Whether you pile it on sandwiches or serve it as a chilled side, this broccoli slaw is sure to be a hit. It’s crisp and crunchy, bright and slightly sweet, finished with a creamy vegan dressing that’s so tasty you’ll want to eat it by the spoonful.
I especially like serving this slaw alongside spicy crispy bites like cheesy buffalo cauliflower wings for a satisfying contrast of heat, crunch, and cool creaminess.
Most slaws are made with cabbage, but using broccoli—both stems and florets—gives this recipe extra texture and freshness. While pre-shredded broccoli slaw is convenient, starting with whole heads of broccoli lets you control the size and crunch. I add apple and raisins for sweetness, slivered almonds for a toasty bite, and green onions for a mild pungency. A sweet-and-tangy vegan mayo dressing brings everything together, turning this side into a star component of any meal.
What Makes This Broccoli Slaw So Darn Good
This broccoli slaw delivers bigger flavor and crisper texture than a typical coleslaw. Key reasons it stands out:
- Balanced flavors: Sweet apples and raisins, slightly bitter broccoli, and sharp green onions create a pleasing contrast.
- Textural variety: Crunchy florets, crisp peeled stems, nutty almonds, and chewy raisins make every bite interesting.
- Versatility: Serve it as a side, use it to top sandwiches or burgers, or add it to bowls for color and crunch.
Notes on Ingredients
Here are the main components that make this slaw pop. Scroll down to the recipe card for exact quantities and step-by-step instructions.
For the slaw:
- Broccoli – Use both florets and stems for texture contrast.
- Green onions – Thinly sliced for a gentle onion note.
- Apple – A crisp variety like Honeycrisp or similar works best.
- Raisins – Regular or golden raisins add a sweet chew.
- Slivered almonds – Toast them lightly for extra flavor and crunch.
For the creamy vegan dressing:
- Vegan mayonnaise – Any good-quality vegan mayo will do.
- Apple cider vinegar – Brings brightness; rice vinegar can be used instead.
- Maple syrup – Adds natural sweetness; date syrup is another option.
- Dijon mustard – For depth and a touch of heat.
- Seasonings – Garlic powder, sea salt, and freshly ground black pepper to taste.
How to Make Broccoli Slaw
A quick overview of the steps to prepare this slaw.
- Prep the broccoli: Cut florets into bite-sized pieces. Trim and peel stems, then slice them into thin matchsticks.
- Assemble: Combine the broccoli, green onions, apple matchsticks, raisins, and almonds in a large bowl.
- Make the dressing: Whisk vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Dress and chill: Pour the dressing over the slaw, toss to coat, and refrigerate for 20–30 minutes if you have time. Serve cold or at room temperature.
Tips for Success
- Use a food processor for the stems: If you prefer a finer texture, pulse the peeled stems in a food processor for a quick shred.
- Dry the florets well: Excess moisture can dilute the dressing, so pat the broccoli dry after washing.
- Chill before serving: Allowing the slaw to rest in the fridge helps the flavors meld and develops a better overall taste.
Variations
- Switch the raisins: Dried cranberries or currants are great alternatives for a pop of tart sweetness.
- Make it nut-free: Swap almonds for toasted sunflower seeds or pepitas.
- Use yogurt: For a tangier dressing, substitute vegan yogurt for some or all of the mayo.
Serving Suggestions
Broccoli slaw is a natural partner for grilled or fried mains. Try it with vegan fried chicken, jerk-seasoned tofu, pulled mushroom sandwiches, or veggie burgers. It also brightens up bowls and tacos and makes a refreshing picnic or potluck side.
How to Store Leftovers
Store any leftover slaw in an airtight container in the refrigerator for up to 3 days. Stir well before serving. The broccoli will gradually soften but will remain flavorful and enjoyable during this time.
More Vegan Salad Recipes
- Jennifer Aniston Salad
- Loaded Potato Salad
- 15-Minute Pasta Salad
- Thai Quinoa Salad with Peanut Ginger Sauce
Enjoy! If you make this broccoli slaw, snap a photo and share it on social media with your favorite tag. I’d also love to hear how you liked the recipe—leave a comment and rating if you can.
Broccoli Slaw Recipe
Ingredients
For the Slaw:
- 1 pound broccoli with stems, 2 medium heads (450 grams)
- 1 bunch green onions, thinly sliced (about 20 grams)
- 1 medium crisp apple, cut into thin matchsticks (about 1 cup / 120 grams)
- 1 cup raisins, 150 grams
- 1 cup slivered almonds, 150 grams
For the Creamy Vegan Dressing:
- ½ cup vegan mayonnaise, 120 milliliters
- 1 tablespoon apple cider vinegar, 15 milliliters
- 1 tablespoon maple syrup, 15 milliliters
- 1 teaspoon Dijon mustard, 5 milliliters
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
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Cut the florets from the stems and chop them into small bite-sized pieces. Trim and discard the dry, tough end of each stem (about ½ inch). Peel the fibrous outer layer from the stems with a vegetable peeler, then slice the stems into matchstick-size pieces.
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In a large bowl, combine the prepared broccoli florets and stems, sliced green onions, apple matchsticks, raisins, and slivered almonds.
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In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper until smooth.
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Pour the dressing over the salad and toss thoroughly to coat all ingredients.
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For best flavor, refrigerate the slaw for 20–30 minutes before serving.
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Serve cold or at room temperature.