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You are here: Home / Recipes / Sides / Salads / Broccolini Slaw Recipe with Raisins and Walnuts

Broccolini Slaw Recipe with Raisins and Walnuts

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Use the stem and florets to make this addicting broccolini slaw recipe. An easy to whip up cold broccolini salad is delicious for lunch, sides and picnics! This recipe is vegetarian or vegan and gluten free.

Broccolini Slaw in a bowl with two spoons garnished with lemons.

This recipe was first published July 2016. It has been updated with new photographs and notes July 2021. The recipe remains largely unchanged.   

Table of Contents

  • Easy Broccolini Slaw Recipe 
  • What’s the Difference Between Broccoli and Broccolini?
  • How to Choose Broccolini
  • Quick Guide: How to Make Broccolini Slaw
  • Main Dish Recipes to Enjoy with Broccolini Slaw
  • A Few Recipe Notes
  • More Side Salads for Sharing
  • Broccolini Slaw Recipe with Raisins and Walnuts

Easy Broccolini Slaw Recipe 

There’s always room for more salad recipes in your repertoire. And when it’s this easy, why not! This broccolini slaw is slightly sweet, tangy and full of crunchy texture. It pairs perfectly along side your summer main dish recipe favorites.

What I love about this slaw recipe is that cooking the broccolini isn’t necessary and the entire broccoli is used: leaves, stems and florets! It comes together with ease, with a quick chop of the florets and leaves and using the grater blade of a food processor to break down the stems. It holds up well in the refrigerator, making it an easy make-ahead recipe for picnics, gatherings, parties, or weekday lunches.

The broccoli slaw dressing is lighter than other slaw recipes I’ve tried. I lightened it up a bit as too much tends to overpower the other ingredients. As a bonus, it’s naturally sweetened with maple syrup!

Broccolini on a marble table.   Trimmed Broccolini on a cutting board with knife.    

What’s 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.

How to Choose Broccolini

Look for broccolini with firm stems and they should not appear dry. The florets should be intact, and not flowering (a few yellow flowers are fine). The leaves should be vibrant green and tender. 

To Store: Store broccoli or broccolini in the vegetable drawer of your refrigerator wrapped in a plastic or veggie bag. It should keep for about five days.

Shredded Broccolini stems   Making slaw dressing for Broccolini slaw recipe.

Quick Guide: How to Make Broccolini Slaw

Make ahead easy, this raw broccoli slaw is a little addicting. We’re using the entire broccolini here, stem and florets! With the aid of a food processor, shredded broccoli stems are tender and flavorful. In summary, here’s how to pull this salad together (see recipe card for details):

  • First, toast the walnuts (stovetop or oven).
  • Second, trim and slice the broccoli florets into small pieces. In a food processor, process the stalks in batches and add to a large bowl.
  • Third, toss in the raisins, red onion and walnuts.
  • Next, whip up the easy lemon dressing for broccoli slaw. 
  • Last, pour the dressing over the salad and toss.

Add a few twists of fresh ground black pepper, taste for seasoning adjustment and chill for at least an hour so the flavors can marry.  

Pouring dressing over the Broccoli salad   Tossed Cold Broccolini Slaw in a glass bowl.

Main Dish Recipes to Enjoy with Broccolini Slaw

There are many recipes that pair well with this slaw, but this recipe shines along side those you’d enjoy at a picnic or BBQ. Here are some of my favorite mains to share this scrumptious salad with: 

  • Black Bean Walnut Burgers – grillable
  • Artichoke and Chickpea No-Crab Cakes
  • BBQ Tofu Veggie Kebabs
  • BBQ Chickpea Burgers – grillable
  • Mushroom and Goat Cheese Veggie Panini
  • Pulled Portobello BBQ Sammies

Closeup of Cold Broccolini Salad in a bowl garnished with lemons.

A Few Recipe Notes

  • Make ahead? Yes please! At least one day in advance!
  • No walnuts? No problem! Use, sunflower seeds, almonds or pecans in place of. They’re all fabulous!
  • 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 like lemon in this broccoli slaw recipe, but ACV can be used in a pinch!
  • Either type of broccoli will work! Use broccolini or broccoli.

More Side Salads for Sharing

  • Green Olive and Egg Potato Salad
  • Baby Potatoes with Sun Dried Tomatoes – from Foolproof Living
  • Black Eyed Pea and Corn Salad
  • Lemon-Dijon Asparagus and Pea Macaroni Salad
  • Texas Potato Salad
Closeup of Broccolini Salad in a bowl garnished with lemons.
Print Recipe

Broccolini Slaw Recipe with Raisins and Walnuts

Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Servings:4 Servings
Calories:432kcal
Author:Traci York | Vanilla And Bean
Use stalk and florets in this quick-to-pull-together broccolini slaw. It's easy to whip up and perfect for a potluck, picnic or weekday lunch because it holds well in the fridge. There's just enough dressing to offer a bit of creamy without overwhelming the slaw. Use plenty of fresh ground pepper! This recipe is vegetarian or vegan and gluten free.

Ingredients

  • 3/4 C (80g) Walnuts
  • 1 lb (475g) Fresh Broccolini or broccoli may be used
  • 1 C (135g) Golden Raisins
  • 1/3 C (45g) Purple Onion diced small
  • 1/3 C (130g) Mayonnaise I like Vegenease
  • 1/4 C (45g) Nut Milk plant or whole milk, I use homemade cashew milk
  • 2 Tbs Fresh Squeezed Lemon Juice *makers recommend adding fresh lemon zest too!
  • 1 tsp Maple Syrup
  • 1/2 tsp 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.
    OR
    Oven: 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 broccolini 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

Recipe inspired by Deb's Broccoli Slaw.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 432kcal | Carbohydrates: 42g | Protein: 8g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 462mg | Potassium: 760mg | Fiber: 6g | Sugar: 26g | Vitamin A: 724IU | Vitamin C: 106mg | Calcium: 101mg | Iron: 2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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  1. Avatar for Cathy FussCathy Fuss

    March 18, 2017 at 1:54 pm

    This is such a delicious coleslaw. I added the zest from a lemon and it was amazing.

    Reply
    • Avatar for TraciTraci

      August 30, 2022 at 1:15 pm

      Thank you for your note and zest tip Cathy!

      Reply
  2. Avatar for KarenKaren

    August 19, 2016 at 3:02 pm

    I am allergic to all nuts except almonds. So no walnut and no cashew milk. Could I use toasted almonds and almond milk instead?

    Reply
    • Avatar for TraciTraci

      August 19, 2016 at 4:05 pm

      Hey Karen! You bet. Just be sure to use unsweetened almond milk! ??

      Reply
  3. Avatar for AnnieAnnie

    July 15, 2016 at 12:50 pm

    5 stars
    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!

    Reply
    • Avatar for TraciTraci

      July 15, 2016 at 12:54 pm

      Hi Annie! Thank you for sharing your tips! I love your addition of lemon zest! :D

      Reply
  4. Avatar for LucieLucie

    July 13, 2016 at 5:15 am

    Just made the salad and is delicious!!! I’ve never had better. Love it! Sayin hi from the Czech republic :)

    Reply
    • Avatar for TraciTraci

      July 13, 2016 at 5:51 am

      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!

      Reply
  5. Avatar for LONALEE SCHELLINLONALEE SCHELLIN

    July 9, 2016 at 8:59 pm

    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.

    Reply
    • Avatar for TraciTraci

      July 10, 2016 at 10:31 am

      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

      Reply
  6. Avatar for TraciTraci

    July 8, 2016 at 11:48 am

    Hi Janine! Thank you Sunshine… Susan suggested quick cooking the broccoli to avoid tummy problems. I think it’s a great idea! I hope you enjoy it my dear! xo

    Reply
    • Avatar for JanineJanine

      July 10, 2016 at 11:34 pm

      Hi Traci, haven’t cooked it. And I got no Problems. My hubby felt totally in love with this salad. I will cook it more often from now on. Thank you for your Feedback and enjoy your week. xoxo Janine

      Reply
      • Avatar for TraciTraci

        July 11, 2016 at 8:14 am

        Hooray for no tummy trouble, Janine! That makes me happy! I’m so happy, too, that your hubby loved it. Mine did too :D ! It’s the sweet, I am sure! Thank you for your love note! xo

        Reply
  7. Avatar for Alison @ AlisonAlison @ Alison's Allspice

    July 8, 2016 at 8:51 am

    I love that you used the broccoli stem in your slaw. Most broccoli salads are just florets, but the stem is good too! Pinned!

    Reply
  8. Avatar for SusanSusan

    July 8, 2016 at 3:19 am

    I’m going to make this today. Thanks for the recipe. Only I’ll quickly cook the cut up broccoli to avoid tummy problems;)

    Reply
    • Avatar for TraciTraci

      July 8, 2016 at 11:48 am

      Hooray! Thank you Susan… and for your suggestion to quick cook the broccoli to avoid tummy problems! :D

      Reply

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I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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