Use the stem and florets to make this creamy broccoli slaw salad recipe. Walnuts add crunch, golden raisins add sweet and a creamy, lemony dressing ties all the flavors together. This cold broccolini salad is an ideal side dish to share along side all your favorite mains! This recipe is vegetarian or vegan and gluten free.
A Fresh and Crunchy Side Dish Star
There’s always room for more salad recipes in your repertoire. And, when it’s this simple, why not! This broccoli slaw is slightly sweet, tangy and full of crunchy texture. It pairs perfectly along side your favorite main dish recipes.
Recipe Highlights
- the entire broccoli is used: leaves, stems and florets!
- make-ahead
- dressed with a creamy mayonnaise lemon dressing
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About the Key Ingredients
- Broccoli or Broccolini – crunchy, tender and chewy. Broccoli adds bulk and texture to this salad. You can use regular broccoli in this recipe, but broccolini tends to have a sweeter taste.
- Walnuts – you’ll toast the walnuts and give em’ a light chop. Toasted sliced almonds make a fine substitute.
- Golden Raisins – look for golden raisins in the bulk bins for for best value. They add sweetness and texture to the salad.
- Red Onion – for contrasting flavor. Give em a 10 minute soak in water to quiet their sometimes pungent flavor if desired.
The Difference Between Broccoli and Broccolini
Broccoli and broccolini are similar, however broccolini is lankier, has smaller florets and stems and is more delicate. Broccolini tends to have a slightly sweeter edge than broccoli and it’s more tender.
For this recipe, either can be used, although I tend to prefer broccolini, which, by the way, is also known as baby broccoli.
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How to Make Broccoli Slaw
Make ahead easy, this slaw is a little addicting. We’re using the entire broccoli here, stem and florets. With the aid of a food processor, shredded broccoli stems are tender and flavorful!
Serving Suggestions
Many recipes pair well with this slaw, but this recipe shines along side those you’d enjoy at a picnic, potluck or BBQ. Here are some of my favorite mains to share this scrumptious salad with:
- Black Bean Walnut Burgers (vegan) or Black Bean and Oat Veggie Burger Patties (veg) – these grillable burgers are a community favorite! They’re loaded with texture and topped with saucy sweet onions. They’re make ahead ready, and freezer friendly.
- Artichoke and Chickpea No-Crab Cakes – almost like the real thing, only better because they’re made of plants! Old Bay seasons these crabless cakes along side onion and bell pepper. Coated in panko and pan fried, these are make ahead ready and freezer friendly.
- BBQ Tofu Veggie Kebabs – tofu is marinated in saucy homemade BBQ sauce then skewered and grilled with summer veggies.
- Deviled Egg Salad – a spin on a classic, spiked with dill pickles! With a fuss free egg peel method, you’re going to love how easy this is to make.
Traci’s Tips
- Make ahead? Yes please! At least one day in advance!
- No walnuts? Use, sunflower seeds, almonds or pecans in place of. They’re all delicious in this slaw!
- Raisins Too Dry? Place them into a small bowl and pour hot water over them. This will plump them up. Allow to rest for about 10 minutes. Strain through a fine mesh strainer and pat dry.
- Lemon or Apple Cider Vinegar: I use lemon in this broccoli slaw recipe, but ACV can be used in a pinch.
Fresh Broccoli Slaw with Raisins and Walnuts
Ingredients
- 3/4 cup (80 grams) Walnuts
- 1 pound (475 grams) Fresh Broccolini, or broccoli may be used
- 1 cup (135 grams) Golden Raisins
- 1/3 cup (45 grams) Purple Onion, diced small
- 1/3 cup (130 grams) Mayonnaise, I like Vegenease
- 1/4 cup (45 grams) Milk, plant or whole milk, I use homemade cashew milk
- 2 tablespoons Fresh Squeezed Lemon Juice, *makers recommend adding fresh lemon zest too!
- 1 teaspoon Maple Syrup
- 1/2 teaspoon Sea Salt
- Fresh Ground Pepper
Instructions
Toast the Walnuts:
- Stovetop: In a large skillet or cast iron pan, add the walnuts. Turn the heat to medium low and toast for about 7-9 minutes, adjusting the heat down as needed, flipping and tossing the walnuts frequently so that they do not burn. OROven: Preheat oven (or toaster oven) to 325F (162C). Toast walnuts for about 15 minutes, or until fragrant and a bit darker in color. Remove the walnuts from the pan and allow to cool. Rough chop. Set Aside.
Prepare the Salad:
- Trim the broccoli florets and slice thin, into bite size pieces. Many of the little flowers will fall off, but you'll just add them to the salad. If the leaves are in good condition, give em a chop. Transfer the florets and leaves to a large mixing bowl.
- In a food processor with the course grater attachment, process the stalks in batches and add to the mixing bowl. Add the raisins, onion and walnuts to the mixing bowl.
Make the Dressing:
- In a small mixing bowl, whisk the mayo, milk, lemon juice, maple syrup and sea salt. Whisk until smooth.
Assemble:
- Pour the dressing over the salad mixture and toss until all the ingredients are incorporated. Add a few grinds of black pepper, toss, then taste for seasoning adjustment.
To Store:
- Store in a covered container for at least an hour before serving (if you can keep your fork out of it!). Store in the refrigerator for up to three days.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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This is so delicious and easy! Using the grated stems adds so much texture. I made this for our 4th of July celebration and it was a huge hit.
I forgot to mention I added just a hint of smoked paprika and it was sublime.
Another winner! This was delicious. I needed some cashew yogurt, so I used it instead of Mayo and almond milk. So easy too! Also love the idea of using broccolini instead of regular broccoli. That is my new “go-to.”
Super happy you’re enjoying the recipe, Victoria! Cashew yogurt sounds delish. Thank you for coming back and leaving a note!
The restaurant next door to us makes a similar slaw but adding dried cranberries, sunflower seeds and pumpkin seeds … delicious. I am off to make your version tonight, perhaps with the addition of a bit of lemon zest as a couple of your followers have noted below..
I love that combo, Marina! Thank you for sharing and keep us posted! :D
I made this with Yu Choy, dried cranberries, pecans and lemon zest. It was fabulous.
A perfect combination, Andrea! Love that lemon zest touch. Thank you for making and sharing your tips!
This is such a delicious coleslaw. I added the zest from a lemon and it was amazing.
Thank you for your note and zest tip Cathy!
I am allergic to all nuts except almonds. So no walnut and no cashew milk. Could I use toasted almonds and almond milk instead?
Hey Karen! You bet. Just be sure to use unsweetened almond milk! ??
Great recipe! I found it through foodgawker. I didn’t have any maple syrup so I substituted honey. I also added about 1 tsp apple cider vinegar and 1/2 tsp lemon zest for some extra kick!
Hi Annie! Thank you for sharing your tips! I love your addition of lemon zest! :D
Just made the salad and is delicious!!! I’ve never had better. Love it! Sayin hi from the Czech republic :)
Ohhh so happy about this Lucie! Thank you for sharing and letting us know how it turned out from the Czech republic! So happy to have you here!
I DON’T LIKE RAISINS
SO CAN I PUT FRESH CRANBERRIES IN THE SALAD INSTEAD?
THE REASON I DON’T LIKE RAISINS IS BECAUSE I BOUGHT A BAG OF SUN MAID RAISINS I OPENED THE BAG IT SMELLED LIKE CHEMICALS TO THIS DAY I CAN’T EAT RAISINS EVEN IN COOKIES, SALADS.
Hey Lonalee! Have you tried organic raisins? That’s what I use. I buy them from the bulk bins and they never smell like chemicals. I’ve had dried cranberries in this salad and it was wonderful and although fresh are more tart than dried, I’m sure it would be delicious! Go for it! :D
I’m going to make this today. Thanks for the recipe. Only I’ll quickly cook the cut up broccoli to avoid tummy problems;)
Hooray! Thank you Susan… and for your suggestion to quick cook the broccoli to avoid tummy problems! :D