Broccoli Slaw

Recipes by Chef Steph

Chef Steph

Broccoli Slaw

Our simplest spring and summer recipe with the tastiest creamy dressing. This broccoli slaw is quick and easy to make!


Broccoli Slaw
  • 2 - heads of broccoli
  • 1/2 cup - thinly sliced almonds, toasted
  • 1/3 cup - dried cranberries
  • 1/2 small - red onion, finely chopped
Buttermilk Dressing
  • 1/2 cup - buttermilk, well-shaken
  • 1/3 cup - mayonnaise
  • 2 tablespoons - cider vinegar
  • 1 tablespoon - sugar
  • 3 tablespoons - finely chopped shallot (or, you could just use a little extra red onion to simplify it)
Prep time
10 minutes
Cook Time
8 to 12


  1. Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandolin to cut it into thin slices, or simply hand chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops. (P.S. My favorite way to prep the stems is to peel them — the tough skin is why most people think they don’t like broccoli stems; the broccoli underneath is juicy and crisp — then use a knife to cut them into thin slices.)
  2. Toss the sliced broccoli with the almonds, cranberries, and red onion in a large bowl.
  3. Whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper.
  4. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well.
  5. Season well with salt and pepper to taste.

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