Mix up this crunchy, colorful salad for an easy and light lunch, side, or appetizer.
When I followed a vegetarian diet for two years, I learned how to craft an abundance of different salads. Whether it was leafy greens or crunchy cabbage, I discovered some of the yummiest ways to turn plain veggies into delectable dishes that made me want to come back for seconds. One of the most dynamic of these was broccoli slaw—a tangy twist on a classic coleslaw, with sweet dried cranberries and creamy apple cider vinaigrette. It’s not only zesty and refreshing but also brimming with a variety of different textures, so your taste buds are never bored.
My favorite aspect of broccoli slaw is that it’s just as delicious by itself as it is topped on a quinoa bowl or stuffed into a wrap. So, if you end up with leftovers, there are plenty of scrumptious options to make a little slaw go a long way.
At first glance, broccoli slaw seems like only a summertime dish, but I’ve also made it as a side during the winter holidays. After all, it can be a mouthwatering complement to savory mains like turkey and mashed potatoes or roasted chicken. I’m never afraid to incorporate more sweet salads into dinnertime, because sometimes that’s what makes the meal!
Alternative dressing options
If a creamy apple cider vinaigrette isn’t your favorite choice for broccoli slaw, don’t worry. I have a few tasty alternatives up my sleeve that I’m happy to share with you. The easiest option is to replace Greek yogurt with two tablespoons of olive or avocado oil. Blended with the vinegar, sugar, and lemon juice, it makes a lighter vinaigrette that coats the whole salad beautifully. I also like to replace sugar with a heaping teaspoon of maple syrup or honey for more robust flavors behind the sweetness. Craft broccoli slaw with a few different dressing options so that you can find your favorite.
How do I store leftovers?
Keep your leftover broccoli slaw in an airtight container and refrigerate it for 2-3 days. Serve it cold and fresh from the fridge as its own salad or a topping for another meal. I don’t recommend freezing it because it doesn’t keep well this way.
Similar recipes to try
Want to try the same salad with a mayo-based dressing instead of yogurt-based? Check out Healthy Broccoli Slaw, which also includes a handmade veggie blend instead of store-bought bags. If you’re craving a creamy, sugar-free version of classic cabbage salad, then take a peek at this Keto Coleslaw Recipe. On the other hand, if you’d like to cut out cabbage altogether and replace it with crisp lettuce, cucumber, and tomato, then whip up a salad with this citrusy Greek Salad Dressing.
Broccoli Slaw Recipe
Ingredients
- 2 bags broccoli slaw mix (12 ounces each)
- 1/4 cup chopped red onion
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries
- 1/3 cup plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 1/4 teaspoons granulated sugar
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
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Place the broccoli slaw mix in a large bowl and add the chopped red onion, almonds, and dried cranberries.
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In a small bowl, whisk together the Greek yogurt, apple cider vinegar, granulated sugar, lemon juice, salt, and pepper until smooth. Adjust salt and sugar as needed.
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Drizzle the dressing over the vegetable mix and toss until evenly coated. Serve immediately.
Nutrition
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