Creamy Broccoli Slaw Salad
Creamy broccoli slaw salad with crisp broccoli, crunchy vegetables and a tangy dressing for an easy, refreshing side dish.
This creamy broccoli slaw salad with raisins and sunflower seeds is fresh, crunchy and full of texture. Crisp broccoli slaw, broccoli florets, shredded carrots and red cabbage are tossed with sweet raisins, sunflower seeds and a creamy tangy dressing.
It’s an easy broccoli slaw recipe for BBQs, picnics, potlucks or simple weeknight dinners. The broccoli stays crisp, the raisins add just enough sweetness, and the salad actually tastes even better after it chills for a little while. It’s colourful, easy to make ahead and a great side for grilled chicken, burgers or sandwiches.
Fresh and Crunchy Creamy Broccoli Slaw Salad
This creamy broccoli slaw salad is crisp, colourful and full of texture. Broccoli slaw, fresh broccoli, carrots, red cabbage, raisins and sunflower seeds are tossed in a creamy tangy dressing that brings everything together without feeling too heavy.
Why This Broccoli Slaw Salad Is So Good
The mix of textures is what makes this salad work. The broccoli and cabbage stay crunchy, the raisins add a little sweetness, and the sunflower seeds give you a nice bite throughout.
It also holds up well after chilling. In fact, this broccoli slaw salad with raisins tastes even better once the dressing has had a little time to soak into the vegetables.
When to Serve Creamy Broccoli Slaw
This creamy broccoli slaw recipe is perfect for BBQs, picnics, potlucks, summer dinners and easy make-ahead lunches.
Serve it with grilled chicken, burgers, sandwiches or alongside a simple weeknight dinner. It’s especially handy when you need a side dish you can prepare ahead and keep chilled until serving.
Tips and Tricks for the Best Creamy Broccoli Slaw Salad
- Keep the vegetables crisp. Use fresh broccoli slaw and broccoli florets so the salad has plenty of crunch.
- Cut the broccoli fairly small. Smaller florets are easier to eat and mix more evenly with the creamy broccoli slaw.
- Add the dressing gradually. Start with enough to lightly coat everything, then add more if needed. Too much can make the salad heavy.
- Let it chill before serving. About 30 minutes gives the flavours time to come together while the vegetables still stay crisp.
- Add the sunflower seeds near the end. They stay crunchier that way and give the salad better texture.
- Taste after chilling. The dressing can mellow as it sits, so a little extra salt, pepper or vinegar may help before serving.
- Make it ahead, but not too far ahead. This broccoli slaw salad with raisins is great after a short rest, but it’s best while the vegetables still have some bite.
Easy Variations for Creamy Broccoli Slaw Salad
- Add bacon. Crispy bacon gives this creamy broccoli slaw salad a salty, smoky flavour that works really well with the sweet raisins.
- Swap the raisins. Dried cranberries are a good alternative if you want a slightly more tart flavour.
- Try different seeds or nuts. Pumpkin seeds, sliced almonds, pecans or walnuts all add good crunch.
- Add apple. Thinly sliced or diced apple brings fresh sweetness and makes the salad feel even more crisp.
- Use Greek yogurt in the dressing. Replace part of the mayo with Greek yogurt for a lighter, tangier broccoli slaw dressing.
- Add cheese. A little shredded cheddar or crumbled feta adds extra savoury flavour.
- Make it more filling. Add chopped cooked chicken or chickpeas to turn this broccoli slaw salad into an easy lunch.
Real Kitchen Tip:Let the creamy broccoli slaw salad chill for about 30 minutes before serving. That short rest gives the tangy dressing time to coat the broccoli, cabbage and carrots while the vegetables still stay crisp and crunchy.
Creamy Broccoli Slaw Salad
Equipment
- Large mixing bowl
- Small bowl (for dressing)
- Whisk
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Salad tongs or large spoon
- Airtight container for storage
Ingredients
For the Salad
- 3 cups broccoli florets small and chopped bite-size
- 2 cups green cabbage shredded or coleslaw-style cabbage
- 1 cup carrots shredded
- ½ cup raisins
- ⅓ cup sunflower seeds
- 2 green onions thinly sliced, optional
- ¼ cup red onion finely chopped optional
For the Creamy Dressing
- ½ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- 1½ tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh dill optional
Instructions
Prepare the vegetables.
- Chop the broccoli into small bite-size florets. Shred the cabbage and carrots if they are not already prepared. Smaller broccoli pieces work best because they mix evenly and catch the creamy dressing.
Make the dressing.
- In a small bowl, whisk together the mayonnaise, Greek yogurt or sour cream, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, black pepper, and fresh dill if using.
Combine the salad.
- In a large mixing bowl, add the chopped broccoli, shredded cabbage, carrots, raisins, sunflower seeds, green onions, and red onion if using.
Add the dressing.
- Pour most of the creamy dressing over the salad and toss well. Add the rest only if needed. The salad should be nicely coated, but not swimming in dressing.
Chill before serving.
- Cover and refrigerate for 20 to 30 minutes before serving. This gives the dressing time to settle into the broccoli and cabbage while everything still stays crunchy.
Serve.
- Toss again before serving. Add a few extra sunflower seeds on top if you want more crunch.
Notes
- Chop the broccoli florets into small bite-size pieces so this creamy broccoli coleslaw salad is easy to toss, serve, and eat.
- Fresh broccoli gives this salad a hearty crunch, while shredded cabbage makes it feel like a creamy coleslaw. The mix works really well.
- The raisins add a sweet bite that balances the tangy creamy dressing. It is a small detail, but it makes the salad taste more like a classic broccoli salad recipe.
- Sunflower seeds add salty crunch. For the best texture, sprinkle a few extra on top just before serving.
- Let the salad chill for at least 20 to 30 minutes before serving. The dressing settles into the broccoli, cabbage, and carrots, but the salad still stays crisp.
- Do not overdress the salad at first. Add most of the dressing, toss, and then add more if needed. The vegetables soften slightly as they sit.
- This is a great make-ahead summer salad for BBQs, picnics, potlucks, and family dinners because it holds up better than many leafy green salads.
- For a lighter healthy broccoli coleslaw salad, use more Greek yogurt and less mayonnaise in the dressing.
- For a richer deli-style salad, use all mayonnaise and add shredded cheddar cheese or crispy bacon.
- If the salad looks a little dry after chilling, stir in a small spoonful of mayonnaise, sour cream, or Greek yogurt before serving.
- This easy no-cook salad recipe is best served cold, especially with grilled chicken, burgers, sandwiches, pulled pork, or summer picnic meals.
- Store leftovers in an airtight container in the fridge for up to 3 days. Give it a good toss before serving again.