I love barbecue. If you follow me on Instagram you know that we have barbecue sauce on the table for many of our meals and we have a deep love of barbecue chicken. I am always working on my own recipes (hello, best bbq wings you’ve ever had). This also means: I love BBQ sides and coleslaw is one of them. Raw carrots and cabbage have tons of health benefits, but I love the addition of a fiber-filled seasonal vegetable like broccoli for a more substantial side dish. And one you’d love to feed the whole family. It is a tasty alternative that will impress and incredible simple to make.
To make this recipe, you’ll need broccoli florets, carrots, cabbage, mayonnaise, apple cider vinegar, sugar (or honey) and salt. Start by chopping the broccoli florets into small pieces and shredding the carrots. Then, chop up or shred the cabbage and mix everything together in a large bowl. You can buy everything pre-shredded, and even 3 cups of pre-made coleslaw mix will work in a pinch.
I love this recipe because of all of the raw veggies. Raw carrots (and raw carrot salads with apple cider vinegar) reduce inflammation, have tons of Vitamin C and are so good for the gut. Cabbage has some vitamin C as well, but by adding broccoli, your regular coleslaw has a little more oomph of fiber and extra vitamins. Some extra info on carrot benefits
Next, it’s time to make the classic coleslaw dressing. Whisk together some mayonnaise, apple cider sugar (I love to use local honey) and some salt until combined. Pour the dressing over the broccoli mixture and toss until the vegetables are evenly coated. Add celery seed if using. I actually LOVE the use of celery seed, especially if there is no herb added. It’s this little boost of fresh flavor that I absolutely love. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
When you’re ready to serve, give the coleslaw a quick stir and adjust the seasoning as needed. This broccoli coleslaw is a delicious and healthy side dish that’s perfect for barbecues, potlucks, or as a light lunch. It’s also a great way to sneak some extra vegetables into the diet.
I love this Broccoli Coleslaw with Classic Dressing recipe because it’s so versatile. Please let me know your thoughts in the comments when you make it. We have it with BBQ pulled chicken, pork and my BBQ wings once a week. What are your thoughts and how did you customize it?! You can easily customize it to your liking by adding in some herbs, sunflower seeds, or even crumbled bacon. If you have pictures, post or send them to me on IG @Quartersoulcrisis.
Broccoli Coleslaw with Classic Dressing
- 3 cups green cabbage chopped small
- 1 1/2 cups carrots sliced very thin or shredded
- 2 cups broccoli florets finely chopped
- 1/2 tsp celery seed optional but delicious
- 1/2 cup mayonnaise
- 1 1/2 tbs apple cider vinegar
- 2 tsp sugar
- salt to taste
- Prep Veggies: In a large bowl, combine the chopped cabbage, carrots and broccoli. Toss to mix it up.
- In a separate bowl, make dressing: whisk together the dressing ingredients (mayo, apple cider vinegar & sugar). Whisk until very well combined. Pour the dressing over all of the veggies and toss until the vegetables are all evenly coated. Sprinkle with a big pinch of salt, toss and add more to taste.
- Cover the bowl with plastic wrap or put in airtight container in refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Home Cook’s Notes
- Let the coleslaw sit: we have all been in a place where we want to skip the waiting steps. You CAN skip it, but the taste of the coleslaw is significantly different (and better) after sitting 30 minutes or up to overnight.
- Coleslaw will be good up to 5 days in the refrigerator covered tightly.
- Substitutions: you can add more carrots or a combination of red and green cabbage. I love adding green onion and even parsley or an herb to freshen it up. You can also experiment with adding your own veggie favorites (thinly shaved or sliced asparagus could work for spring!)