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.
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.
Salad Dressing
In a small bowl, add mayonnaise, horseradish cream, Dijon mustard, maple syrup and apple cider vinegar together.
Mix well until combined and creamy.
Assembly
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.
Video
Notes
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.