Broccoli Slaw

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This Broccoli Slaw is a fabulous side dish salad to serve with grilled meats or pulled pork.

overhead shot of a bowl of broccoli slaw set on top of a burgundy striped cloth napkin

I have to admit.  I absolutely love this salad.  I mean… I really, really love it.  I tend to have an affinity for the sweeter things in life, and this slaw has a sweet and tangy dressing.  So for us sweets-lovers, this recipe is for us.  More things about this slaw that make it appealing:  it’s crunchy and colorful and delicious.

cover of The Wellness Kitchen Cookbook

The recipe comes from a cookbook I’ve been browsing lately:  The Wellness Kitchen: Fresh, Flavorful Recipes for a Healthier You by Paulette Lambert.  This is a cookbook that promises more than 100 recipes with wholesome and flavorful foods to incorporate into any diet.  You’ll find recipes in the book for all meals of the day.  I’m eyeing the following:  Blueberry- Banana Bran Muffins, Tabouleh Salad with Grilled Vegetables, Roasted Tomato Soup with Parmesan Crostini, Hoisin Salmon Burger with Ginger Aioli, Honey- Pecan Crusted Chicken, Sauteed Balsamic Brussels Sprouts, White Lasagna with Turkey Sausage and Deep Dish Apple Cobbler.  Yum, right??  The author also shares a 21-day food plan for health and weight loss, if you are interested.

broccoli slaw in a white serving bowl set on top of a striped burgundy cloth napkin

How to make Broccoli Slaw:

This recipe couldn’t be any easier to make!  You’ll combine all of the dressing ingredients in a medium bowl and whisk them together. Then you’ll add the slaw ingredients and toss those with the dressing. The key part making this slaw a delicious success is to make it a few hours ahead. Just wrap it and keep it chilled in the refrigerator for a few hours to give the flavor of the dressing a chance to make an impact on the slaw. Leftovers are good for a few days too. It’s a great salad!

I serve this slaw with pulled pork sliders, and it is always a big hit with my family.  We eat every nibble.  This recipe is on permanent repeat for me.

pinterest collage image for Broccoli Slaw

Substitution suggestions:

One of my readers suggested substituting edamame for the peas and Sriracha sauce in place of Tabasco sauce. I think that’s a great suggestion if you want to change things up!

Here are a few more slaw recipes you might enjoy:

overhead shot of a bowl of broccoli slaw set on top of a burgundy striped cloth napkin
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Broccoli Slaw

A different and delicious way to make slaw!
4 5 4
Prep Time 15 minutes
Servings 8 servings
Calories 109kcal
Course Salad
Cuisine American
Keyword broccoli, slaw



  • 1/3 cup cider vinegar
  • 1/4 cup granulated white sugar
  • 2 tablespoons light mayonnaise
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Tabasco sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • One 12-ounce bag broccoli slaw
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped green onions
  • 1/3 cup raisins
  • 1/4 cup dry-roasted sunflower seeds



  • In a medium bowl, whisk together all of the dressing ingredients.


  • Add the slaw ingredients to the bowl with the dressing; toss to coat.  Make this salad a few hours before serving so the full flavor develops.


  • This slaw can be kept up to 3 days in the refrigerator if you're lucky enough to have any left!


Serving: 1serving | Calories: 109kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 225mg | Potassium: 153mg | Fiber: 2g | Sugar: 8g | Vitamin A: 201IU | Vitamin C: 9mg | Calcium: 14mg | Iron: 1mg | Blue WW Smartpoints: 4 | Green WW Smartpoints: 5 | Purple WW Smartpoints: 4


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  • Liliana B. wrote:

    It had too much Apple cider vinegar for my taste. I think I’ll add less next time.  Thank you for sharing your recipe. 🙂

  • Cheryl wrote:

    I don’t see the point of adding peas to this salad.

    • Lori Lange wrote:

      um, well… I guess you could leave them out if it seems unappealing to you, but we loved peas in this salad!

  • Sandy T wrote:

    LOVE IT!!  just made this tonight.  I made it exactly as the recipe stated except I used siracha instead of the tabasco and edemame instead of the peas.  It was soooo delicious !  I will definitely keep this recipe and make it many more times!

    • Lori Lange wrote:

      love those changes!

  • Andi @ The Weary Chef wrote:

    I’m always wondering what to do with broccoli slaw. I’ll have to try this recipe! Pretty photos, Lori!

  • Laura @ Laura’s Culinary Adventures wrote:

    Delicious! I’m always looking for new ways to make vegetables! I’m going to give this recipe try!

  • DessertForTwo wrote:

    I’ve always loved broccoli salad, too, but I don’t make it nearly enough! Thanks for the reminder 🙂

  • Stacy | Wicked Good Kitchen wrote:

    Broccoli Slaw is a family favorite and we must try this recipe soon, Lori! I love the addition of the peas and the Dijon. I’m also loving your blog redesign. 🙂 Beautiful, girl! xo

  • Averie @ Averie Cooks wrote:

    I love broccoli slaw and it’s nice that this one is on the lighter side and looks so healthy and there’s barely any mayo. Looks perfect!

    And your site makeover looks awesome! Congrats 🙂

  • Matea wrote:

    This looks so good! Raisins were meant to be in salads 🙂

  • Paul Racicot wrote:

    We have been making Broccoli Slaw for a number of years with a recipe from the back of the slaw mix bag. Though you might like to try it out.

    We make this for cookouts and it is usually the first side dish to disappear. Broccoli Cole Slaw
    2 bags (3 oz.) Top Ramen Noodle Soup in Oriental (other flavors work, too),
    ¾ stick butter, ¼ cup slivered almonds, 2 bags (12 oz.) bags broccoli cole slaw (in the bagged salad section in produce), ¼ cup sunflower seeds, Dusting of garlic powder, Dusting of onion powder, Fresh ground black pepper to taste
    Dressing Mix:
    ¾ cup canola oil, ¼ cup brown sugar, ¼ cup apple cider vinegar, 2 tbsp. soy sauce, 1 ramen noodle seasoning packet
    1. Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat.
    2. Add the crushed noodles and slivered almonds to the skillet and sauté, stirring occasionally (keep temperature at low/medium heat).
    3. Meanwhile, whisk together all the dressing ingredients in a small bowl.
    4. Place the shredded broccoli into bowl and toss with the noodles, almonds and sunflower seeds.
    5. Dust coat slaw with onion and garlic powders and season with fresh pepper and toss to evenly coat.
    6. Pour dressing over salad and toss to coat.
    7. Garnish with chopped green onions, (optional).

    Hope you like it as much as we do.

    • Lori Lange wrote:

      Thanks for sharing- must try it!

  • Shawn @ I Wash You Dry wrote:

    This looks and sounds amazing! I’m a huge fan of broccoli salad and this is just like that only it uses that convenient bagged broccoli slaw! I can’t wait to make this one !

  • Miss @ Miss in the Kitchen wrote:

    This is my kind of salad and I could have it all to myself!

  • dc wrote:

    I’m all over this one! Yum!

  • Katrina @ Warm Vanilla Sugar wrote:

    Broccoli slaw is one of my favorite salads!! Definitely a party pleaser. And this recipe is definitely popping onto my dinner rotation soon!!

  • Taylor @ Food Faith Fitness wrote:

    I could eat broccoli slaw or broccoli salad for ALL THE MEALS. It’s so creamy, and full of fresh texture! I’ve definitely never had one with peas or Tabasco (love the spice!) so I gotta get my face on a bowl of this. Pinned!