This quick and easy Broccoli Slaw Salad has a delicious, tangy homemade coleslaw dressing that’s light on the calories! There’s so much flavor, plus the crunch from the broccoli, cabbage and carrots makes this the perfect summer side dish salad! Perfect for weeknight dinners or taking to your next party!
If you’re looking for the perfect side salad for your next barbecue, potluck or just dinner tonight, look no further, I have the perfect salad for you! This Broccoli Slaw Recipe is loaded with tons of crunch and tangy homemade salad dressing. This salad is even guilt-free using creamy yogurt instead of a heavy mayonnaise based dressing!
This broccoli slaw recipe is quick and easy to make. It has tons of flavor, plus it’s so bright and pretty. Shredded carrots and red cabbage with bright green broccoli, it’s a rainbow of colors in the bowl! They, whoever “they” are, tells us to eat the rainbow and this might be one of the best ways yet!
I always am looking for a healthy side dish for parties. It seems like they are far and few behind. That’s why I was so excited about this Broccoli Slaw because the dressing recipe is lightened up! Win, win. Now I can feel good about eating a serving or two!
I love it, my hubby loves it – even better? I can even get the kids to eat a bite or two! Kids eating veggies… gotta love that, right?!! It’s every Mom’s dream and goal I think!
Broccoli Slaw Salad
How long does fresh broccoli last?
It’s always best to purchase fresh ingredients right before you use them, but sometimes the schedule doesn’t work out like planned, right? Broccoli will last in the fridge about 5 days before it starts going south. Here’s a few things to look for.
- the color will change from bright green to yellow
- the smell intensifies
- it may begin to wilt
Can you eat broccoli once it begins to change? You can but it won’t be near as tasty! A good rule of thumb is if you can’t use it in the first few days you bring it home, freeze it.
Can Broccoli Slaw Salad be made ahead of time?
Yes! You make it ahead of time and tuck it in the fridge. All the flavors get happy together and the salad is done way ahead of time. Letting it rest in the fridge gives it time for all of the flavors to come together, delicious!
This salad will last in the fridge for 3-4 days.
Shopping list for Broccoli Slaw Recipe
- Broccoli florets
- Red cabbage
- Sweet onion
- Non-fat plain Greek Yogurt
- Apple cider vinegar
- Ground celery seed
How do you make coleslaw dressing?
The dressing is so simple to make! Just combine all of the ingredients in a small bowl. Whisk together to combine and set aside.
This is also a great light dressing for regular coleslaw!
How do you make homemade Broccoli Slaw Salad?
- Clean the vegetables.
- Mix together the broccoli, red cabbage, sweet onions and raisins in a large bowl
- Pour dressing over the top and toss to coat.
- Cover and refrigerate at least two hours.
So easy because that’s how I roll, plus this broccoli slaw recipe can be made a day ahead of time which is even better. When hosting a party I love being able to make the majority of the food a day ahead of time. This is always great for weeknight dinners because you can whip up the night before and just pull out of the fridge. Throw something on the grill and you have a meal!
Here are more slaw’s and salad recipes for you to try and enjoy!
I hope you really enjoy this Broccoli Slaw recipe, we love all the crunchy and great flavor and I hope you do too!
Be sure to give this a try and let me know what you think! Leave me a 5 star rating below or be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats
Skinny Broccoli Slaw
- 4 c. broccoli florets
- 2 c. red cabbage shredded
- 1 c. carrots shredded
- 1 sweet onion finely minced
- 1/2 c. raisins
- 2/3 c. non-fat plain Greek Yogurt
- 2 Tbsp apple cider vinegar
- 1/2 Tbsp lemon juice fresh
- 2 Tsp granulated sugar
- 1/4 tsp ground celery seed
- 1/2 tsp salt
- 1/4 tsp pepper
- In a small bowl whisk together all of the coleslaw dressing ingredients. Set aside.
- In a large bowl mix together broccoli, red cabbage, sweet onions and raisins. Pour dressing over the top and toss to coat. Cover and refrigerate at least two hours.