An easy crowd-pleaser, our apple broccoli slaw recipe with homemade coleslaw dressing is fast and simple to make. We adore the crisp and creamy flavours together. Plus, it keeps well in the fridge, making it perfect for picnics and BBQs.
Why You’ll Love Our Broccoli Slaw Recipe
This broccoli slaw recipe is so simple to make. A hybrid of classic coleslaw and crunchy broccoli salad, you literally throw all the chopped ingredients together, add our homemade coleslaw dressing and it’s done.
The broccoli adds crispness to the coleslaw recipe, and together with apple, red cabbage, and carrots, it is vibrant, delicious and addictive.
What I love the most is how quickly you can make it with ingredients you most likely have in the kitchen. Plus, broccoli slaw salad keeps well in the fridge, making it the perfect option for picnics, BBQs and gatherings.
Try this lip-smacking broccoli coleslaw recipe with all your favourite grilled meats, fish tacos, burgers, roast chicken or hot dogs.
Can You Eat Broccoli Stalks?
Whenever I am just using broccoli florets in my cooking, my daughter and I love finishing the raw broccoli stems. Cut into thin slices or matchsticks; broccoli stems are a great snack. You can also throw broccoli stems into stir fries.
Basically, don’t throw away your broccoli stems, they are totally edible!
Flavour/Texture: Having broccoli in a coleslaw adds a lighter element to the classic coleslaw recipe. The broccoli stems are crisp and juicier than having all cabbage.
Apple also adds sweetness, just like in our Asian style pak choy slaw and helps cut through the richness of creamy coleslaw dressing.
Ease: Just chopping, no cooking involved in this broccoli slaw recipe. Very easy to master.
Time: Not only easy, but this is also a quick no-cook salad recipe. If you use store bought bagged broccoli slaw mix, then it will be even quicker!
These are the main ingredients you need for broccoli slaw recipe:
Broccoli: We are using both raw broccoli florets and stems in this recipe. Make sure you have the freshest ingredients. Look for dark green florets that are tight and firm and have no brown spots on the bottom of the stem.
Apple: To add sweetness, I love using apple in coleslaws. They hold up well against the creamy dressing.
Cabbage: Either green or red cabbage will work in this recipe. Red cabbage adds extra colour.
Carrot: Classic coleslaw ingredient; I like to add some carrots to bulk up the salad as well as colour.
Mayonnaise: I prefer to use whole egg mayonnaise, but that is a personal preference. Choose a good quality mayonnaise as the salad relies very much on a good broccoli slaw dressing.
Dijon mustard/horseradish cream: I like the mild heat and slightly tart flavours of Dijon mustard and horseradish cream. They help cut through the richness of creamy coleslaw dressing.
Variations and Substitutions
Pre-cut bagged broccoli slaw mix: As I had leftover broccoli stem and was happy to cut my broccoli slaw, I used fresh broccoli in the recipe. However, to save time, you can also use pre-cut bagged broccoli slaw mix from local supermarkets.
Adjust mayonnaise: For a lighter version of the dressing, replace part of the mayonnaise with sour cream or yoghurt.
Vegan / egg-free version: Switch regular mayonnaise for your favourite vegan brand.
Non creamy dressing: The best dressing for broccoli slaw for me is our homemade coleslaw dressing.
The creaminess is just right for the crunchy vegetables. However, if you prefer non-creamy, try sweet mustard dressing for a tangy broccoli slaw. Alternatively, our more healthy green goddess dressing.
Additional toppings: Other popular ingredients you can add include red onion, sliced almonds, shredded raw beetroot, bacon bits, pine nuts, dried cranberries, cilantro etc.
Step by step instructions for how to make broccoli slaw recipe:
How to Make The Salad
Slice broccoli stem from broccoli head.
Trim the base and cut off any woody parts of the stalk. Use a Y-peeler to peel away thick skin.
Cut stalk into thin slices and then slice into matchsticks. You can also use a julienne peeler or food processor if that helps with cutting broccoli stems.
Cut broccoli head into small florets. The smaller, the better, so it is consistent with the matchsticks
Cut apple into thin matchsticks. Place apple matchsticks into a bowl of lightly salted water to stop them from turning brown.
Cut or shred red cabbage into thin strips.
Use mandoline or julienne peeler to shred carrot.
Finely chop parsley.
How To Make Coleslaw Dressing
In a small bowl, add mayonnaise, horseradish cream, Dijon mustard, maple syrup and apple cider vinegar together.
Mix salad dressing well until combined and creamy.
How to Assemble the Salad
In a large mixing bowl, add all broccoli slaw ingredients.
Drizzle salad dressing and toss together.
Make sure the salad is well coated and mixed well.
Season with salt and pepper to taste.
Broccoli slaw is ready to eat, but placing it in the fridge to chill for at least 30 minutes will help the flavours meld together.
How to Make This Salad Perfectly (Expert Tips)
Cut the broccoli florets into small pieces: I like to have fairly even shapes in my salads so that all the ingredients blend equally. Cut the broccoli florets small so they mix well with the other shredded vegetables.
Peel the tough skin on the broccoli stem: Don’t skip this step. Make sure you peel away any woody or tough skin from the broccoli stem. The middle part of the broccoli stem is really the star as it is tender and juicy. The skin is too woody to eat.
Prepare ahead of time: Time does help the broccoli slaw ingredients to meld with creamy coleslaw dressing so it can be prepared in advance and served when you need it. Give the salad another quick toss to redistribute the creamy dressing just before serving.
Serve chilled: Broccoli slaw can be served immediately after making it but it is much better chilled. Leave it in the fridge right up to before serving and it will help with the overall texture.
Great Mains for This Salad
If you’re after some awesome mains to go with this Broccoli Slaw with Creamy Dressing, here are some great ideas:
Can’t go wrong with pork and and a slaw. This breaded pork schnitzel is easy to make and a crowd pleaser.
Frequently Asked Questions
For me, the easiest way was to use a sharp knife to trim the woody bits of the broccoli stem and then slice thinly into matchsticks. It does not take long to chop the broccoli if you are making a family-sized portion.
If I were to make broccoli slaw to feed a crowd, I would use mandoline or a food processor to help cut broccoli stems. Alternatively, you can purchase bagged broccoli slaw mix and add that with the other vegetables.
Generally speaking, you do not need to pre-cook broccoli for this broccoli slaw recipe. However, some people prefer broccoli florets to be quickly blanched first.
Toss them in boiling water for 30-60 seconds, and then dump into an ice bath to stop the cooking.
es, like our spicy keto coleslaw, you can make broccoli slaw in advance. If you are meal prepping, leave shredded vegetables in a sealed bag in the fridge and add coleslaw dressing closer to serving.
Any leftovers of broccoli slaw can be stored in the fridge in an airtight container for up to 2 days.
This broccoli slaw recipe is so easy to make, great to prep ahead and easily doubled to feed a crowd.
Using everyday ingredients to make a delicious budget-friendly side salad that surprises everyone, our broccoli slaw will become your new favourite coleslaw recipe.
No one would complain about eating broccoli again!
Broccoli Slaw with Creamy Dressing
- 2 cups broccoli, florets, chopped
- 1 cup broccoli, stem, matchsticks
- 1 red apple
- ¼ red cabbage, shredded
- 1 carrot, shredded
- ⅓ cup parsley, finely chopped
Click on the toggle below for conversion to US Cooking Units.
- Slice broccoli stem from broccoli head. Trim the base and peel off any thick parts of the stalk. Cut broccoli stem into thin slices and then slice into matchsticks. Cut broccoli head into small florets.
- Cut apple into thin matchsticks.
- Cut or shred red cabbage into thin strips.
- Use mandoline or julienne peeler to shred carrot.
- Finely chop parsley.
- In a small bowl, add mayonnaise, horseradish cream, Dijon mustard, maple syrup and apple cider vinegar together.
- Mix well until combined and creamy.
- In a large mixing bowl, add all ingredients, drizzle salad dressing and toss together.
- Make sure the salad is well coated and mixed well.
- Season with salt and pepper to taste.
- To save time, you can also use pre-cut bagged broccoli slaw mix from local supermarkets.
- For a lighter version of the dressing, replace part of the mayonnaise with sour cream or yoghurt.
- For a vegan/egg-free version, switch regular mayonnaise for your favourite vegan brand. Alternatively, try sweet mustard dressing for a tangy broccoli slaw.
- Other popular ingredients you can add include red onion, sliced almonds, shredded raw beetroot, bacon bits, pine nuts, dried cranberries, cilantro etc.
- Make sure you peel broccoli stem as the skin is tough to eat.
- Cut the vegetables into similar sizes.
- Broccoli slaw can be served immediately after making it but it is much better chilled.
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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