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Broccoli Cole Slaw Salad is one of those side dishes that disappears fast at family dinners, cookouts, and potlucks. It has the perfect mix of crunchy vegetables and creamy dressing, making every bite fresh, crisp, and satisfying.
This colorful salad combines broccoli, purple cabbage, and napa cabbage for plenty of texture and flavor. The creamy dressing ties everything together without feeling heavy, making it a great addition to grilled meats, sandwiches, or simple weeknight meals.
If you enjoy traditional coleslaw but want something with a little more crunch and color, this broccoli slaw salad is a recipe worth keeping in your collection. It’s easy to make, easy to serve, and even better after the flavors have had a little time to come together.
Ingredients
- 1 broccoli
- 1/5 purple cabbage
- 1/4 Napa cabbage
- 1
carrot - 1 tsp. celery seeds
- 2 tbsp. seeds
- 1 tsp. olive oil
- 1 tbsp.
honey - 1/3 cup mayonnaise
- 1/5 cup apple cider vinegar
- salt
- pepper to taste
- dill (optional)
- parsley (optional)
How to Make Broccoli Salad
- Peel and grate the
carrots .
- Cut the broccoli florets into soft, tender pieces, preferably using scissors.
- Thinly slice the purple cabbage, add a pinch of salt, and rub lightly. Use
gloves to prevent staining from the juice. Once sliced, please place it in a bowl. - Slice the Napa cabbage into long strips and place it in the same bowl as the purple cabbage.
- Prepare the dressing by grinding the celery seeds in a mortar. Mix the olive oil, mayonnaise, vinegar,
honey , salt, and ground seeds until combined.
- Combine the purple cabbage, Napa cabbage, broccoli, and
carrots with the dressing. Let the salad sit in the refrigerator to infuse for 1-2 hours.
- Transfer the finished salad to a serving plate, sprinkle with toasted seeds from a dry pan, add herbs for garnish, and serve.
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Broccoli Cole Slaw Salad
Ingredients
- 1 broccoli
- ⅕ purple cabbage
- ¼ napa cabbage
- 1 carrot
- 1 tsp celery seeds
- 2 tbsp seeds
- 1 tsp olive oil
- 1 tbsp honey
- ⅓ cup mayonnaise
- ⅕ cup apple cider vinegar
- salt
- pepper to taste
- dill (optional)
- parsley (optional)
Instructions
- Peel and grate the carrots.
- Cut the broccoli florets into soft, tender pieces, preferably using scissors.
- Thinly slice the purple cabbage, add a pinch of salt, and rub lightly. Use gloves to prevent staining from the juice. Once sliced, please place it in a bowl.
- Slice the Napa cabbage into long strips and place it in the same bowl as the purple cabbage.
- Prepare the dressing by grinding the celery seeds in a mortar. Mix the olive oil, mayonnaise, vinegar, honey, salt, and ground seeds until combined.
- Combine the purple cabbage, Napa cabbage, broccoli, and carrots with the dressing. Let the salad sit in the refrigerator to infuse for 1-2 hours.
- Transfer the finished salad to a serving plate, sprinkle with toasted seeds from a dry pan, add herbs for garnish, and serve.
