Bright, crisp, and loaded with wholesome flavor, this Broccoli Slaw with Cranberry Orange Dressing is a refreshing twist on classic coleslaw.
Packed with fiber-rich broccoli stems, antioxidant-filled cranberries, and a creamy dressing with heart-healthy fats, it’s as nourishing as it is delicious.
Naturally low in saturated fat, this slaw delivers plant-based nutrients, satisfying crunch, and vibrant flavor—perfect for everyday meals, quick prep, or make-ahead lunches.
Broccoli Slaw with Cranberry Orange Dressing
Equipment
- 1 Cutting board
- 1 Chef’s Knife
- 1 Vegetable peeler
- 1 box grater or food processor (with grater blade)
- 1 blender or mini food processor
- 2 mixing bowls (large and medium)
- 1 citrus zester
- 1 tablespoon & teaspoon set
- 1 Measuring Cup Set
Ingredients
For the Dressing (about 1 cup)
- 2 tablespoons balsamic vinegar
- 2 tablespoons dried sweetened cranberries soaked in warm water 5–10 minutes, drained
- 1 teaspoon whole-grain mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 small clove garlic
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 cup + 2 tablespoons extra virgin olive oil
- 1/4 cup mayonnaise
For the Salad
- 6 broccoli stalks about 4 cups, grated
- 2 cups carrots grated (about 4–6 medium carrots)
- 2 cups shredded cabbage napa, green, or red
- 1 cup green onions thinly sliced
- 1/2 cup dried sweetened cranberries chopped
- 1 teaspoon orange zest grated
- 1/2 teaspoon kosher salt or more, to taste
Instructions
- Prepare the Broccoli Stalks: Begin by separating the broccoli stalks from the crowns. The crowns can be saved for another dish, but the stalks are the star here. Trim off the ends, then peel away the thick, fibrous outer skin using a vegetable peeler until the lighter, tender core is revealed. This ensures the slaw will be crisp without being woody or tough. Once peeled, grate the stalks using the large holes of a box grater or the grater attachment of a food processor. You should end up with roughly 4 cups of grated broccoli, which will create the base texture for the slaw.
- Grate the Carrots: Wash and peel the carrots to remove any dirt or rough outer layer. Cut away the ends, then grate the carrots in the same way as the broccoli stalks—either by hand on a box grater or with a food processor. This not only speeds up the process but also creates fine, uniform shreds that blend seamlessly into the salad. You’ll need about 2 cups of grated carrot, which adds a natural sweetness and vibrant orange color to balance the broccoli’s earthiness.
- Shred the Cabbage: Choose your cabbage—napa for a tender, mild bite, or green/red cabbage for a heartier crunch and extra color. Rinse the leaves well, pat them dry, then cut into quarters. Remove the tough core, then thinly slice the leaves into fine shreds with a sharp knife. Aim for slices no wider than 1/8 inch so they mix evenly with the grated vegetables. You’ll need about 2 cups, enough to provide body and a refreshing crunch in every bite.
- Slice the Green Onions: Rinse the green onions thoroughly to remove any dirt trapped between layers. Trim off the root ends and the very tips of the greens. Slice the onions crosswise into thin rings, both the white and green parts, as each provides a different flavor dimension—the white adds mild sharpness, while the greens contribute freshness and color. Measure about 1 cup, which will distribute evenly through the slaw without overwhelming it.
- Soak and Chop the Cranberries: Place the dried cranberries in a small bowl and cover them with warm water. Let them soak for 5 to 10 minutes until they become plump and tender. This step prevents the cranberries from being chewy and allows them to blend better into the salad. Drain thoroughly, then chop coarsely into smaller bits. Half a cup of these sweet-tart gems will scatter throughout the slaw, giving each forkful a burst of flavor.
- Blend the Dressing Base: In a blender or mini food processor, combine balsamic vinegar, red wine vinegar, plumped cranberries, whole-grain mustard, honey, garlic clove, orange juice, orange zest, and kosher salt. Blend until the mixture becomes completely smooth and the cranberries are fully incorporated. This creates the sweet, tangy, and citrusy foundation of the dressing, balancing fruitiness with a slight savory kick.
- Emulsify the Oil: With the blender running on low speed, slowly drizzle in the extra virgin olive oil. Adding the oil gradually helps the dressing emulsify, creating a smooth, creamy consistency instead of separating. Once all the oil has been added, you’ll notice the dressing becoming thicker and silkier, which ensures it clings beautifully to the slaw ingredients.
- Incorporate the Mayonnaise: Add the mayonnaise to the dressing and pulse briefly until fully combined. The mayo softens the tang of the vinegar, rounds out the flavor, and adds a luscious creaminess without making the dressing heavy. Taste and adjust salt if necessary—this is the moment to balance the sweet, tangy, and savory notes to your liking.
- Assemble the Slaw Base: In a large mixing bowl, combine the grated broccoli stalks, grated carrots, shredded cabbage, sliced green onions, chopped cranberries, additional orange zest, and a pinch of kosher salt. Toss gently with clean hands or salad tongs to ensure the ingredients are evenly distributed. At this stage, the mixture will already look colorful and appetizing, with its green, orange, purple, and ruby hues.
- Dress and Toss the Salad: Pour the prepared cranberry orange dressing over the vegetable mixture. Start with about three-quarters of the dressing, tossing well to coat all ingredients evenly, then add more if needed. The key is to ensure every shred of vegetable glistens with dressing without becoming soggy. Toss thoroughly, lifting from the bottom of the bowl so the dressing reaches every corner.
- Chill and Serve: For the best flavor, cover the bowl with plastic wrap or transfer the slaw to an airtight container and refrigerate for at least 30 minutes before serving. This resting time allows the vegetables to slightly soften, the flavors to meld, and the dressing to soak in. Serve chilled as a vibrant side dish for grilled meats, sandwiches, or holiday spreads. It can also be made several hours ahead, making it an excellent choice for meal prep or entertaining.
Notes
- Use broccoli stalks, not crowns, for the best texture and mild flavor.
- Soaking cranberries in warm water makes them soft and juicy, preventing chewiness.
- Napa cabbage gives a lighter, more tender bite, while green or red cabbage adds crunch.
- Blend the dressing slowly with oil to ensure a creamy, well-emulsified texture.
- Make ahead of time—the slaw tastes better after chilling and letting flavors meld.
Chef’s Secrets for Perfect Flavor
The magic of this recipe lies in balancing sweetness, tanginess, and creaminess.
Always soak the cranberries first—this not only improves texture but also enhances their flavor in the dressing.
When grating broccoli stalks, peel thoroughly to avoid any fibrous pieces that can make the slaw tough.
For the dressing, emulsification is key: drizzle in the olive oil slowly while blending, as this creates a silky consistency that clings perfectly to every strand of vegetable.
A touch of orange zest at the end lifts the salad with a bright, refreshing aroma.
Serving Suggestions for Every Occasion
This slaw is incredibly versatile and pairs beautifully with a wide range of dishes.
Serve it as a light side alongside grilled chicken, fish, or burgers to cut through richness with its tangy crunch.
It also makes a refreshing topping for pulled pork sandwiches, tacos, or wraps.
For a vegetarian-friendly option, enjoy it as the centerpiece of a grain bowl with quinoa or couscous.
Its colorful presentation makes it ideal for holiday tables, summer barbecues, or potluck gatherings where you want a dish that stands out.
Storage Tips to Keep Freshness
Broccoli slaw holds up well when stored properly, making it a great option for meal prep.
Once dressed, keep it in an airtight container in the refrigerator for up to 3 days.
The flavors actually improve after resting, but the vegetables may soften slightly over time.
If you prefer extra crunch, store the dressing separately and combine it with the vegetables just before serving.
For the best results, avoid freezing, as the fresh ingredients will lose their crisp texture once thawed.
Frequently Asked Questions
1. Can I use pre-packaged broccoli slaw?
Yes, store-bought pre-shredded broccoli slaw is a convenient substitute.
However, freshly grated broccoli stalks often provide better flavor and texture since they are less dry than pre-packaged mixes.
2. What can I substitute for mayonnaise?
If you want a lighter option, replace mayonnaise with plain Greek yogurt for added protein and tang. Vegan mayo is also a great swap to keep the dish plant-based.
3. Can I make this recipe ahead?
Absolutely. This slaw can be prepared several hours in advance and kept in the refrigerator. In fact, the resting time helps the flavors meld, making it taste even better.
4. How can I make it less sweet?
To reduce sweetness, cut back on the honey in the dressing and use unsweetened dried cranberries if available.
This adjustment enhances the tangy notes and makes the slaw more savory.
5. What protein pairs best with this slaw?
This slaw pairs beautifully with grilled chicken, baked salmon, shrimp, or even tofu for a plant-based meal.
The bright, citrusy dressing helps cut through richer proteins while keeping the plate balanced.
