Skip the bag and make the crunchiest broccoli slaw on the table. Shredded stalks plus bite-size florets mean zero waste, big texture, and a budget-friendly price. A creamy dressing with honey, lemon pepper, lime, and apple cider vinegar keeps it bright and never watery. Stays crisp for hours and holds up in the fridge, so it earns its keep at every cookout.
It’s crunchy, nutritious, and easy to make — just a few reasons why I love this broccoli slaw recipe. This is one of our favorite lunch recipes to keep in the fridge, and it goes with so many things for dinner too. I’ve served it with simple roasted chicken or with pork chops with cream of mushroom soup.
Testing results from broccoli slaw
- We tested the broccoli slaw dressing with mayonnaise and found this to be the best flavor combination. If you don’t want to use mayonnaise, you could try sour cream or plain yogurt.
- There are plenty of add-ins that would be great in this slaw: toasted sesame or pumpkin seeds, raisins, grated red cabbage, or chopped red peppers are some of our favorites.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Broccoli: We’re using a full head of broccoli, including the stalks. 2 -3 heads of broccoli with stalks
Carrots: You can shred your own or buy pre-shredded carrots to make it a little easier.
Pin this now to save it for laterHow to make broccoli slaw
- Trim the broccoli and shred the stalks.
- Add broccoli, diced red onion, and shredded carrots to a large bowl.
- Mix up the dressing and stir it into the broccoli mixture. Let sit for about an hour so the flavors meld.
Menu suggestions
Our broccoli slaw is versatile and great for a potluck or picnic outing, but it also works well as a quick lunch or a side for dinner.
We like to serve this broccoli slaw with any roasted or cooked meats, whether it’s our Slow Cooker Italian Beef or Oven-baked Ribs. You don’t really need any other sides since this one has broccoli and carrots.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Broccoli Slaw Recipe
Equipment
Ingredients
Ingredients
For the Salad:
- 2-3 heads of broccoli with stalks
- 1 cup shredded carrots
- ¼ cup red onions, finely diced
Dressing:
- 1 cup mayonnaise
- 2 teaspoons honey
- 1 ½ teaspoons salt
- 1 ½ teaspoons lemon pepper
- ½ teaspoon minced garlic
- ¼ teaspoon paprika
- 1 tablespoon fresh squeezed lime juice
- 2 tablespoons apple cider vinegar
Instructions
- Trim the broccoli stalks from the florets. Using a food processor, shred the stalks. 2-3 heads of broccoli with stalks
- Cut broccoli florets into bite-sized pieces and add to a large bowl. Mix in 1/4 cup red onions, finely diced and 1 cup shredded carrots.
- In a small bowl, combine 1 cup mayonnaise, 2 teaspoons honey, 1 1/2 teaspoons lemon pepper 1/4 teaspoon paprika1/2 teaspoon minced garlic, 1 1/2 teaspoons salt, 1 tablespoon fresh squeezed lime juice, and 2 tablespoons apple cider vinegar.
- Pour dressing over broccoli slaw and mix well.
- Chill for 30-60 minutes to let flavors combine.
Nutrition
Questions and tips
Storage
Store the broccoli slaw in an airtight container in the refrigerator for 2-3 days.
We don’t recommend freezing this broccoli slaw. Broccoli does better if you blanch it before freezing, and blanching would change the texture of this slaw too much.
You can use a bag of broccoli slaw mix to make this recipe, but you’ll need to add some florets. You may not need all of the dressing, so add it a little at a time.
