Broccoli Slaw with Creamy Dressing

This side salad is perfect for an afternoon BBQ or family gathering. No bake, no cook, no fuss, broccoli slaw is a dump-and-mix salad with a tangy dressing similar to traditional coleslaw.

Please note that I have shared my classic version and also my keto friendly recipe version, so no matter who you are serving, you can have the right food available. Scroll down for both.

Broccoli Slaw Recipe

• Broccoli Slaw Mix (12 oz): This pre-shredded mix contains shredded carrots, grated purple cabbage, and julienned broccoli stems and is sometimes referred to as a coleslaw mix at some grocery stores.
• Dried Cranberries: ½ cup
• Chopped Walnuts: ½ cup
• Diced Red Onions: ½ cup

Creamy Dressing Ingredients

• Mayonnaise: ½ cup (Hellman’s recommended)
• Sugar: 2 tablespoons
• White Vinegar: 2 tablespoons

Classic Broccoli Slaw Side Dish

1. Make the Dressing: Combine the mayonnaise, sugar, and white vinegar in a large mixing bowl. Mix well until smooth.
2. Combine Salad Ingredients: In a separate large bowl, add the broccoli slaw mix, dried cranberries, walnuts, and diced red onions. Mix all ingredients well.
3. Add the Dressing: Pour the creamy dressing over the salad and toss until all the ingredients are evenly coated.
4. Chill: Refrigerate the slaw for at least 2 hours before serving to let the flavors meld together.
5. Serve: Optionally, add a bit of black pepper, chopped green onions, or a squeeze of lemon juice before serving.

Keto-Friendly Variation

We often provide some simple changes for those of you that are on a specific diet. This recipe is totally easy to make healthier. Similar to our keto broccoli salad recipe, use the following dressing ingredient substitutions:

Creamy Dressing Ingredients (Keto Version)

• Mayonnaise: ½ cup (Hellman’s or homemade mayo)
• Monkfruit Sweetener: 2 tablespoons (or any keto-approved sweetener)
• White Vinegar: 2 tablespoons

Keto Friendly Broccoli Slaw dressing

1. Make the Keto Dressing: In a large mixing bowl, whisk the mayonnaise, monk fruit sweetener, and white vinegar until smooth.
2. Combine salad ingredients: In a large bowl, mix the broccoli slaw, sugar-free cranberries, and walnuts.
3. Add the dressing: Pour the creamy, healthier version over the salad. Mix until all the ingredients are coated.
4. Chill: Refrigerate for at least 2 hours before serving.

Additional Tips

• Make Ahead: This salad can be made a day in advance. It often tastes better after the flavors have had time to meld.
• Storage: Leftovers can be stored in an airtight container for up to 3 days. Once in the fridge, they can get watery, so mix it up well before reserving.

Variations:

• Substitute walnuts with sunflower seeds for a nut-free option.
• Use apple cider vinegar instead of white vinegar for a different flavor. Please note that if you are making the keto version, you need to use white vinegar.
• Mix half Greek yogurt and half mayo for a lighter dressing.