Broccoli Slaw Salad has great crunch and flavor. It has broccoli slaw salad, veggies, almonds, and rice noodles. The homemade dressing is a delicious touch.
This healthy broccoli slaw recipe is perfect for any family gathering, like holidays, summer picnics, potluck, or anywhere you need a delicious fresh side dish.
🥦Ingredients
Broccoli Slaw
Vegetables—celery, green onions
Nuts—sunflower seeds and sliced almonds
Rice Noodles or dry ramen noodles
Broccoli slaw dressing—vegetable oil, vinegar, soy sauce, and sugar
Options—chopped apples, broccoli florets, dried cranberries, or raisins
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A wonderful salad is a crunchy mix of vegetables with nuts and rice noodles coated with a tasty dressing. The whole family, including the kids, will love this recipe.
Perfect to make ahead and add the dressing and noodles just before serving. It fits many diets: gluten-free, dairy-free, vegetarian, and vegan—just watch your ingredients.
Check out other fresh salads like Broccoli Salad with Raisins, Cold Macaroni Salad, Caprese Pasta Salad, and Fresh Spinach Salad.
👨🍳How to Make Broccoli Slaw Salad
Simple ingredients.
Clean and chop 2-3 ribs of celery and slice 3-5 green onions. The variance is for the size of the produce.
Mix the celery, onions, one 12 or 16-ounce package of broccoli slaw mixture, ¾ cup sliced almonds, and ½ cup sunflower seeds.
Just before serving, add one 3-ounce can of rice noodles and mix.
Mix dressing: ½ cup of good quality vegetable oil, 1 ½ teaspoon soy sauce, ½ cup sugar, and ¼ cup white or rice vinegar. Add just before serving and toss well or serve on the side. Note: you may not need quite all the dressing. Just add until all the mixture is moist.
If you know you will have leftovers, reserve part before adding the noodles and dressing.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
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Options
Make it your own with chopped apples, broccoli florets, dried cranberries, or raisins. Change the sliced green onions to chopped red onion.
When to serve broccoli slaw?
We use this dish instead of garden salads for special holiday meals with Oven Roasted Turkey Breast, Small Prime Rib Roast, and Honey Glazed Ham. Or with company meals of Pan Seared New York Strip Steak or Pan Seared Oven Roasted Filet Mignon.
Also, it is an excellent complement to grilled burgers or grilled chicken breasts.
Making broccoli slaw salad ahead
Broccoli slaw is the perfect make-ahead side dish for any family gathering.
Prep the celery and onion and refrigerate. Also, mix the dressing ahead of time. When it is time to serve, the assembly will happen quickly, but serve the dressing on the side.
Storage of leftovers
Good covered tightly for 2-3 days in the refrigerator.
If you anticipate there will be leftovers, reserve that part of the salad, but do not add the rice noodles or dressing.
FAQs
Broccoli slaw is a variation of coleslaw prepared using shredded raw broccoli stems substituted for cabbage combined with some red cabbage and carrot.
It is sold pre-packaged in the produce department next to the cabbage slaw and fresh salads, usually in a 12-ounce bag. You can make your own.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖The Recipe Card
Broccoli Slaw Salad
Ingredients
- 1 package Broccoli Slaw - 12-16 oz
- 2-3 ribs celery - chopped
- 3-5 green onions - sliced
- ¾ cup sliced almonds
- ½ cup sunflower seeds
- 1 can rice noodles - 3 oz can
- ½ cup sunflower oil or other good oil
- 1½ teaspoon soy sauce
- ½ cup sugar
- ¼ cup vinegar - white, apple cider, or rice
Step-by-Step Instructions
- Clean and chop 2-3 ribs of celery and slice 3-5 green onions. The variance is for the size of the produce.
- Mix the celery, onions, one 12 or 16-ounce package of broccoli slaw mixture, ¾ cup sliced almonds, and ½ cup sunflower seeds.
- Just before serving, add one 3-ounce can of rice noodles and mix.
- Mix dressing: ½ cup of good quality vegetable oil, 1 ½ teaspoon soy sauce, ½ cup sugar, and ¼ cup white or rice vinegar. Add just before serving and toss well or serve on the side. Note: you may not need quite all the dressing. Just add until all the mixture is moist.
Recipe Notes
Pro Tips
- Use a good oil. Sunflower oil is suggested, but other vegetable oils will be fine.
- I tend to use 3 ribs of celery and vary the onion by their size.
- Most bags of broccoli slaw will be 12 oz, but maybe 16 oz. Either size is fine here.
- Add the dressing and noodles at the end.
- If there will be significant leftovers, reserve part of the slaw, dressing, and noodles for later. I like the noodles crunchy in the leftovers. Or you can leave them out and sprinkle them at serving.
- Good refrigerated covered tightly for 2-3 days
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published December 29, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Chris says
When Alexis first implored me to try broccoli slaw a few years ago, I told her she was nuts. I was surprised by how much I liked it and it rocks with any Thai dish or better yet, fusion Asian tacos.
Dr Dan says
Thanks. For the readers out there, check out The Teacher Cooks in the blogroll. You will always learn something, see some well done recipes and those wonderful photos... I'm so jealous.
The Teacher Cooks says
I just love this slaw. Thanks for reminding me that I need to make this soon. I appreciate you adding my blog to your blogroll.