broccoli slaw salad recipe

Written ByJenny Smyth Posted on
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The Best broccoli slaw salad recipe

I’ve been making this broccoli slaw salad recipe for years, and it’s still a staple in my household. It’s a simple yet flavorful dish that’s perfect for any occasion.

The combination of shredded broccoli, carrots, and red cabbage with a tangy dressing is a game-changer. My kids love it because it’s crunchy and fun to eat, while my husband appreciates the health benefits of eating more vegetables.

As for me, I just enjoy the convenience of having a quick and easy side dish that’s ready in no time. I’ve even started making it for potlucks and family gatherings because everyone always raves about it.

But what really sets this recipe apart is the secret ingredient – a drizzle of apple cider vinegar that adds a depth of flavor that’s hard to resist. I like to think that this recipe is a reflection of my own cooking style: easy, approachable, and full of flavor.

And the best part? It’s ridiculously easy to make, requiring only a few minutes of prep time before tossing everything into a bowl and letting the magic happen.

Whether you’re looking for a healthy snack or a tasty side dish for dinner, this broccoli slaw salad recipe is sure to please even the pickiest eaters. And if you’re feeling adventurous, feel free to customize it with your favorite ingredients – maybe some diced apples or chopped nuts for added texture and flavor.

Creamy Broccoli Slaw Salad

4.9 from 1250 votes

A refreshing and crunchy broccoli slaw salad with a creamy dressing and a mix of vegetables. Perfect for a light meal or side dish.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time10 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

2 cups broccoli florets
2 cups shredded red cabbage
1 cup shredded carrots
1/2 cup thinly sliced red onion

For the Dressing

1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp honey
Salt and pepper to taste

👨‍🍳Directions

1Chop broccoli into small florets.
2Use a sharp knife and a cutting board.
Set aside.
3Make sure all pieces are roughly the same size.
4Shred the red cabbage and carrots using a grater or food processor.
5Ensure the shredded vegetables are fine and uniform in size.
6Transfer them to a large mixing bowl.
7Peel and thinly slice the red onion.
8Add the sliced onions to the mixing bowl with the cabbage and carrots.
9In a separate small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and honey until smooth.
10Season with salt and pepper to taste.
11Pour the dressing over the vegetable mixture in the large mixing bowl.
12Toss gently to combine, ensuring all vegetables are well coated with the dressing.
13Add the broccoli florets to the bowl and toss gently to combine with the other vegetables and dressing.
14Ensure the broccoli is evenly distributed throughout the salad.

🔧Equipment

Large mixing bowl
Cutting board
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 5g❤️Cholesterol: 25mg🧂Sodium: 450mg🌾Total Carbs: 25g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 5g

📝Notes

Tips: You can add other vegetables like shredded Brussels sprouts or kale for extra crunch and nutrition. For a lighter dressing, substitute Greek yogurt for the mayonnaise and sour cream.

This broccoli slaw salad recipe is one of those rare gems that never gets old – even after making it multiple times a week for years on end. The best part?

It’s ridiculously easy to store and reheat: simply refrigerate or freeze the prepared slaw until you’re ready to serve it again. When reheating, simply microwave or toss it in a pan over low heat until warmed through.

And when serving, consider pairing it with some crusty bread or crackers for a satisfying crunch.

❓ Frequently Asked Questions About Creamy Broccoli Slaw Salad

1. What type of broccoli should I use for this recipe?

For this recipe, you can use either green or purple broccoli – both work equally well. If you want to get fancy, you can even use different colors like orange or yellow broccoli florets.

2. Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by preparing the slaw mixture and storing it in an airtight container in the refrigerator for up to 24 hours.

3. How do I keep the slaw from getting soggy?

To prevent the slaw from getting soggy, make sure to squeeze out as much liquid as possible from the shredded vegetables before mixing them together with the dressing.

4. Can I substitute other types of cabbage for red cabbage?

You can substitute other types of cabbage like white or green cabbage if you prefer – just be aware that they may have slightly different textures and flavors.

5. Is this recipe suitable for people with dietary restrictions?

This recipe is naturally gluten-free and vegan-friendly but be sure to check with your guests about any other dietary restrictions before serving.

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