Easy Broccoli Slaw Recipe

This broccoli slaw recipe is the kind of easy, crunchy side dish that makes summer meals feel pulled together without a lot of work.

It is creamy, tangy, lightly sweet, and made with a bag of pre-shredded broccoli slaw, so you do not have to spend your afternoon chopping broccoli stems into tiny little matchsticks.

It has the same refreshing, cookout-friendly feel as classic coleslaw, but with a little more texture and a little more nutrition. Plus, it works in all the ways traditional coleslaw works.

Serve it with burgers, grilled chicken, pulled pork, BBQ chicken sandwiches, baked sweet potatoes, or anything coming off the grill. It is crunchy enough to hold up as a side dish, but simple enough to use as a topping.

It takes about 5 minutes to mix together, with simple ingredients you likely have on hand, and tastes like the kind of side dish people assume took more effort than it did.

That is my favorite kind of recipe.

Why You’ll Love This Broccoli Slaw Recipe

This easy broccoli slaw recipe is perfect when you need a quick side dish that still feels fresh and homemade.

It comes together in minutes, especially if you use a bag of plain broccoli slaw mix from the grocery store.

The dressing is creamy without being heavy, thanks to a simple mix of mayo, apple cider vinegar, fresh lemon juice, honey, salt, and pepper.

It also keeps well in the fridge for a couple of days, which makes it a great make-ahead option for cookouts, weekday lunches, or easy dinners.

The best part is that broccoli slaw is flexible. Keep it simple if you are using it as a topping for BBQ or grilled chicken, or add apples, dried cranberries, and sliced almonds if you want it to feel more like a full side salad.

Is Broccoli Slaw Good For You?

Yes, broccoli slaw can absolutely be good for you, especially when it is made with simple ingredients and not overloaded with sugar.

Most broccoli slaw mixes are made from shredded broccoli stems, carrots, and sometimes red cabbage. That means you are getting fiber, crunch, and vegetables in a side dish that feels a little more fun than another plain salad.

Compared to traditional coleslaw, broccoli slaw often has a heartier texture and a slightly more nutritious base. The biggest thing to watch is the dressing. Some store-bought slaw kits come with very sweet or heavily processed dressings, which is why I prefer buying plain broccoli slaw mix and making the dressing myself.

This version uses mayo for creaminess, apple cider vinegar and lemon juice for tang, and just a small amount of honey to balance the flavor.

Broccoli Slaw Ingredients

Broccoli Slaw Mix

The easiest way to make this recipe is with a bag of pre-shredded broccoli slaw mix. Most grocery stores carry it near the bagged salads and coleslaw mixes.

My favorite option is a plain broccoli slaw mix with shredded broccoli stems and carrots.

You do not want a full slaw kit with dressing already included for this recipe. Just buy the plain shredded vegetables and make the dressing yourself.

Could you shred broccoli stems yourself? Yes. If you have leftover broccoli stems, you can use a food processor shredding attachment or carefully julienne them with a sharp knife.

But honestly, this is one shortcut I think is worth it. Broccoli stems take more work to prep than cabbage, and the bagged version makes this recipe fast enough to actually make on a busy day.

Mayo

Mayo gives the broccoli slaw its creamy texture. You can use any mayo you like, but I prefer a better-quality mayo made with avocado oil or olive oil.

Chosen Foods Classic Mayo is usually my go-to because it is made with avocado oil and has a simple ingredient list, but use what you have and like.

Because broccoli slaw is heartier than traditional cabbage slaw, the dressing needs enough creaminess to coat the shredded broccoli stems without tasting dry.

For a lighter version, you can replace part of the mayo with plain Greek yogurt. The flavor will be tangier and a little less classic, but it still works.

Apple Cider Vinegar

Apple cider vinegar gives this broccoli slaw dressing the tangy flavor you expect from coleslaw. It cuts through the mayo and keeps the slaw from tasting too heavy.

Start with the amount listed in the recipe, then taste and adjust. Vinegar can get strong quickly, especially after the slaw sits in the fridge.

Fresh Lemon Juice

Fresh lemon juice brightens up the dressing and makes the whole recipe taste fresher.

I would not use bottled lemon juice here if you can avoid it. Since the ingredient list is so short, the fresh lemon really does make a difference.

Honey Or Sugar

A little sweetness helps balance the tang from the vinegar and lemon juice.

I usually use honey because I like the flavor and do not typically keep white sugar in my kitchen. You can also use sugar if that is what you have, or leave it out if you want a broccoli slaw without added sugar.

The amount is small, so it does not make the slaw taste sweet. It just rounds out the dressing.

Dijon Mustard

Dijon mustard is the small ingredient that makes the dressing taste more finished. It adds a little savory tang and helps the mayo, vinegar, lemon juice, and honey come together into a smoother dressing.

You do not need much. One teaspoon is enough to add flavor without making the slaw taste mustardy.

Garlic Powder

Garlic powder is optional, but I like adding a small amount because it gives the dressing more savory depth. It should not make the broccoli slaw taste garlicky. It just helps the dressing taste more balanced.

Salt & Pepper

Salt and freshly ground black pepper bring the dressing together.

Start with a conservative amount of salt, especially if your mayo is already salty. You can always add more after the slaw sits.

Broccoli slaw can handle a little more seasoning than regular cabbage slaw because the broccoli stems are thicker and more earthy.

Taste the slaw again after it chills, because it may need one more pinch of salt before serving.

Optional Add-Ins

If you want to make this broccoli slaw feel more like a salad, add:

• Diced or julienned apple
• Dried cranberries
• Sliced almonds
• Sunflower seeds
• Chopped green onion
• Fresh parsley

I love adding dried cranberries and sliced almonds when I am serving this as a side dish. If I am using the slaw on BBQ chicken or pulled pork sandwiches, I usually keep it simple and skip the extras.

How To Make Broccoli Slaw

Add the broccoli slaw mix to a large bowl.

In a separate small bowl, whisk together the mayo, apple cider vinegar, fresh lemon juice, honey, Dijon mustard, salt, garlic powder, and black pepper until smooth.

Pour the dressing over the broccoli slaw and toss until everything is evenly coated.

You can serve it right away if you are in a rush, but it is better if it sits in the fridge for at least 30 minutes. If you have time, 1 to 2 hours is even better because the broccoli softens slightly and the dressing has more time to absorb.

Before serving, stir the slaw again and taste. Add another pinch of salt, squeeze of lemon juice, or drizzle of honey if needed.

If you are using apples, dried cranberries, sliced almonds, or green onion, mix them in right before serving so they keep their texture.

What To Do With Broccoli Slaw

Broccoli slaw is one of those recipes that works with more meals than you think.

Serve it as a side dish with grilled chicken, burgers, BBQ chicken, pulled pork, ribs, or salmon. It also works well with baked sweet potatoes, sandwiches, wraps, and grain bowls.

You can use it anywhere you would normally use coleslaw. It is especially good on BBQ chicken sandwiches because the creamy, tangy crunch balances the smoky sweetness of the sauce.

It is also great for meal prep. Add a scoop next to chicken, rice, roasted potatoes, or a simple sandwich to make the plate feel fresher without making a full salad.

Can You Make Broccoli Slaw Ahead Of Time?

Yes, broccoli slaw is a great make-ahead side dish.

For the best texture, make it a few hours before serving or the night before. The broccoli softens slightly as it sits, but it still keeps a nice crunch.

If you are adding nuts, seeds, apples, or dried fruit, wait to stir those in until closer to serving.

Apples can brown, and nuts or seeds can soften if they sit in the dressing too long.

How Long Is Broccoli Slaw Good For?

Broccoli slaw is usually best within 2 to 3 days when stored in an airtight container in the fridge.

It may release a little water as it sits. That is normal, especially because the dressing includes vinegar, lemon juice, and salt. Just stir it before serving.

If the slaw smells off, looks slimy, or has been sitting out too long at a cookout, toss it.

Broccoli Slaw Variations

Broccoli Slaw Without Mayo

For a no-mayo broccoli slaw, skip the mayo and make a vinaigrette-style dressing with olive oil, apple cider vinegar, lemon juice, honey, salt, and pepper.

It will taste lighter and less creamy, but still fresh and tangy.

Healthy Broccoli Slaw With Greek Yogurt

Replace half of the mayo with plain Greek yogurt for a lighter, higher-protein dressing.

I would not replace all of it unless you really like a tangy yogurt-based slaw. A little mayo keeps the flavor closer to classic coleslaw.

Sweet & Crunchy Broccoli Slaw

Add diced apple, dried cranberries, and sliced almonds right before serving.

This version is great for parties, lunches, and holiday-style summer sides.

BBQ Broccoli Slaw

Keep the slaw simple without fruit or nuts, then use it as a topping for BBQ chicken, pulled pork, burgers, or sandwiches.

Easy Broccoli Slaw Recipe

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This easy broccoli slaw recipe is creamy, crunchy, tangy, and ready in minutes with bagged broccoli slaw, mayo, apple cider vinegar, fresh lemon juice, honey, and Dijon mustard. It is a simple healthy coleslaw swap for cookouts, BBQ, sandwiches, and quick summer sides.

• Author: Stephanie
• Prep Time: 5 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Appetizer, Salad, Side Dish
• Cuisine: American

Ingredients

• 1 12-ounce bag plain broccoli slaw mix

For the dressing:

• 1/3 cup mayo
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh lemon juice
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon garlic powder
• Freshly ground black pepper, to taste

Optional add-ins:

• 1/2 cup diced or julienned apple
• 1/3 cup dried cranberries
• 1/3 cup sliced almonds
• 1 to 2 tablespoons chopped green onion

Instructions

1. Add the broccoli slaw mix to a large mixing bowl.
2. In a separate small bowl, whisk together the mayo, apple cider vinegar, fresh lemon juice, honey, Dijon mustard, salt, garlic powder, and black pepper until smooth.
3. Pour the dressing over the broccoli slaw and toss until the slaw is evenly coated.
4. Cover and refrigerate for at least 30 minutes, or ideally 1 to 2 hours, to let the broccoli slaw soften slightly and absorb the dressing.
5. Before serving, stir the slaw again and taste. Add another pinch of salt, squeeze of lemon juice, or drizzle of honey if needed.
6. If using apples, dried cranberries, sliced almonds, or green onion, stir them in just before serving.
7. Serve chilled as a side dish or use as a topping for BBQ chicken, pulled pork, burgers, sandwiches, or baked sweet potatoes.

Notes

• Use plain broccoli slaw mix, not a pre-dressed slaw kit.
• Dijon mustard helps the dressing taste more balanced, but it will not make the slaw taste mustardy.
• For the best flavor, chill the slaw for 1 to 2 hours before serving.
• If adding apples, dried cranberries, sliced almonds, or green onion, stir them in right before serving so they keep their texture.
• For a lighter dressing, replace half of the mayo with plain Greek yogurt.
• Broccoli slaw is best within 2 to 3 days when stored in an airtight container in the fridge.
• If the slaw releases a little water as it sits, stir before serving. That is normal.