Crunchy and creamy broccoli slaw is one of my favorite side dishes to bring to friends’ barbecues, potlucks and picnics. I make it on repeat all summer long, and no one ever seems to get tired of it. Everyone has different reasons for loving it, but I love that it uses both the broccoli stems and the florets (I really hate food waste!), and the irresistibly creamy, tangy dressing.
Broccoli slaw is pretty much what it sounds like: It’s a slaw made of shredded broccoli instead of the more traditional cabbage. You can shred the broccoli stems and florets yourself (I’ll explain that more later), or use a pre-packaged mix. This broccoli salad recipe is another reader favorite (it always goes viral around Thanksgiving), or if you’re craving a simpler broccoli side, roasted broccoli is my lazy dinner go-to.
Key Broccoli Slaw Ingredients + Prep
- To prep the broccoli: A mandolin slicer works best for creating thin, even strips. If you don't have one, use a sharp knife to cut the stems into thin planks, then slice those planks into matchsticks.
- OR use pre-shredded broccoli slaw mix. For a quick shortcut, use a 16-ounce bag of store-bought broccoli slaw mix instead of prepping your own broccoli.
- Dried cranberries or golden raisins: Cranberries are my favorite mix-in, because the bright pop of red looks so pretty against all the broccoli green, but golden raisins are nice, too. And yes, you can regular raisins in a pinch, they’re just not as pretty.
- Nuts and seeds: I couldn’t decide between sunflower seeds and almonds, so I used both! You could use either OR both.
- For the dressing: I make a really classic slaw dressing for this, with mayonnaise, sugar (you could use honey instead if you want to keep it more natural), lemon juice, vinegar, and salt until smooth.
Tips & Variations
- How to make it vegan: This one is easy! Just swap vegan mayonnaise for the regular mayo and voila, this is now a vegan recipe!
- Make it ahead: You definitely can prepare this slaw, start-to-finish, a day or two ahead of when you want to serve it! The slaw may release some liquid as it sits, and that’s OK. Simply drain off any excess if you can, and give the slaw a stir before serving.
- Storage tips: You can store any leftovers in an airtight container for two days UNLESS the slaw has been sitting out at room temperature for more than two hours. Because the dressing is mayonnaise-based, after two hours at room temperature, sadly, you need to toss whatever is left in the compost or garbage. If it’s a hot day (over 90 degrees) and the salad is sitting out in the sun, you should toss any leftovers after just one hour.
Why I Love This Slaw
- Even with the mayo-based dressing, this broccoli slaw recipe is healthier than many traditional barbecue and cookout side dishes, because broccoli is so darn healthy.
- Picnic and potluck-approved: This slaw travels SO well. Raw broccoli stays crisp for a long time after you’ve dressed the slaw, so it’s a great dish to make-ahead and bring to just about any get together.
- It’s fine to take a short-cut: The bagged, pre-shredded broccoli slaw mixes at the grocery store make a fine substitute for julienneing the broccoli and carrots yourself. Simply toss that store-bought broccoli slaw with this dressing and enjoy.
Serving Suggestions
At home, I often serve it with some of my favorite barbecue and grilled dishes, like:
Our Favorite Summer Sides
Side Dish Inspiration + Much More
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