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.
This recipe was first published July 2016. It has been updated with new photographs and notes July 2021. The recipe remains largely unchanged.
Broccoli Salad with Coleslaw Dressing
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!
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.
A Quick Guide to 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.
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
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
Broccolini Slaw with Golden Raisins and Walnuts
- 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
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 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.
- 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.
- 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.