Creamy Broccoli Slaw Salad Recipe

Perfectly crunchy and creamy, this creamy broccoli slaw combines shredded slaw mix with raisins, sunflower seeds, and green onions in a tangy-sweet dressing. It’s the kind of side that sneaks up on you—in a good way. One bite turns into five, and suddenly there’s just a lonely raisin staring back at you.

Think: refreshing crunch from broccoli stems, chewy-sweet raisins, and that cool, creamy mayo-honey-Dijon jazz tying it all together. It’s the kind of bowl you pull from the fridge for lunch (again) and nope, still not tired of it. This slaw hangs out beautifully at potlucks, side-kicks grilled meats like a champ, and balances something rich like roasted salmon or a smoky pork tenderloin. Handy? Very. Weirdly addictive? Definitely.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Creamy Broccoli Slaw

No over-the-top hype here. Just a bowlful of goodness that’s equal parts creamy, crunchy, sweet, and tangy.

Ridiculously simple to make: Everything happens in just two bowls, and one of them is basically just a dressing station.
Crunchy texture for days: Sunflower seeds and raw broccoli slaw mean no soggy bites, even after chilling.
Sweet, tangy, savory balance: The raisins and apple cider vinegar play nice with each other, while Dijon brings just a whisper of zing.
Make-ahead friendly: This slaw only gets better as it chills (hello, weeknight dinner magic).
Flexible for swaps: Toss in what you have—craisins, almonds, maybe even some shredded apple if you’re feeling it.
Pairs with basically anything: Grilled meats, sandwiches, roasts, or just… snacking directly out of a mixing bowl. No judgment.

Ingredient Notes

This recipe keeps things easy, but the ingredients play nicely off each other. A little crunch, a bit of zing, and a creamy hug to tie it all together.

Broccoli slaw mix: Pre-shredded bags usually have broccoli stems, carrots, and red cabbage. They’re crunchy and sturdy, which means no wilting drama.
Raisins: They bring soft, chewy sweetness. Golden or classic both work, or go rogue with dried cranberries for a tangy twist.
Sunflower seeds: Toasted, salted ones are ideal—they add a lovely nutty crunch and some saltiness to balance the sweetness.
Green onions: Take care to slice thinly! They pop in with sharp freshness and just enough bite.
Mayonnaise: The base of the dressing. Full-fat works best for flavor and texture, but if you love Greek yogurt, you can sub—just expect a little more tang.
Apple cider vinegar: Adds that crucial tang; balsamic is too sweet here, but white wine vinegar could swap in a pinch.
Honey (or sugar): Honey adds mild floral sweetness. No honey? Use the same amount of white sugar.
Dijon mustard: Soft kick, a little depth, not spicy. Skip the yellow mustard, though—it’s too assertive here.
Salt and pepper: Taste and add carefully—your sunflower seeds might already be a little salty.

How To Make This Creamy Broccoli Slaw

Let’s bring it all together. This is really as close to instant gratification as a salad gets.

Mix the base ingredients: In a big mixing bowl, toss in the broccoli slaw, raisins, sunflower seeds, and green onions. Give it a quick toss with your hands or a spoon so everything’s cozy.
Whisk up the dressing: In a small bowl, whisk together the mayo, apple cider vinegar, honey, and Dijon mustard. You want it smooth, creamy, and pretty dreamy. Give it a taste and season with salt and pepper—start light and adjust.
Pour and toss: Drizzle that glorious sauce over the slaw mixture. Then toss, toss, toss. Tongs are great here, but so is a big spoon. You want every shred coated. Spare no sliver.
Let it chill: Cover and pop it in the fridge for at least 30 minutes. This helps the flavors mellow, marry, and find their rhythm. Stir it again before serving just to revive the mix and check seasoning.

Storage Options

This creamy broccoli slaw is the ultimate chill friend (literally). It keeps beautifully in the fridge for up to 3 days. Just tuck it into an airtight container and give it a little stir before serving—liquid can settle at the bottom, but it perks right back up.

Now, about freezing. Technically, you could—but I would personally not. The mayo-based dressing does strange things when frozen. It separates, takes on a weird grainy texture, and just doesn’t do the slaw justice. If you’re craving freezer-friendly veg sides, you might like this jackfruit freezer guide instead. Totally different vibe, but intriguing.

As for reheating, it’s not applicable here—cold is king. This isn’t the type of dish that wants to be warmed up. Trust me on that.

Variations and Substitutions

Feel free to tweak this slaw to match what your pantry (or picky eater) demands. It’s pretty forgiving.

Greek yogurt instead of mayo: You lose a little richness, but gain tang and a lighter dressing. Great if you want something less heavy.
Dried cranberries instead of raisins: They bring a sharp, tart bite and a prettier color contrast. I do this when I’m feeling fancy.
Toasted almonds or pecans instead of sunflower seeds: Adds variety in texture and a slightly richer crunch. Go for unsalted to stay in control of seasoning.
Shredded apple or pear: A lovely fresh sweetness that plays well with the dressing. Add it last-minute to avoid browning.
Dash of celery seed or poppy seeds: Just a pinch adds an old-school slaw vibe—optional but fun for flavor depth.

What to Serve with Creamy Broccoli Slaw

This slaw is surprisingly versatile—it sneaks onto just about any plate without making a fuss. Here are a few easy pairings:

Want something light and lemony? Try it alongside this Baked Dijon Salmon. The crisp veggies and the bold salmon are flavor pals, and everything stays fresh and springy on the palate.
Grilling tonight? Fire up some chicken thighs or pork chops and spoon this slaw on the side. It’s cooling and brightens up warm, savory bites. Great on BBQ sliders too, by the way.
Need something hearty but still colorful? Toss a scoop on a baked sweet potato or bowl of lentils. The contrast in textures is surprisingly satisfying.
If you’re doing a sandwich spread (hello, weekend lunches), this slaw holds its own next to roast turkey, tuna melts, or even veggie wraps. It adds crunch and cuts through richness with a little pop.
Oh and if you’re going full Southern comfort mode, top it off with a square of bacon basil cornbread. That combo deserves its own moment.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make creamy broccoli slaw ahead of time?

Absolutely, and actually, I recommend it. When you let the slaw chill out in the fridge for at least 30 minutes (or up to a day), the flavors have time to blend and settle. The broccoli stays nice and crunchy, and the dressing soaks in a bit for a creamy, tangy, slightly sweet bite every time. Just give it a stir before serving—it can separate slightly, but comes right back together.

Can I use homemade broccoli slaw instead of bagged?

Yes, for sure! If you’ve got broccoli stems hanging out in your crisper and a decent knife or food processor, go for it. Just shred them finely and toss in some carrots or cabbage for that mix of crunch and color. It’s more work than opening a bag, but it’s a great way to reduce waste and flex those knife skills.

Is this slaw gluten-free?

Yep, there’s nothing in this recipe that naturally contains gluten. Just double-check your Dijon mustard and sunflower seeds to make sure they weren’t processed with any weird additives or cross-contaminants.

Can I freeze creamy broccoli slaw?

Short answer: I wouldn’t. The dressing texture gets weird, and the veggies turn limp after thawing. Not ideal. You could freeze just the slaw base (veggies only), then add fresh dressing later, but honestly, this one is better enjoyed fresh or from the fridge within a few days.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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