Creamy raw broccoli slaw is here, and I’m never letting it go. This healthy, vegetable-forward dish is packed with so much flavour from the creamy dressing, salty feta, and lots of sweet raisins — you will be shocked that it’s actually good for you!
Serve this at your next BBQ as an alternative to a leafy green salad, or even for a lighter dinner next to a piece of grilled chicken or fish. Either way, this broccoli slaw will easily become your new favourite way to get in your daily dose of veggies.
This recipe can be tweaked and altered as much as your heart desires!! Don’t have raisins? Add in a different dried fruit. Out of pine nuts? Toasted walnuts or slivered almonds would be great! Have goat cheese that needs to be used up? Swap it in. This salad is infinitely adaptable to whatever is in your fridge. Just leave the dressing as is because it’s so good.
This is ready to eat after sitting tossed with the dressing for 30 minutes, but if you’ve got the time, definitely make this the day before; it gets better the longer it sits! Don’t be surprised when this slaw disappears quickly, it’s a total crowd pleaser.
Creamy raw broccoli slaw is a healthy, vegetable-forward dish that is packed with so much flavour from the homemade creamy dressing, salty feta, and lots of sweet raisins — you will be shocked that it’s actually good for you!
- 2 small heads of broccoli (about 3 cups)
- 1/2 cup purple cabbage, thinly sliced
- 1/3 cup feta cheese, crumbled
- 1/4 cup raisins
- 1/4 cup pine nuts, toasted
- 2 scallions, thinly sliced
- 1/3 cup mayo (could subtitute sour cream or greek yogurt)
- 1 tablespoon dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice (about ½ lemon)
- 1 small shallot, finely chopped
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup extra virgin olive oil
- Cut the bottoms off the heads of broccoli so you’re left with small sized florets. Trim the bottoms so they’re not longer than 1-inch, then roughly chop and place in a large bowl.
- Combine broccoli with cabbage, feta, raisins, pine nuts, and scallions.
- In a separate bowl, combine mayo, dijon, white wine vinegar, lemon juice, shallot, salt and pepper, then stir to combine. Slowly drizzle in olive oil and whisk until all ingredients are incorporated (Add additional 1-2 tablespoons of olive oil if you like a thinner sauce). Toss all ingredients together, then let sit for 30 minutes, or up to overnight.
- Serve cold or at room temperature.