Creamy & Easy Broccoli Slaw

"Get this; my kids won't eat regular coleslaw, but when I make it with broccoli they will! This is more similar to regular coleslaw than what is standardly prepared with packaged broccoli slaw. I make mine without onion, and usually without peanuts. (The ingredients will not allow me to enter just broccoli slaw; it appears as broccoli coleslaw mix, but in the produce section it will just say broccoli slaw)"
photo by Cook4_6 photo by Cook4_6
photo by Cook4_6
Ready In:




  • Mix all ingredients thoroughly.
  • Cover bowl and refrigerate several hours or overnight before serving.

Questions & Replies

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  1. Sageca
    What as easy way to make coleslaw, Love it but only used 1 tsp Splenda; I also added some of my fresh tarragon,
  2. ddpd7885
    Loved the idea of this, thought the dressing was a little too sweet for us. Might try to make the dressing a little thicker to balance the broccoli. Definitely a keeper for us!<br/>Thanks, Cooks4_6
  3. MakeDollarHoller
    This was very easy and very good. I used low fat mayo, and it made a nice, light dressing for the slaw. Thanks for sharing this one. We enjoyed a change from cabbage-based slaw.
  4. likestobake
    I love this recipe! I love cole slaw and broccoli salad, so this is the best of both worlds. My extended family (20 of us) now ask for this dish specifically. It is great for cook-outs and big parties too. I 4X the recipe to make a party size bowl and there are rarely leftovers. I use 2 bags of the slaw mix and about 4 crowns of fresh broccoli cut into small buds. Since we have onion and nut allergies and a diabetic in the family, this is perfect. Also, compared to the other broccoli slaw recipes, this one is MUCH lowere in fat. Thanks for the recipe!
  5. Debbwl
    Think coleslaw with a more interesting texture and taste. Used the peanut option as we love nuts. Just through them in think it may have been about half a cup of un-chopped peanuts. DH said next I will have to double the recipe so he can have leftovers for the next days lunch.


I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
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