Broccoli Slaw with Cranberries
Broccoli Slaw with Cranberries is a sweet, crunchy, and freshly flavored side dish that you’ll love making all summer long! Packed with nutrients and vitamins of all varieties, this healthy recipe is one of my favorite ways to get my veggie fix for the day. The sweet homemade dressing is what really seals the deal, though!
Broccoli Slaw with Cranberries
There’s so much going on in this slaw, and I LOVE that! It’s loaded with veggies like broccoli, red cabbage, and carrots, but it doesn’t stop there. Accompanying the veggies are sweet dried cherries, candied walnuts, and sunflower seeds.
What makes the slaw itself so delicious isn’t just the mix of different fresh flavors, but also the variety of textures! I love every crunchy, satisfying bite of this slaw.
While the slaw itself is amazing, the dressing is what literally pulls it all together! The mayonnaise and greek yogurt create the creamy base, while the apple cider vinegar and honey lend a sweet flavor to it. It perfectly compliments the sweeter ingredients in the slaw.
Also, the creamy consistency is pretty delicious! I love that it pairs well with all of the ingredients without overpowering any of them.
When it comes to serving Broccoli Slaw with Cranberries, there’s no wrong way to do it. It’s ideal for packing into picnic baskets, serving with some grilled meats at your backyard barbecue, or sneaking into your lunch box and enjoying as a light lunch!
While it’s really meant to be enjoyed during the hot summer months, this Broccoli Slaw with Cranberries is a tasty choice all year long.
How to Make It
Toss together the slaw. In a large bowl, combine the broccoli stems, florets, carrots, cabbage, cherries, walnuts and sunflower seeds.
Make the dressing. In a smaller bowl, whisk together the mayonnaise, yogurt, vinegar, honey, salt and pepper.
Combine the slaw and dressing. Pour the dressing over the slaw and toss to coat.
Chill. Cover and chill in the refrigerator for 30 minutes.
Serve. Toss again before serving, and enjoy!
Tips for the Best Broccoli Slaw with Cranberries
- Try to use the freshest veggies you can get your hands on. If you head to your local farmer’s market, you should be able to find some really good fresh produce! With that being said, the grocery store should have plenty of fresh options as well.
- I prefer chopping up the head of broccoli myself. If you do choose to use pre-cut broccoli, just purchase a 16 ounce bag and chop it up accordingly.
- For the dressing, try to only use full fat mayonnaise and greek yogurt. If they’re low fat options, they won’t be as creamy.
Storing Broccoli Slaw with Cranberries
Keep your slaw in an airtight container in the fridge for about 24 hours. The things is, once the veggies are all tossed up with the dressing, they won’t stay fresh and crisp for too long. If you keep the slaw and dressing in separate containers in the fridge, each should stay fresh for about 3 days.
I don’t recommend freezing broccoli slaw.
Heath Benefits of Broccoli
This recipe makes eating raw broccoli fun and delicious, which is wonderful news for your body! Broccoli is famous for being one of the most vitamin and nutrient rich veggies you can eat. It’s also loaded with fiber, which is a big reason people try to incorporate it into their diets. When you go back for seconds of this slaw, your body will thank you!
There are also ingredients like red cabbage and carrots that pack a nutritional punch in there, too.
My love for broccoli knows no boundaries in my kitchen!
- Easy Broccoli Salad with Bacon
- How to Steam Broccoli
- Broccoli Cheese Casserole
- Roasted Broccoli and Cauliflower
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Get the Recipe: Broccoli Slaw
- 3 1/2 cups broccoli stems, julienned
- 1 1/2 cups finely chopped broccoli florets
- 1 cup shredded carrots, or julienned
- 1/2 cup shredded red cabbage
- 1 cup chopped dried cherries
- 1/2 cup chopped candied walnuts
- 1/2 cup sunflower seeds
For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup greek yogurt
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- Kosher salt and black pepper, to taste.
- mixing bowl
- In a large bowl, combine the broccoli stems, florets, carrots, cabbage, cherries, walnuts and sunflower seeds.
- In a smaller bowl, whisk together the mayonnaise, yogurt, vinegar, honey, salt and pepper.
- Pour the dressing over the slaw and toss to coat.
- Cover and chill in the refrigerator for 30 minutes.
- Toss again before serving.