Broccoli Slaw with Cranberry Orange Dressing

Have you ever had broccoli slaw? Years ago I made a stupendous discovery (practically every cooking discovery was to me then, as is still now, a revelation). Broccoli stems, which I usually cut away and discarded when preparing broccoli florets, were perfectly delicious raw.

Broccoli florets I can’t stand raw, neither the texture nor the taste (why do people insist on putting raw broccoli florets in salads? shudder). But the stems? All you have to do is cut away the tough, outer peel. Slice up the peeled stems and they are wonderfully cool and crunchy. Like carrots or celery, great for dipping.

Broccoli Slaw Broccoli on Simply Recipes

Broccoli stems taste a bit like cabbage, unsurprising given that they are both of the brassica family of vegetables. So naturally, the shredded stems work well in a slaw, especially tossed with grated cabbage and carrots. Someone at the grocery head office must have figured this out too because these days it’s pretty easy to find pre-grated “broccoli slaw” mixes in the bagged lettuce aisle. Though it’s easy enough to grate your own, just like carrots, peel and grate.

Broccoli Slaw Broccoli Stems on Simply Recipes

The following recipe scales up easily, if you are feeding a crowd. The dressing is wonderfully tangy and slightly sweet with the dried cranberries, balsamic, honey, orange juice, and orange zest. Perfect for serving alongside pulled pork or with seafood. Enjoy!

Broccoli Slaw with Cranberry Orange Dressing Recipe

  • Prep time: 25 minutes
  • Yield: Serves 8.
Yum

Ingredients

Dressing (makes about 1 cup)

  • 2 Tbsp balsamic vinegar
  • 2 Tbsp dried sweetened cranberries, plumped up in warm water for 5 to 10 minutes, then drained
  • 1 teaspoon whole grain mustard
  • 2 Tbsp red wine vinegar
  • 1 Tbsp honey
  • 1 small clove garlic
  • 1 Tbsp orange juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon Kosher salt, more to taste
  • 6 Tbsp vegetable oil (or canola, peanut, or rice bran oil)
  • 1/4 cup mayonnaise

Salad

  • 4 cups peeled and grated broccoli stalks (from about 6 stalks of broccoli, or you may be able to buy already grated, packaged)*
  • 2 cups grated carrots (from 4 to 6 carrots)
  • 2 cups shredded cabbage (Napa cabbage, green, or red cabbage)
  • 1 cup thinly sliced green onions
  • 1/2 cup sweetened dried cranberries, coarsely chopped
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon (or more to taste) of Kosher salt

Method

broccoli-slaw-3 broccoli-slaw-4

*If using freshly broccoli stalks, cut them away from the broccoli crowns. Peel the tough outer  layer with a vegetable peeler. Either use the grater blade of a food processor or the large holes of a box grater to grate the broccoli stalks.

1 Make the dressing. Put the balsamic and red wine vinegars, plumped dried cranberries, mustard, honey, garlic, orange juice, orange zest, and salt  into a blender or a mini food processor and pulse until puréed smooth. Slowly add the vegetable oil, while pulsing or blending, to form a good emulsion. Then add the mayonnaise and pulse until blended.

2 Place grated broccoli stalks, carrots, cabbage, the onions, dried cranberries, orange zest, and Kosher salt into a bowl. Add the dressing and toss to combine, until the dressing is evenly distributed.

You can make several hours ahead of time before serving.

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Broccoli Slaw on Simply Recipes

Showing 4 of 23 Comments

  • Tina

    I never knew! Thank you for sharing your broccoli stem revelation. My son already prefers the stems :), so this raw preparation is most welcome news.

  • sarah toasty

    love broccoli slaw! my store normally only sells the crowns, so I go for the pre shredded broccoli stems… love the addition of plumped up dried cranberries, what a great way to add a little sweetness!

  • Tina

    I absolutely love broccoli stems and this looks delicious! Just so that i don;t confuse it with something healthy though, a bit of crumbled bacon mixed in would not be a bad thing.

  • Judy

    I’m in complete agreement regarding raw broccoli florets – can’t stand them, although I love them cooked or blanched. I do enjoy a broccoli slaw though and this one sounds delightful! Thanks!

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