I love this recipe because it’s easy to make, full of texture, and well-balanced in flavor. The fresh vegetables stay crisp, and the dressing brings a creamy tang that pulls everything together. It’s one of those versatile salads I make again and again because it’s delicious and pairs well with so many meals.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
shredded broccoli shredded carrots red cabbage shredded (optional) mayonnaise apple cider vinegar honey or sugar salt black pepper
Directions
I begin by placing the shredded broccoli, shredded carrots, and shredded red cabbage in a large bowl, using a mix of textures and colors for the best result. I love how the broccoli gives a satisfying crunch and the carrots add sweetness.
In a separate small bowl, I whisk together the mayonnaise, apple cider vinegar, and a touch of honey or sugar until smooth. I season the dressing with a pinch of salt and black pepper, adjusting to taste by adding more vinegar or sweetener if needed.
I pour the dressing over the vegetables and toss everything until each piece is well coated. I let the slaw sit in the refrigerator for at least 30 minutes before serving so the flavors meld and the veggies stay crisp.
Servings and Timing
This recipe makes about 4–6 servings. Prep time is approximately 10 minutes. Rest time before serving is at least 30 minutes.
Variations
I sometimes add raisins or dried cranberries for a sweet contrast, or sunflower seeds and sliced almonds for extra crunch. When I want a bit more zing, I toss in some chopped green onions or a little Dijon mustard to the dressing. I’ve also swapped the honey for maple syrup for a different sweet note.
Storage/Reheating
I store leftover slaw in an airtight container in the refrigerator for up to 3 days. Since this dish is served cold, I don’t reheat it — I just give it a quick toss before serving again.
FAQs
Can I make this ahead of time?
Yes, I make this a few hours ahead so the flavors have time to develop.
Can I use a store-bought broccoli slaw mix?
Absolutely — it saves time and works wonderfully in this recipe.
How do I keep the slaw from getting soggy?
I toss the dressing with the vegetables just before serving and keep it chilled.
Can I make the dressing lighter?
I sometimes use a mix of yogurt and mayonnaise for a lighter dressing.
Can I add fruit to this slaw?
Yes — apples or grapes are great for a sweet, juicy twist.
Is this gluten-free?
Yes — all the ingredients are naturally gluten-free.
How sweet should the slaw be?
I adjust the honey or sugar to my taste — a little sweetness balances the tang nicely.
Can I add cheese?
I’ve added shredded cheddar for extra flavor and it works well.
What pairs well with this slaw?
I serve it with burgers, grilled chicken, or sandwiches for a refreshing side.
Can I replace the vinegar?
I’ve used lemon juice or rice vinegar for different acidity profiles.
Conclusion
This broccoli slaw is a crisp, flavorful side that’s easy to make and incredibly versatile. Whether I’m serving it with a casual lunch or at a summer barbecue, it always adds freshness and crunch that everyone enjoys.
A crisp and refreshing broccoli slaw made with crunchy vegetables tossed in a creamy, tangy dressing that’s perfect for picnics, barbecues, or easy weeknight meals.
Ingredients
4 cups shredded broccoli slaw
1 cup shredded carrots
1 cup shredded red cabbage (optional)
¾ cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons honey or sugar
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Add the shredded broccoli, carrots, and red cabbage (if using) to a large mixing bowl.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey or sugar, salt, and black pepper until smooth.
Pour the dressing over the vegetables.
Toss well until all vegetables are evenly coated.
Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Toss again before serving and adjust seasoning if needed.
Notes
Store-bought broccoli slaw mix works perfectly and saves time.
