This healthy broccoli slaw recipe is the perfect side dish for any meal. It is quick and easy to whip up, creamy, crunchy, and delicious. The slaw is gluten free, dairy free, paleo, low carb, and Whole30.
A healthy and creamy broccoli slaw recipe
This creamy broccoli slaw is the perfect addition to your menu.
As we start getting into much warmer weather, it's wonderful underneath or alongside your favorite grilled protein.
I love serving it with grilled blackened shrimp, buffalo chicken, etc.
It's quick and easy to make and tastes good for a few days after it's all done.
Since the broccoli and cabbage are very hearty, the dressing doesn't break down the salad and make it soggy like it would with a regular salad.
Is broccoli slaw the same as coleslaw?
It is not.
Coleslaw is typically made with raw cabbage, whereas broccoli slaw is made with shredded raw broccoli.
I like to add crunchy green apples to my coleslaw recipe, whereas with my broccoli slaw recipe, I prefer to use carrots, raisins or cranberries, and sunflower seeds.
You can alternatively do a mixture of both cabbage and broccoli. That would be absolutely delicious.
What ingredients will I need to make this broccoli slaw recipe?
To save yourself some time, feel free to buy a pre-packaged broccoli slaw mix. Typically, it has a mixture of broccoli, cabbage, and carrots.
Other than that, I like to use my homemade paleo mayonnaise as the base for the dressing.
For the slaw itself, I like to add in:
- Green apple
- Sunflower seeds
How do you make this creamy slaw from scratch?
Peel and cut granny smith apple in half and remove the seeds. Cut into fine julienne slices and toss with the lemon juice.
In a small bowl or jar, mix all of the dressing ingredients together and set aside.
Combine all of the slaw ingredients in a large bowl. Add dressing and toss to combine. Add kosher salt and pepper, to taste.
Refrigerate for at least 1 hour prior to serving.
Broccoli slaw recipe will last for up to 3 days in the refrigerator in an airtight container.
How long does broccoli slaw last in the fridge?
I would say it's best to consume within 3 days. Otherwise, it may start to get a bit soggy and break down too much from the sauce.
You can always prep the slaw and leave the dressing on the side until you are ready to devour it more quickly.
I like to prep it into smaller containers with my favorite meals for us as lunch throughout the week. Tim and I can easily finish it within a few days this way.
If I feel like I have a lot leftover, it's really wonderful for breakfast with eggs or under my favorite grilled protein, too!
Other healthy side dishes you'll love:
Healthy Broccoli Slaw Recipe
- 1 Granny smith apple peeled and julienned
- 1 tablespoon fresh lemon juice see notes
- 24 ounces broccoli slaw
- 1/2 cup cranberries
- 1/2 cup raisins
- 1/2 cup sunflower seeds see notes
- Peel and cut granny smith apple in half and remove the seeds. Cut into fine julienne slices and toss with the lemon juice.
- In a small bowl or jar, mix all of the dressing ingredients together and set aside.
- Combine all of the slaw ingredients in a large bowl. Add dressing and toss to combine. Add kosher salt and pepper, to taste.
- Refrigerate for at least 1 hour prior to serving.
- Sunflower seeds: If you'd like to use pumpkin seeds instead, that will work well.
- Lemon juice: I recommend using fresh lemon juice whenever possible. It doesn't have a funny after taste like a lot of the bottled stuff.
- Honey: To make this recipe Whole30 compliant, simply replace the honey with an extra (2) tablespoons of coconut aminos.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.