Broccoli Slaw with Cranberry Orange Dressing

Broccoli slaw, a coleslaw made with broccoli stems, cabbage, and carrots, with a tangy cranberry orange dressing.

  • Prep time: 25 minutes
  • Yield: Serves 8


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


  • 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


*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.

broccoli-slaw-cranberry-dressing-method-3 broccoli-slaw-cranberry-dressing-method-4

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 Toss grated broccoli, carrots, cabbage, onions, dried cranberries, zest with dressing: 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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  • Carolyn Miller

    I have been eating Broc. Slaw for 12 plus years. I must confess to only ever buying the pre-packaged Slaw which is also organic nowadays . I love it raw, steamed and stir fried.

  • Susan

    I feel the same way about broccoli florets. Those little buds get stuck in your teeth..drives me crazy! I especially like broccoli slaw (the kind you find prepared in the bag, though I could make it myself!) used for stir fry. It retains the crunch yet cooks through quickly. Of course, nothing beats using those stems for slaw!

  • john calabria

    Broccoli, and garlic are like glo-sticks. To maximize the healing power of broccoli, cut and let sit for 20 minutes for the beneficial nutrients to form.

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  • Carla

    My husband and I enjoy eating our broccoli steamed, then coated with the lightest dab of butter. I REALLY dislike the florets. It’s the texture. No, it’s the flavor. Yeah, I don’t like anything about the florets. So we slice up the stems for me. It’s one of those Jack Sprat sort of arrangements. I get the yummy, sweet stems and he gets the yucky florets! We just slice the stems up thinly so they cook to a barely tender state.

  • Sandy S

    It is a curious thing about eating raw broccoli in salads, isn’t it? I too find the nicest little raw broccoli heads like eating a bit of a plastic sponge! Ugh! For me, blanching or a quick zap in the micro wave, usually is enough to make them palatable, when cool. And, sometimes halving or quartering makes them more appealing. Oddly, that the slender 2nd growth of single heads that form after the first cluster is harvested, are usually quite tender (almost willowy) and just fine for salads. I was reminded of this recently when I saw bunches of these ‘2nd growth heads’ being sold like bunches of radishes at the local produce store. Of course, they were at a price that made me blink! But, I was happy to see them, all the same. I very much like the stems as well and look forward to trying this recipe!

  • Leslie Scalfano

    I totally agree about raw florets!
    I learned about the tastiness of broccoli stems from my grandmother, who peeled and shared them with me when we cooked together. It was one of those little “cook’s treats”, a perk for being the one in the kitchen. It never occurred to either of us to make them into a table dish, and it was many years later before I first saw broccoli slaw. I guess the secret is out!

  • Joshua Hampton

    I don’t throw away broccoli stems. They’re great for mixed veggie dishes. It never occurred to me, though, to use them in slaw. This is amazing. Thanks for this.

  • Joyce @ MustardSeeds+Hope

    Delicious! Thank you for your ideas!

  • Cinaincucina

    Very good!!!!

  • Chris Caldwell @ World Cup of Food

    I just finished an episode of Jacques Pepin’s “Fast Food My Way” in which he said that he thinks the stem is the most flavorful part of the broccoli. This makes two respected authorities in the span of about half an hour giving me unsought confirmation for what I knew all along!

    I think it tastes a lot like kohlrabi.

    • Elise

      Hi Chris, I hadn’t thought of it, but you’re right, it does taste a lot like kohlrabi!

  • Maureen

    I would love this slaw sitting on a pulled pork sandwich – Tennessee style.

  • Cathy

    I love brocolli slaw, and as much as I love brocolli I too hate the florets raw!
    Cauliflower florets raw, however, are great!

    I make brocolli slaw with dried cranberries and mixed chopped nuts. I will definitely try it with your dressing next time – it sounds fantastic!!!

    Thanks for another great recipe. Glad you’re finally feeling better …

  • 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.

  • 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!