Easy Broccoli Slaw Recipes

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THE BEST BROCCOLI SLAW



The BEST Broccoli Slaw image

This Broccoli Slaw is one of my favorite side dishes. It is quick and easy to make and undeniably delicious. This Broccoli Slaw recipe is packed with delicious flavors like crunchy cashews, fresh apples, sweet craisins and savory bacon that are all wrapped in a dressing that is equally creamy and tangy.

Provided by Kimber

Categories     Salad

Time 20m

Number Of Ingredients 7

1 package (12 oz shredded broccoli slaw mix, or shredded fresh broccoli)
1 cup chopped sweet red apples
1/2 cup roughly chopped salted cashews
1/4 cup craisins
1/4 cup crispy crumbled bacon
1/4 cup mayonnaise
1 tbsp red wine vinegar

Steps:

  • In a small bowl, whisk together the mayonnaise and vinegar.
  • Place the craisins in a bowl of hot water for 5 minutes or until they plump up, then drain.
  • In a large bowl, combine the broccoli slaw, apple, nuts, bacon and craisins. Then fold in the dressing and mix until everything is evenly coated.
  • Serve immediately. If you are not serving right away, save the bacon to put in right before serving and chill until you are ready to serve then stir in the bacon.

Nutrition Facts : ServingSize 4 oz, Calories 175 kcal, Carbohydrate 13 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 268 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 9 g

EASY BROCCOLI SLAW SALAD



Easy Broccoli Slaw Salad image

This is a cool, delicious, crunchy, savory and sweet broccoli slaw that will satisfy. Try this instead of coleslaw. Tastes just as good if not better the next day.

Provided by Mis' Kitchen

Categories     Salad     Coleslaw Recipes     No Mayo

Time 2h10m

Yield 8

Number Of Ingredients 9

⅔ cup olive oil
⅓ cup cider vinegar
⅔ cup white sugar
2 (3 ounce) packages chicken ramen noodles, broken
10 ounces broccoli coleslaw mix
¾ cup sliced almonds
¾ cup golden raisins
½ cup sliced green onions
½ cup chopped green bell pepper

Steps:

  • Whisk olive oil, vinegar, sugar, and ramen noodle seasoning packets together in a bowl.
  • Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a bowl; fold in dressing. Refrigerate at least 2 hours. Stir again before serving.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 47.4 g, Fat 26.5 g, Fiber 3.5 g, Protein 4.9 g, SaturatedFat 3.9 g, Sodium 403.4 mg, Sugar 28.4 g

BROCCOLI SLAW



Broccoli Slaw image

Provided by Molly Yeh

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

2/3 cup dried currants or dried cranberries
1/4 cup apple cider vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 large head broccoli (14.7 ounces or 416 grams), cut into 6 large pieces, including stems (3 cups)
1/4 small head red cabbage (271 grams or 9.6 ounces), cut into thirds (about 1 3/4 cups)
1/2 cup toasted sliced almonds
1/2 small red onion (67 grams or 2.4 ounces), thinly sliced
1/2 cup fresh cilantro, chopped, plus leaves for garnish
1/2 cup fresh flat leaf parsley, chopped, plus leaves for garnish

Steps:

  • Place the currants in a medium bowl and cover with boiling water. Let sit until soft and plump, about 5 minutes. Drain and set aside.
  • Meanwhile, mix the vinegar, honey, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drizzle in the olive oil, whisking constantly, until emulsified.
  • Shred the broccoli florets and stems and red cabbage using the shredding disc of a food processor (see Cook's Note). Add to the bowl with the dressing and fold in the currants, almonds, onions, cilantro, parsley, 3/4 teaspoon salt and a few grinds of black pepper. Transfer to a serving bowl and garnish with more cilantro and parsley leaves, if desired.

EASY BROCCOLI SLAW



Easy Broccoli Slaw image

This is a fast, easy, and very tasty broccoli salad made with broccoli slaw. I use light products where possible, but you can certainly use whatever you have on hand. This recipe is just the start! You can also add diced apples or crumbled bacon. This is also a great dish to make ahead of time. I'd say it's at its best after at least a day.

Provided by Mmmama

Categories     Salad     Coleslaw Recipes     With Mayo

Time 10m

Yield 8

Number Of Ingredients 6

½ cup light mayonnaise
2 tablespoons white sugar
2 tablespoons white vinegar
1 (12 ounce) package broccoli slaw
½ cup dried cranberries
½ cup chopped walnuts

Steps:

  • Whisk together mayonnaise, sugar, and vinegar in a bowl. Add broccoli slaw, cranberries, and walnuts and mix until evenly coated.

Nutrition Facts : Calories 145.1 calories, Carbohydrate 13.9 g, Cholesterol 5.2 mg, Fat 9.9 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 1.2 g, Sodium 143 mg, Sugar 10 g

CREAMY BROCCOLI SLAW



Creamy Broccoli Slaw image

Provided by Ellie Krieger

Categories     side-dish

Time 45m

Yield 6 servings, 1 serving equals 1 1/2 cups coleslaw

Number Of Ingredients 10

1 cup lowfat Greek yogurt, or strained yogurt
1/3 cup raw sunflower seeds
3/4 teaspoon salt, divided
1/4 cup lowfat buttermilk
3 tablespoons lemon juice
2 tablespoons mayonnaise
2 teaspoons spicy brown mustard
1/4 teaspoon black pepper
1 1/4 pounds broccoli stalks (from about 2 1/2 pounds broccoli bunches)
1 large or 2 medium carrots

Steps:

  • If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
  • Preheat oven to 300 degrees F. Place sunflower seeds and 1/4 teaspoon salt on a rimmed baking sheet and shake to combine. Toast seeds until aromatic, about 10 minutes. Cool and reserve.
  • Combine yogurt, buttermilk, lemon juice, mayonnaise, mustard, 1/2 teaspoon salt and pepper. Whisk to incorporate and reserve.
  • Peel tough outer layer of broccoli stalks and trim off 1/4 inch from bottoms of stalks (should be about 3/4 of a pound. tender broccoli stalks remaining). Shred stalks in food processor, then shred carrots. Combine shredded broccoli and carrots with dressing and toss to combine. Sprinkle with sunflower seeds and serve.

CATHY'S QUICK STIR-FRIED BROCCOLI SLAW SIDE DISH



Cathy's Quick Stir-Fried Broccoli Slaw Side Dish image

My husband and I were hosting a small backyard get together, and were getting ready to take everything out to the deck to eat, when I realized we didn't really have much of a vegetable to serve. I opened the fridge and saw a bag of broccoli slaw and just threw this together. It was a hit! Our neighbor begged me for the recipe, so I decided I'd better post it before I forget what I did! Measurements of oil, garlic, and soy sauce are approximate. This is a simple, fresh side dish with a nutty-garlic flavor. Adjust to your personal preferences. I've never cooked with sesame seeds, but I'd be curious to see how they would work in this dish, in place of the pine nuts. Prep time is for toasting pine nuts, but this can easily be done while stirfrying the broccoli slaw as well. (In a separate pan, of course!)

Provided by SrtaMaestra

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (12 ounce) bag broccoli coleslaw mix
2 tablespoons toasted sesame oil
1 1/2 tablespoons garlic, minced
2 tablespoons low sodium soy sauce
1 tablespoon sugar, to taste (I used Splenda)
1/4 cup pine nuts, toasted (See note)
salt or pepper, if desired

Steps:

  • Heat sesame oil in large skillet or wok.
  • Add garlic. Sautee garlic slightly, infusing oil with garlic flavor. Monitor heat carefully to avoid burning.
  • Add broccoli coleslaw, and stir fry until crisp-tender. (I cheated and put the cover on my skillet for a little while to speed things along with a little steam).
  • Add soy sauce and splenda, and continue to cook until splenda is disolved and liquid is absorbed. Taste test, and determine whether or not you'd like to add more splenda, soy sauce, or salt and pepper. Adjust seasonings accordingly.
  • Place in serving bowl, and top with toasted pine nuts. Toss slightly, but no so much that pine nuts drop all the way to the bottom of the bowl.
  • Note: To toast pine nuts, I placed them in a heavy pan, over medium-low heat, and tossed and shook the pan to keep them moving, until they started to show some browning and until they started to smell toasted and more intense.

BROCCOLI SLAW



Broccoli Slaw image

Here's my favorite twist on broccoli salad. It's so easy to make and has an irresistible tangy crunch. -Konny Thomas, Citrus Heights, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

4 cups broccoli florets
2 cups shredded red cabbage
1 small sweet onion, finely chopped
1 medium carrot, shredded
1/2 cup raisins
1 cup coleslaw salad dressing

Steps:

  • In a large bowl, combine all ingredients and toss. Refrigerate, covered, at least 2 hours. Stir before serving.

Nutrition Facts : Calories 225 calories, Fat 12g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 325mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.

CREAMY & EASY BROCCOLI SLAW



Creamy & Easy Broccoli Slaw image

Get this; my kids won't eat regular coleslaw, but when I make it with broccoli they will! This is more similar to regular coleslaw than what is standardly prepared with packaged broccoli slaw. I make mine without onion, and usually without peanuts. (The ingredients will not allow me to enter just broccoli slaw; it appears as broccoli coleslaw mix, but in the produce section it will just say broccoli slaw)

Provided by Cook4_6

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

12 ounces broccoli coleslaw mix
2 tablespoons onions, finely chopped (optional)
1/4 cup sugar (Splenda)
1/4 teaspoon salt
1/16 teaspoon pepper
1/8 cup milk
1/4 cup mayonnaise
1/8 cup buttermilk
3/4 tablespoon cider vinegar
1 1/4 tablespoons lemon juice
1/4 cup chopped peanuts (optional)

Steps:

  • Mix all ingredients thoroughly.
  • Cover bowl and refrigerate several hours or overnight before serving.

BROCCOLI COLESLAW



Broccoli Coleslaw image

Folks will be pleasantly surprised when they taste this unique coleslaw made with broccoli instead of cabbage. The light vinegar dressing isn't overpowering.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

6 cups broccoli coleslaw mix
1/2 cup chopped green onion
1/3 cup vegetable oil
1/4 cup cider vinegar
2 tablespoons sugar
1 teaspoon seasoned salt
1/2 teaspoon dill weed
1/4 teaspoon celery seed
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine coleslaw mix and onions. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Drizzle over coleslaw; toss to coat.

Nutrition Facts : Calories 153 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.

BROCCOLI SLAW



Broccoli Slaw image

Don't even think about throwing out your broccoli stems. Use a mandoline to slice vegetables into planks, then stack and slice crosswise with a knife for a julienned cut.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Yield Makes about 4 cups

Number Of Ingredients 8

1/4 cup mayonnaise (preferably Hellmann's)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons lemon juice (from 1 lemon)
1 teaspoon Dijon mustard
Coarse salt and ground pepper
6 broccoli stems (from 3 pounds broccoli, florets reserved for another use), peeled and finely julienned (3 cups)
3 to 4 ribs celery, finely julienned (1 cup)
1 granny smith apple, cored and finely julienned (2 cups)

Steps:

  • In a small bowl, whisk together mayonnaise, olive oil, lemon juice and mustard. Season with salt and pepper.
  • In another bowl, combine broccoli, celery and apple. Pour over dressing and toss to combine. Season with salt and pepper. Serve.

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5/5 (2)
Total Time 15 mins
Category Side Dish
Calories 174 per serving
  • Fit a food processor with the slicing blade. Cut the florets off of the broccoli, then feed them into the food processor to thinly slice them. Peel the stems of the broccoli and the carrots, then cut them into pieces to fit into the food processor. Change the blade to the grating blade and feed them through the food processor. Alternate method: Thinly slice the florets with a knife. Then use a box grater to large grate the peeled broccoli stems and carrots.
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