeler to peel off the outer skin on the stalk (shown below).
Slice the stalk in half crosswise (right in the middle) and then thinly slice each half of the stalk lengthwise (into rectangle-shaped slices).
Now cut the slices into matchstick-like slices and then put all of the slices into a mixing bowl. You will want to cut the broccoli florets into small, 1″ pieces and add them to the bowl, as well.
Making The Slaw
Now add two sliced green onions, shredded green cabbage, a medium-sized peeled and grated carrot and a small amount of chopped, fresh parsley leaves.
Toss all these ingredients together until the ingredients are all combined. Set the slaw aside while you “toast” some crunchy walnuts.
Toast The Walnuts
Now you will need to “toast” some walnuts for the broccoli slaw. It is easy! Chop ¼ cup of walnuts and place them in a skillet. Turn the heat to medium and begin to “toast” them.
Do not add anything else to the skillet! Stir the walnuts as they “toast” so they don’t burn. Cook them for about 3-4 minutes or until they produce a nutty aroma and have darkened slightly.
Remove them from the skillet and transfer them to paper towels or spread them out on a plate to cool for a few minutes.
Make And Add The Dressing For The Slaw
While the walnuts are cooling, make the creamy dressing for the broccoli slaw. It will only take a couple minutes!
Combine mayonnaise, fresh lemon juice, maple syrup, Dijon mustard and minced garlic in a small bowl. Whisk them until the dressing is smooth and creamy.
Pour this dressing (use all of it) over the broccoli slaw and gently toss the slaw very well to cover everything with the dressing.
Add The Last Ingredients
Once the broccoli slaw is covered with dressing, add dried cranberries and the cooled and toasted walnuts. Season the broccoli slaw to taste with salt.
Chill The Slaw
Toss all the ingredients together until combined. Now the slaw is done and can be eaten, BUT I recommend a minimum chilling time of one hour, to ensure the slaw is fully chilled.
The chilling time is important because it also gives the flavors time to mingle and develop! Cover the slaw tightly with plastic wrap and refrigerate it until you are ready to serve this delicious dish!
Serve The Broccoli Slaw
Once the slaw is very cold, it is time to serve it alongside your main dish. The broccoli slaw is cold, crunchy, and the dressing brings it wonderful flavor!
We enjoyed it served alongside grilled chicken and a baked potato with sour cream and chives (chives from our garden!). YUMMY!
It was a delicious side dish (or salad) to have with this meal, and we even had leftover broccoli slaw which we enjoyed the next day with our lunch!
I am confident you and those you love are going to love this delicious side dish to accompany many of your favorite main dishes. It is refreshing, delicious, and any leftovers will keep in your fridge in an airtight container for 2-3 days.
Thank you for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a great day!
Looking For More COLESLAW Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have other delicious slaw recipes to choose from, including:
- Classic Creamy Coleslaw
- Zucchini Carrot Lime Coleslaw
- Pineapple Peanut Coleslaw
- Thai Coleslaw in Peanut Sauce
- Poppyseed Apple Raisin Coleslaw
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Recipe adapted from Brooke Caison, via: delish.com
↓↓ PRINTABLE RECIPE BELOW ↓↓
Broccoli Slaw is a chilled, delicious side dish with broccoli, carrot, cabbage, dried cranberries, and walnuts in a creamy salad dressing!
- 1 head broccoli
- 1 cup green cabbage (shredded)
- 2 stalks green onions (sliced)
- 1 medium carrot peeled, shredded
- ⅛ cup fresh parsley chopped
- ¼ cup walnuts toasted
- ¼ cup dried cranberries
- ¾ teaspoon kosher salt or season to taste
- ¼ cup mayonnaise
- 2 Tablespoons lemon juice use fresh!
- ⅛ cup pure maple syrup
- ¾ Tablespoon Dijon mustard
- 1 clove garlic (minced)
Prep The Broccoli: Cut off the stalk right before the crown (the florets) begin. Use a vegetable peeler to peel outer skin off the stalk. Slice stalk in half crosswise (across the middle); thinly slice each half of the stalk lengthwise (into rectangle slices). Cut slices into matchstick-style slices; put slices in a serving bowl. Slice broccoli florets in 1" pieces; add them to the bowl.
Add green onions, cabbage, carrot and parsley to the bowl. Toss until ingredients are combined. Set aside.
Toast Walnuts: Put chopped walnuts in a dry skillet (no other ingredients). Turn heat to medium. Stir occasionally as they "toast" so they don't burn. Cook for 3-4 minutes or until they produce a nutty aroma and have darkened slightly. Remove nuts from skillet; transfer to a paper towel or plate to cool.
Combine mayonnaise, lemon juice, maple syrup, Dijon and minced garlic in a small bowl. Whisk until smooth and creamy. Pour dressing (all of it) over the broccoli slaw; toss the slaw well to cover everything. Add cranberries and cooled walnuts. Toss and season to taste with salt.
Slaw is ready, BUT I recommend a minimum chilling time of one hour, to ensure slaw is cold. This is recommended because it gives flavors time to develop! Cover slaw with plastic wrap- refrigerate until you're ready to serve! Enjoy.
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