As a professional recipe developer, I built these Broccoli Slaw Recipes around one surprising pantry ingredient most cooks overlook.

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I never thought broccoli slaw mix could flip my weeknight lunch, but it did. The texture’s a little wild, not the limp salad stuff, and when I whisk a squirt of Dijon mustard into the creamy base it suddenly has attitude.

It’s simple, but not boring, and always sparks questions at the table. People ask if it’s store-bought or from some fancy deli.

I usually shrug and tease that it’s my secret Broccoli Slaw Dressing, though it’s really just a few pantry moves. Give it a try you’ll see why I keep making it, even on busy days.

Ingredients

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Broccoli slaw mix: crunchy stems, carrots and cabbage; high in fiber, vitamin C, low calories.
Greek yogurt or sour cream: adds creaminess, protein, tang; lighter with Greek yogurt though.
Apple cider vinegar: bright, sour note that balances richness; may help digestion a bit.
Honey or sugar: brings sweetness to balance tang, adds carbs use sparingly if youre dieting.
Sunflower seeds or sliced almonds: add crunch, healthy fats, vitamin E and extra protein.
Dried cranberries or raisins: chewy, sweet-tart bursts; adds sugar and texture, optional but tasty.
Dijon mustard and celery seeds: spice and savory depth, celery seeds give classic slaw flavor.

Ingredient Quantities

1 (14 oz) bag broccoli slaw mix, shredded broccoli stems, carrots and cabbage

1/2 cup mayonnaise (or light mayo)

1/2 cup sour cream or plain Greek yogurt

2 tbsp apple cider vinegar

2 tbsp granulated sugar or honey

1 tbsp Dijon mustard

1/2 tsp celery seeds

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

3 green onions, thinly sliced

1/4 cup dried cranberries or raisins (optional)

1/2 cup sunflower seeds or sliced almonds, toasted (optional)

How to Make this

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1. Dump the 14 oz bag of broccoli slaw into a large bowl and give it a quick toss to break up any clumps; if it seems wet, pat it lightly with paper towels.

2. Make the dressing in a separate bowl or a mason jar: whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or plain Greek yogurt, 2 tbsp apple cider vinegar, 2 tbsp granulated sugar or honey (if using honey warm it a few seconds so it mixes), 1 tbsp Dijon mustard, 1/2 tsp celery seeds, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper until smooth.

3. Taste the dressing and tweak it: add a little more vinegar for tang, more sugar or honey for sweetness, or a pinch more salt if it tastes flat.

4. Pour about three quarters of the dressing over the slaw and toss well so every strand gets coated; reserve the rest in case you want it creamier later.

5. Stir in 3 thinly sliced green onions and 1/4 cup dried cranberries or raisins if using, fold gently so you dont crush the fruit.

6. If you chose seeds or nuts, toast 1/2 cup sunflower seeds or sliced almonds in a dry skillet over medium heat for 2 to 4 minutes, shaking the pan until theyre golden and fragrant, cool briefly then fold most of them into the slaw, saving a little for garnish.

7. Cover and chill the slaw at least 15 to 30 minutes so the dressing softens the broccoli stems and the flavors meld; it gets even better after an hour.

8. Before serving give it a final toss, taste and add a splash of vinegar or a pinch of salt if needed, then sprinkle the reserved toasted seeds on top for crunch.

9. Store leftovers in an airtight container in the fridge up to 3 days; it may release some liquid, just drain off any excess and toss again before serving.

Equipment Needed

1. Large mixing bowl (to dump and toss the 14 oz broccoli slaw)
2. Measuring cups and spoons (1/2 cup, tbsp, tsp)
3. Whisk or a mason jar with lid (to mix and shake the dressing)
4. Cutting board and chef knife (for slicing the green onions)
5. Paper towels (to pat the slaw if it seems wet)
6. Dry skillet or small frying pan (to toast sunflower seeds or sliced almonds)
7. Spatula or salad tongs (to fold in ingredients and toss evenly)
8. Airtight container or serving bowl (for chilling and storing leftovers)

FAQ

Q: How long will this slaw keep in the fridge?

A: In an airtight container it lasts about 3 to 4 days. It tastes best day 1 cause the veggies are still crunchy, after that the dressing soaks in and it gets softer. If you want max crunch, store the dressing separate and toss right before serving.

Q: Can I make it ahead for a party?

A: Yes, make the dressing up to 3 days ahead and keep it chilled. Toss the dressing with the slaw 30 minutes before guests arrive so flavors meld but veggies stay crisp. If you toss too early, add a few extra sunflower seeds or almonds just before serving for fresh crunch.

Q: I dont like mayo, what can I use instead?

A: Swap mayo for all Greek yogurt for a tangier lighter version, or do half mayo half yogurt to keep creaminess. If you use all yogurt use full fat for best texture, and taste for salt and sugar cause yogurt can be tarter.

Q: Can I use fresh broccoli instead of the bagged slaw mix?

A: Yes, finely shred broccoli stems and florets to mimic the mix. You might get more moisture so pat it dry or let it sit in a colander a few minutes. Blanching quickly then shocking in cold water will soften it a bit if you prefer a less crunchy bite.

Q: What if someone has a nut allergy?

A: Skip the almonds and use toasted sunflower seeds or pepitas instead, they give the same crunch without nuts. You can also leave nuts out entirely and add extra dried cranberries or thin sliced apples for texture.

Q: Any quick tips to boost the flavor?

A: Add a squeeze of lemon or extra apple cider vinegar if it tastes flat, or a pinch more sugar or honey if too tart. Toast the seeds or nuts in a dry skillet 3 to 5 minutes till fragrant for better flavor. And always taste the dressing before mixing, you can adjust salt pepper and sweetness real fast.

Creamy Broccoli Slaw Recipe Substitutions and Variations

Mayonnaise: plain Greek yogurt, avocado mayo, or mashed avocado and a little olive oil or lemon, it’ll lighten the dressing but stay creamy
Sour cream or plain Greek yogurt: swap with full‑fat yogurt, buttermilk (thin to taste), or crème fraîche for a richer tang
Apple cider vinegar: white wine vinegar, rice vinegar, or fresh lemon juice for a brighter citrus note
Granulated sugar or honey: maple syrup, agave, or coconut sugar; for a low‑calorie option try a pinch of stevia or monk fruit but go easy cause they’re much sweeter

Pro Tips

– Pat or spin the slaw dry before you dress it, otherwise the dressing gets watered down and the salad turns soggy. If you dont have a spinner, press handfuls in paper towels, but dont over-squeeze or it will lose crunch.

– Don’t dump all the dressing at once, start with about 3 quarters and save the rest. You can always add more later after it’s had time to sit, and that way you wont overdo the creaminess.

– Toast the seeds or nuts just before folding them in and watch them closely, they go from perfect to burnt in seconds. Reserve some for a final sprinkle so you keep a fresh crunch at serving time.

– If making ahead keep the crunchy bits and the dried fruit separate until just before serving, dried fruit will plump and nuts will go soft if mixed in too early. The slaw itself actually gets better after an hour or so in the fridge.

– Tweak the dressing to your taste: a little extra vinegar if it tastes flat, or a squeeze of lemon for brightness, and swap Greek yogurt for sour cream to lighten it up. Small changes like adding chopped apple, fresh herbs or a tiny pinch of cayenne can make it more interesting.

Creamy Broccoli Slaw Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

As a professional recipe developer, I built these Broccoli Slaw Recipes around one surprising pantry ingredient most cooks overlook.

Servings

servings

Calories

230

kcal

Equipment: 1. Large mixing bowl (to dump and toss the 14 oz broccoli slaw)
2. Measuring cups and spoons (1/2 cup, tbsp, tsp)
3. Whisk or a mason jar with lid (to mix and shake the dressing)
4. Cutting board and chef knife (for slicing the green onions)
5. Paper towels (to pat the slaw if it seems wet)
6. Dry skillet or small frying pan (to toast sunflower seeds or sliced almonds)
7. Spatula or salad tongs (to fold in ingredients and toss evenly)
8. Airtight container or serving bowl (for chilling and storing leftovers)

Ingredients

1 (14 oz) bag broccoli slaw mix, shredded broccoli stems, carrots and cabbage
1/2 cup mayonnaise (or light mayo)
1/2 cup sour cream or plain Greek yogurt
2 tbsp apple cider vinegar
2 tbsp granulated sugar or honey
1 tbsp Dijon mustard
1/2 tsp celery seeds
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
3 green onions, thinly sliced
1/4 cup dried cranberries or raisins (optional)
1/2 cup sunflower seeds or sliced almonds, toasted (optional)

Directions

Dump the 14 oz bag of broccoli slaw into a large bowl and give it a quick toss to break up any clumps; if it seems wet, pat it lightly with paper towels.
Make the dressing in a separate bowl or a mason jar: whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or plain Greek yogurt, 2 tbsp apple cider vinegar, 2 tbsp granulated sugar or honey (if using honey warm it a few seconds so it mixes), 1 tbsp Dijon mustard, 1/2 tsp celery seeds, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper until smooth.
Taste the dressing and tweak it: add a little more vinegar for tang, more sugar or honey for sweetness, or a pinch more salt if it tastes flat.
Pour about three quarters of the dressing over the slaw and toss well so every strand gets coated; reserve the rest in case you want it creamier later.
Stir in 3 thinly sliced green onions and 1/4 cup dried cranberries or raisins if using, fold gently so you dont crush the fruit.
If you chose seeds or nuts, toast 1/2 cup sunflower seeds or sliced almonds in a dry skillet over medium heat for 2 to 4 minutes, shaking the pan until theyre golden and fragrant, cool briefly then fold most of them into the slaw, saving a little for garnish.
Cover and chill the slaw at least 15 to 30 minutes so the dressing softens the broccoli stems and the flavors meld; it gets even better after an hour.
Before serving give it a final toss, taste and add a splash of vinegar or a pinch of salt if needed, then sprinkle the reserved toasted seeds on top for crunch.
Store leftovers in an airtight container in the fridge up to 3 days; it may release some liquid, just drain off any excess and toss again before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.