Homemade Broccoli Slaw Salad

If you ask me, broccoli slaw is one of those salads that never gets old.

This crunchy side dish takes raw broccoli stems and florets and turns them into something really special. Thin matchsticks of broccoli mix with shredded carrots and red cabbage for plenty of crunch and color.

It’s tossed with toasted almonds and tart cranberries, then dressed in a creamy coleslaw dressing with a splash of apple cider vinegar. The red onion adds just the right bite to balance everything out.

It’s a crowd-pleasing side that works for potlucks, barbecues, or weeknight dinners when you need something fresh.

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What Kind of Broccoli Should I Use?

Fresh broccoli is definitely the way to go for this salad, and you’ll want to grab a couple of large heads to get enough stems and florets. The great news is that this recipe uses both the stems and the florets, so nothing goes to waste – those stems that people usually toss are actually perfect for slaw since they’re crunchy and mild. If your broccoli stems seem a bit tough or woody on the outside, just peel off that outer layer with a vegetable peeler before you shred them. Look for broccoli with firm, tight florets and stems that aren’t dried out or yellowing at the cut end.

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Options for Substitutions

This salad is really forgiving when it comes to swapping ingredients around:

• Broccoli stems and florets: If you don’t want to prep fresh broccoli, grab a bag of pre-shredded broccoli slaw from the store. You can also mix in some cauliflower florets for variety.
• Red cabbage: Green cabbage works just as well here, or you can use a mix of both. Pre-shredded coleslaw mix is another easy option if you’re short on time.
• Almonds: Try sunflower seeds, pecans, or walnuts instead. If you have nut allergies, roasted pumpkin seeds add a nice crunch too.
• Cranberries: Raisins, chopped dried apricots, or even fresh pomegranate seeds make great substitutes. You could also use chopped fresh apple for a different texture.
• Red onion: Green onions or shallots work well if you want a milder onion flavor. You can also leave it out completely if raw onion isn’t your thing.
• Carrots: Use pre-shredded carrots to save time, or swap them for bell peppers if you prefer a different crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake with broccoli slaw is cutting the vegetables too thick, which makes them hard to eat and prevents the dressing from coating everything evenly – aim for thin, uniform shreds about the size of matchsticks for the best texture.

Adding the dressing too early can leave you with a watery, wilted salad, so toss it with the dressing just 15-30 minutes before serving to keep everything crisp and fresh.

If your almonds taste bland or soft, try toasting them in a dry pan for 3-4 minutes until they’re golden and fragrant, which adds a nice crunch and deeper flavor to the salad.

Finally, don’t skip massaging the broccoli stems and cabbage with a pinch of salt for a minute or two before adding the other ingredients – this simple step breaks down the tough fibers and makes the raw vegetables much more tender and enjoyable to eat.

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What to Serve With Broccoli Slaw Salad?

Broccoli slaw salad is one of those sides that goes with just about anything you’re grilling or cooking for dinner. I love serving it alongside grilled chicken, pulled pork sandwiches, or even fish tacos since the crunchy texture and tangy dressing balance out richer main dishes really well. It’s also great at summer cookouts next to burgers and hot dogs, or you can pack it up for lunch with some rotisserie chicken on top to make it a complete meal. If you’re keeping things simple, this slaw pairs nicely with a bowl of chili or soup when you want something fresh and crisp on the side.

Storage Instructions

Store: This broccoli slaw keeps really well in the fridge for up to 3 days when stored in an airtight container. If you want it to last even longer, keep the dressing separate and toss it together right before serving – that way it’ll stay crisp for up to 5 days.

Make Ahead: I love prepping this salad the night before a gathering or for weekly meal prep. Just chop all your veggies and store them in one container, then keep the almonds, cranberries, and dressing separate. Mix everything together about 30 minutes before you’re ready to eat for the best texture and flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-1050
• Protein: 18-24 g
• Fat: 52-68 g
• Carbohydrates: 90-110 g

Ingredients

• 3.5 cups broccoli stems (julienned into thin 2-inch matchsticks)
• 2.5 cups broccoli florets (cut into very small bite-sized pieces)
• 1 cup carrots
• 3/4 cup red cabbage
• 1/4 cup red onion
• 1/2 cup almonds (I use Blue Diamond slivered almonds)
• 1/3 cup cranberries (I prefer Ocean Spray Craisins for the tartness)
• 1 cup coleslaw dressing (I always use Marzetti’s Original for the best creaminess)
• 1 tablespoon apple cider vinegar

Step 1: Prepare and Cut All Vegetables

• 3.5 cups broccoli stems
• 2.5 cups broccoli florets
• 1 cup carrots
• 3/4 cup red cabbage
• 1/4 cup red onion

Start by preparing all your vegetables since this is a raw salad where everything will be eaten as-is.

Julienne the broccoli stems into thin 2-inch matchsticks—I find this creates a more pleasant texture than leaving them chunky, and they’ll actually be tender enough to enjoy raw.

Cut the broccoli florets into very small bite-sized pieces so they’re not overpowering.

Julienne or thinly slice the carrots into similar-sized pieces, then finely slice the red cabbage and red onion.

Having uniform sizes ensures even distribution of flavors and a better eating experience.

Step 2: Combine Vegetables and Add Crunch Elements

• prepared vegetables from Step 1
• 1/2 cup almonds
• 1/3 cup cranberries

In a large bowl, combine all the prepared vegetables with the almonds and cranberries.

Toss everything together gently to distribute the different components evenly throughout the salad.

This step ensures that every bite will have a balanced mix of textures and flavors.

Step 3: Dress and Finish the Salad

• salad mixture from Step 2
• 1 cup coleslaw dressing
• 1 tablespoon apple cider vinegar

Pour the coleslaw dressing and apple cider vinegar over the vegetable mixture and toss everything together until all components are evenly coated.

I like to add the vinegar along with the dressing because it brightens the flavor and cuts through the richness of the creamy dressing, giving you a more balanced result.

Toss gently but thoroughly to ensure every vegetable piece gets some dressing.

Step 4: Plate and Serve

• dressed salad from Step 3
• extra almonds for topping
• extra cranberries for topping

Transfer the dressed salad to a serving bowl or individual plates.

Top with a generous handful of extra almonds and cranberries for visual appeal and added texture contrast—this makes the dish look more finished and gives you little pockets of extra crunch in each bite.

Homemade Broccoli Slaw Salad

Delicious Homemade Broccoli Slaw Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 6 portions

Calories 950 kcal

Ingredients

  

• 3.5 cups broccoli stems (julienned into thin 2-inch matchsticks)
• 2.5 cups broccoli florets (cut into very small bite-sized pieces)
• 1 cup carrots
• 3/4 cup red cabbage
• 1/4 cup red onion
• 1/2 cup almonds (I use Blue Diamond slivered almonds)
• 1/3 cup cranberries (I prefer Ocean Spray Craisins for the tartness)
• 1 cup coleslaw dressing (I always use Marzetti's Original for the best creaminess)
• 1 tablespoon apple cider vinegar

Instructions

 

• Start by preparing all your vegetables since this is a raw salad where everything will be eaten as-is. Julienne the broccoli stems into thin 2-inch matchsticks—I find this creates a more pleasant texture than leaving them chunky, and they'll actually be tender enough to enjoy raw. Cut the broccoli florets into very small bite-sized pieces so they're not overpowering. Julienne or thinly slice the carrots into similar-sized pieces, then finely slice the red cabbage and red onion. Having uniform sizes ensures even distribution of flavors and a better eating experience.
• In a large bowl, combine all the prepared vegetables with the almonds and cranberries. Toss everything together gently to distribute the different components evenly throughout the salad. This step ensures that every bite will have a balanced mix of textures and flavors.
• Pour the coleslaw dressing and apple cider vinegar over the vegetable mixture and toss everything together until all components are evenly coated. I like to add the vinegar along with the dressing because it brightens the flavor and cuts through the richness of the creamy dressing, giving you a more balanced result. Toss gently but thoroughly to ensure every vegetable piece gets some dressing.
• Transfer the dressed salad to a serving bowl or individual plates. Top with a generous handful of extra almonds and cranberries for visual appeal and added texture contrast—this makes the dish look more finished and gives you little pockets of extra crunch in each bite.