Refreshing and crisp, bring a colorful bite to the table with a side of this delicious Broccoli Slaw!
While coleslaw may be related to ancient Roman dishes of shredded cabbage, the coleslaw we know today is a dish from the 18th century, originating in the Netherlands. The original koolsla was attributed to a landlady’s recipe from 1770 for cabbage with butter, vinegar, and oil. While some of these traits remain in modern versions, coleslaw more often than not now utilizes mayonnaise or vinaigrette and other filling vegetables like carrots and onions (and even fruits like raisins and pineapples!) to create a cool, refreshing side dish. With all of these iterations from across centuries and countries, it can be difficult to determine what makes a slaw a coleslaw! Technically (at least, according to the 1997 publication of The Joy of Cooking) the only thing which qualifies a coleslaw is the cabbage.
With such a thin line defining a coleslaw, then, we went all out on our broccoli slaw (which, with its inclusion of red cabbage, still counts as coleslaw)! That’s why we put everything tasty in it: red onion, almonds, julienned carrots, cranberries, honey, apple cider vinegar, and (of course) cabbage. Together, these unlikely flavors combine into delicious broccoli slaw, a delightfully refreshing fusion of crunchy and crispy, perfect for pairing with indulgent flavors like Smashed Potatoes with Cheese or Bacon-Wrapped Chicken.
Where Did Broccoli and Slaw Meet?
There are loads of different versions of coleslaw with elements that differ greatly from place to place. No matter if it’s the Italian iteration known as capricciosa salad (including julienned ham and sliced pepper) or sweeter takes from Britain (which add sharp cheeses and sultanas to the mix), coleslaws from across the globe generally don’t include broccoli in their vegetable medleys. Since coleslaw started as a dish based solely on cabbage and evolved into the modern complexity of ingredients we know it to be, it’s understandable to wonder where broccoli slaw came from.
Cabbages (and other leafy greens from the brassica family) have a hazy origin but what’s clear is that they spread throughout the ancient world, with citations of different types of cabbage being consumed everywhere from Ireland to Asia Minor and the Mediterranean. They might not look it, but broccoli and cabbage both belong to the same broad family of leafy greens, both being cultivated since ancient Rome.
Though there is no documented meeting point between the dish we know to be coleslaw and the inclusion of broccoli florets, it’s not hard to understand why they make such a good inclusion to the list of ingredients!
Ingredients
- 3 cups julienned broccoli stems
- 2 cups small broccoli florets
- 1 cup julienned carrots
- 1 cup sliced red cabbage
- 1/4 cup thinly sliced red onion
- 1/2 cup toasted sliced almonds
- 1/3 cup dried cranberries
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
How to Make Broccoli Slaw
Step 1: In a large bowl, combine the broccoli stems, florets, carrots, cabbage, and red onion.
Step 2: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper.
Step 3: Pour the dressing over the vegetable mixture and toss to coat evenly.
Step 4: Add the toasted almonds and dried cranberries, and toss again.
Step 5: Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
FAQs & Tips
How to Make Ahead and Store?
Broccoli slaw is best served chilled and doing so in a resealable container allows for your slaw to last for up to 5 days after preparation! Just ensure that your slaw doesn’t stay at room temperature for long – the inclusion of mayonnaise means it should be kept cool for a safe and scrumptious side!
If Broccoli Is A Member of Brassica, What Other Cousins of Cabbage Can I Make Slaw With?
Other delicious and nutritious members of the brassica family that make great slaw include kale and cauliflower! You could even call them kaleslaw and caulslaw!
Serving Suggestions
Broccoli slaw makes a delicious pairing to any dish that needs a crisp, refreshing bite of fresh vegetables and a little vinegar for that perfect balance! Try serving broccoli slaw with entrées of pork like our favorite Air Fryer Pork Belly, Classic Spare Ribs, or a spruced-up Balsamic Pulled Pork! If you’re looking for a little more vegetable in your main dish, broccoli slaw pairs perfectly with vegetable favorites like Parmesan Roasted Asparagus and Cheesy Stuffed Bell Peppers! Coleslaw of any kind always tastes amazing with salmon! Why not try our broccoli slaw with Easy-to-Make Salmon Bites (or go all the way with a Brown Sugar Glazed Salmon Fillet).
Broccoli Slaw
Ingredients Â
- 3 cups julienned broccoli stems
- 2 cups small broccoli florets
- 1 cup julienned carrots
- 1 cup sliced red cabbage
- 1/4 cup thinly sliced red onion
- 1/2 cup toasted sliced almonds
- 1/3 cup dried cranberries
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
InstructionsÂ
- In a large bowl, combine the broccoli stems, florets, carrots, cabbage, and red onion.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the vegetable mixture and toss to coat evenly.
- Add the toasted almonds and dried cranberries, and toss again.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
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