BROCCOLI SLAW
This broccoli slaw is a great recipe for your next cookout—it’s a little sweet and a little tangy, and it goes really well as a side to almost anything. You can easily make it ahead of time; in fact, it’s even better if you do—like most slaws, the longer it all has to marinate together, the better the flavors will be. SERVES 4 TO 6
PREP TIME: 10 minutes, plus 1 hour to marinate
COOK TIME: 5 minutes
10 ounces broccoli coleslaw mix
5 ounces red cabbage, chopped
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (15 ml) honey
1 tablespoon (15 ml) Dijon mustard
¼ cup extra-virgin olive oil
½ cup sliced almonds
1 to 2 tablespoons (30 ml) sliced scallions, for garnish
- In a large bowl, toss to combine the broccoli coleslaw mix with the red cabbage.
- In a small bowl, whisk together the apple cider vinegar, honey, and Dijon mustard. While whisking, drizzle in the olive oil. Pour the dressing over the slaw, and mix well. Refrigerate for at least an hour.
- In a dry pan over medium-low heat, toast the sliced almonds, watching carefully so they don’t burn. Remove from the heat as soon as they begin to brown and smell fragrant, about 5 minutes.
- Top the salad with the toasted almonds and scallions before serving.
VARIATION 1 BROCCOLI SLAW WITH DRIED CRANBERRIES: Add ½ cup dried cranberries to the slaw.
VARIATION 2 BROCCOLI SLAW WITH PANCETTA: Add ¼ cup diced, cooked pancetta (if it’s raw, you can quickly pan-fry it before throwing it in).
PREP TIP: Make this slaw the night before so it has plenty of time to soak up all the flavors, and you’ll have one less thing to do before serving.
More Recipes You'll Love
Broccoli slaw with red cabbage, tossed in a sharp honey-mustard apple cider vinaigrette and scattered with toasted almonds. It's crunchy, tangy, and colorful — the kind of slaw that earns a permanent place in the picnic rotation. An hour of marinating turns the raw vegetables tender-crisp and lets the dressing soak right in.
Pro Tips
- Give it the full hour (or more) in the fridge — this slaw is all about the marinate, which softens the raw broccoli mix just enough.
- Toast the sliced almonds in a dry pan and watch them constantly; they turn from golden to burnt in seconds.
- Whisk the vinegar, honey, and mustard first, then stream in the olive oil to build a proper emulsion that clings to the slaw.
- Red cabbage adds color and bite — chop it finer than the broccoli mix so it blends evenly through the slaw.
Frequently Asked Questions
How long does broccoli slaw keep?
Up to 4 days in the fridge. Add the toasted almonds just before serving so they don't go soft overnight.
Can I use homemade broccoli slaw?
Absolutely — shred broccoli stems (and a little carrot) in a food processor. It's a great use for the stems left over from other recipes.
Is this slaw Paleo?
Yes — vegetables, apple cider vinegar, honey, Dijon mustard, olive oil, and almonds. No dairy, no mayo, nothing processed.
What does it go with?
It's the perfect partner for pulled pork, grilled chicken, or burgers in lettuce wraps — the tang cuts through rich meats beautifully.
Recipe Card
Ingredients
Method
- In a large bowl, toss to combine the broccoli coleslaw mix with the red cabbage.
- In a small bowl, whisk together the apple cider vinegar, honey, and Dijon mustard.
- While whisking, drizzle in the olive oil.
- Pour the dressing over the slaw, and mix well.
- Refrigerate for at least an hour.
- In a dry pan over medium-low heat, toast the sliced almonds, watching carefully so they don’t burn.
- Remove from the heat as soon as they begin to brown and smell fragrant, about 5 minutes.
- Top the salad with the toasted almonds and scallions before serving.
