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This broccoli slaw recipe is fast becoming a favorite summer side dish! It’s a fresh twist on classic coleslaw, made with shredded broccoli, spring onions, crunchy seeds, and sweet raisins in a creamy buttermilk dressing.
This Broccoli Slaw Recipe Is Officially a Hit
Today’s broccoli slaw recipe is ready in 5 minutes, and this might just be the perfect summer side dish. Fresh and green, easy to make, and even better after it’s chilled in the fridge. I love the crunchy broccoli paired with sweet pops of raisins (or craisins) and the creamy, tangy buttermilk dressing that reminds me of ranch.
I served this broccoli slaw with grilled corn on the cob and smash burgers on the weekend, and it’s already on the menu again this month. If you’re looking for an easy side for a cookout or summer gathering, this is the one!
Broccoli Slaw Ingredients
Another great thing about this broccoli slaw recipe is that you use pretty much the whole broccoli head, including the stems. Scroll to the recipe card for the printable amounts.
- Broccoli – The whole head, stems and all (see below).
- Onions – I use spring onions, but thinly sliced red onions or any mild onions will do.
- Raisins – The controversial ingredient. 😅 I love a little sweet-tart contrast in my coleslaw! Feel free to replace raisins with dried cranberries or leave them out if you’re not a fan.
- Sunflower Seeds – Pumpkin seeds, pepitas, or nuts like pecans, slivered almonds, and walnuts are also a great way to add a little crunch and texture.
- Coleslaw Dressing – I make my own with mayonnaise, buttermilk (or my buttermilk substitute), lemon juice, dill, and a touch of maple syrup or honey. While my classic coleslaw recipe includes celery seeds, I leave them out here.
Preparing the Head of Broccoli
One pound is roughly 1 large or two medium-sized heads of broccoli, or enough to yield 2-3 cups. This is how you prepare the broccoli for the recipe:
- Separate the florets from the stems. First, chop the broccoli florets from the stems. Next, remove the tough, woody outer layers from the stems using a veggie peeler.
- Grate the broccoli. Use the large holes of a box grater to grate the broccoli florets and then the stems. You could also use a julienne peeler for this.
For softer broccoli, toss the grated broccoli with salt and pepper. Set that aside for 10 minutes before preparing the broccoli slaw and adding the dressing.
Tips and Variations
- Chill it down. This slaw is delicious right away, but it’s even better after it marinates in the fridge. Make it ahead and allow it to chill at least 30 minutes before serving.
- More veggies. Add julienned or shredded carrots and sliced cabbage for more color.
- Different dressing. You can skip the mayo and use olive oil instead for a vinaigrette dressing, use vegan mayonnaise, or swap apple cider vinegar with lemon juice.
- Take a shortcut. Instead of shredding your broccoli, you can use a bag of broccoli slaw mix if your supermarket carries it. Start with about half the dressing, in this case, and add more to taste.
What to Serve With Broccoli Slaw
This broccoli slaw is the perfect side dish for potlucks, picnics, and cookouts in the summer. I love to serve it at BBQs with more sides like corn ribs, pasta salad, or potato salad, and grilled vegetables. These are some easy main dish ideas, too:
- Sandwiches: Add this broccoli slaw to Kalua pulled pork sandwiches or steak sandwiches. Or, pack it to go with these pinwheel sandwiches or cottage cheese chicken salad sandwiches.
- Burgers: Serve the slaw on a chicken burger or a vegetarian black bean burger.
- Tacos: I love it on my Buffalo chicken tacos, and it also pairs nicely with mahi mahi tacos and salmon tacos.
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Broccoli Slaw Recipe
Ingredients
- 1 pound broccoli with stems
- 4 spring onions, thinly sliced
- ½ cup raisins, or craisins
- 1 cup shelled sunflower seeds, or pumpkin seeds
For the dressing:
- ½ cup mayonnaise
- ⅓ cup buttermilk
- 1 lemon, juiced
- 2 teaspoons dried dill weed
- salt and freshly ground black pepper, to taste
- 1 tablespoon maple syrup, or honey
Instructions
- Prepare the broccoli. Separate the florets from the stems. Remove the thicker outer layers of the broccoli stems with a veggie peeler and discard. Grate the broccoli florets and stems using the larger holes of a grater box
- Combine. Add the grated broccoli to a bowl, and add in the spring onions, raisins, and sunflower seeds.
- Make the dressing. Add the dressing ingredients to a separate bowl and whisk to combine. Pour the dressing over the broccoli. Give it a gentle stir until well incorporated.
- Chill, then serve. Cover and chill the slaw in the fridge for 30 minutes before serving.
Notes
- Different add-ins: You can use slivered almonds for the salad. Dried cranberries are also a great option for the salad. Also, you can use parsley instead of dill.
- Chill the slaw before serving for the best flavor.
- For softer broccoli, season it to taste with salt and pepper, then set it aside for 10 minutes before adding the dressing.
- For extra crunchiness, add shredded carrots.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make This Broccoli Slaw Recipe
Making this is as easy as combining the grated broccoli in a bowl with the rest of the ingredients, whisking the dressing, and giving it a gentle toss. Do this 30 minutes before serving, and place the broccoli slaw into the fridge. Enjoy!
Keep Leftovers Refrigerated
This broccoli slaw stores well in the fridge for a few days. Keep it airtight and stir it before serving. I like to sprinkle on extra sunflower seeds and raisins to freshen up the texture a bit.
