Crunchy Broccoli Slaw Recipe

A show-stopping broccoli slaw full of fresh, healthy flavors and topped with crunchy nut clusters. Perfect to take to a party or barbecue and delight both the health conscious and the gourmet food lovers.

If you’ve been asked to “bring a salad” to a barbecue, backyard party or potluck then this low-carb crunchy broccoli slaw hits the spot AND is quick and easy to prepare.

This slaw recipe is bursting with fresh vegetables that will impress even the most health-conscious host but also your gourmet friends who will be wowed by the satisfying crunch of the sticky nut clusters. 

Crunchy Broccoli Slaw is low-carb & ketogenic, dairy-free, gluten-free, paleo and vegan!!

As always, this fabulous entertainers salad will be ready to go in less than 30 minutes and makes enough to serve 10 as a side salad.

For a more substantial salad meal, try our Low-Carb Thai Beef Salad.

The inspiration for Crunchy Broccoli Slaw Recipe

I first came across this recipe in Taste Magazine. The original recipe contains brown sugar, cranberries, and apples so I’ve adapted it to be sugar-free and keto friendly.

I tried it out for a big family lunch I was hosting and everyone loved it!

I’m finally sharing it here and I think you will love it too! What’s so great about this broccoli salad is that it is simple to make. The vegetables don’t need to be cooked, though you could steam the broccoli if you don’t like it raw.

I would urge you to try it raw though as once the chopped broccoli gets tossed amongst the cabbage, leafy greens, nut clusters and vinaigrette dressing, it mixes in beautifully.

The addition of the sticky nut clusters really takes this broccoli salad to the next level. They really add the WOW factor. It just takes a few minutes in a frypan to make them.

I substituted erythritol for the brown sugar to create the sweet, sticky texture and it worked perfectly.

No more boring summer salads – try our Crunchy Broccoli Slaw or this quick Cucumber Salad and wow your guests and friends.

How to make Crunchy Broccoli Slaw

1. Start by making the crunchy nut clusters. Line a baking tray or large plate with parchment paper.
2. Place a frypan over medium heat and add the pepitas (pumpkin seeds). Toast for 2-3 minutes, stirring frequently. Watch them closely to prevent burning. [image 2]
3. After a few minutes, the pepitas will start to brown. Add the slivered almonds and stir for 1 minute. [image 3]
4. Add the erythritol, sriracha sauce and stir for a couple of minutes until the erythritol has dissolved and the mixture becomes sticky. [image 4]
5. Spoon the sticky mixture into small mounds on the baking tray and leave to cool. They will harden into crispy nut clusters. [images 5-6]
6. Prepare the broccoli slaw ingredients – slice the red cabbage finely or shred using a food processor to create thin ribbons. [images 1-2, below]
7. Slice the broccoli up into nice, small bite-sized pieces, slice the scallions [image 3, below]
8. Place lettuce or leafy greens into a bowl [image 4, below]
9. Add shredded cabbage into the bowl [image 5, below]
10. Add sliced broccoli and scallions into the bowl [image 6, below]
11. Make the dressing – add olive oil, apple cider vinegar and mustard to a small jug or bowl and whisk until well combined. Season with salt and pepper to taste. [images 7-8, below]
12. Pour the dressing onto the broccoli slaw and toss well. Top with the crispy clusters. [image 9, below]

Cooking Tips & Tricks for Broccoli Slaw Salad

• Taking broccoli slaw to a party? Prepare the dressing in a jar and add to the salad up to half an hour before serving. Take nut clusters in a separate container to be added when serving.
• If possible, use a food processor to shred the cabbage. You get a nice fine shred and it is very quick.
• For a shortcut – use some pre-shredded slaw
• If substituting for erythritol – use a granular low-carb sweetener to maintain the texture. You could use a erythritol/monk fruit mixture instead and use 1/3 less.
• Sriracha is a chili sauce made from chili, garlic, salt and vinegar. If you don’t have it, you could try hot sauce, chili paste or Tabasco.
• Instead of scallions, use red onion sliced finely.
• Leftovers? This salad is best eaten on the day but leftovers can be kept for a day or so in the fridge.

CAN I MAKE BROCCOLI SLAW IN THE FOOD PROCESSOR?

You can shred the cabbage using a food processor with the shredder attachment and this gives the best results compared to using a knife. Using a food processor for broccoli is risky as it tends to break it down into a mess. The broccoli will hold together better if sliced into small pieces with a sharp knife.

WHAT IS A SCALLION?

Scallions are a type of long thin onion also known as green onions, spring onion, and salad onion. They can be eaten raw or cooked and are often used raw to add flavor to salads.

Peel off the outer green layer, slice off the end with the roots and slice the white end and a little of the green end, avoiding the leafy green part.

There is a lot of confusion around the naming of these types of onions as the terms are used interchangeably by many. People sometimes also refer to the long onions with a large bulb as spring onions, shallot or green onions.

Either the long thin onion (above) or the long, thin onion with bulb works fine in this recipe.

FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST for more delicious 30-minute low-carb recipes!

 

Get FREE 30-Minute Low-Carb Recipes

You'll also receive our FREE 100 Ketogenic Foods List PDF

Success! Now check your email to download the 100 Ketogenic Foods List PDF ....

There was an error submitting your subscription. Please try again.

Email Address

I'd like to receive the free email course. Subscribe Your privacy is important to us. The information you provide on this form will only be used to provide you with updates from Appetite For Energy. Unsubscribe at any time. Powered by ConvertKit

 

 

★ Did you make this recipe? Please give it a star rating below!

 

Print SaveSaved!

4.43 from 7 votes

Crunchy Broccoli Slaw

A show-stopping broccoli slaw full of fresh, healthy flavors and topped with crunchy nut clusters. Perfect to take to a party or barbecue and for low-carb & keto, dairy-free, gluten-free, paleo or vegan diets!

Course Salads, Sides

Cuisine American

Diet Diabetic, Gluten Free, Low Lactose

Keyword broccoli salad, broccoli slaw, keto slaw, low carb summer salad

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 10

Calories 173kcal

Ingredients

• 3/4 cup pepitas (pumpkin seeds)
• 1/2 cup slivered almonds raw or blanched
• 1/3 cup granular erythritol sweetener or granular low carb sweetener
• 2 tsp sriracha sauce (sugar free) or hot sauce, chili paste
• 1/3 red cabbage (12 oz or 350g) finely sliced or shredded
• 4 oz leafy greens spinach, kale, lettuce
• 4 oz broccoli florets sliced finely
• 3 scallions sliced (green or spring onions)

Dressing

• 1/2 cup extra virgin olive oil
• 1/3 cup apple cider vinegar
• 1 tbsp dijon mustard
• Salt
• Pepper

US Customary - Metric

Instructions

• Prepare a baking tray by lining with parchment paper.
• Heat a non-stick frypan over medium heat and toast the pepitas for 2-3 minutes, stirring constantly to prevent burning.
• When starting to brown, add the almonds and stir for 1 minute.
• Sprinkle over the erythritol and sriracha sauce and mix for 1-2 minutes until the erythritol is well dissolved and the mixture is sticky.
• Spoon the mixture into little clusters on the baking tray and allow to cool. As they cool, they will harden into crispy clusters.
• Combine the cabbage, leafy greens, broccoli and scallions into a large serving bowl.

For the dressing:

• Add the olive oil, the vinegar and the mustard to a small bowl and whisk until combined. Season to taste.
• Pour the dressing onto the salad and toss well. Top with the crispy clusters.

Notes

• Taking broccoli slaw to a party? Prepare the dressing in a jar and add to the salad up to half an hour before serving. Take nut clusters in a separate container to be added when serving.
• If possible, use a food processor to shred the cabbage. You get a nice fine shred and it is very quick.
• For a shortcut - use some pre-shredded slaw
• Leftovers? This salad is best eaten on the day but leftovers can be kept for a day or so in the fridge.

Nutrition Facts

Crunchy Broccoli Slaw

Amount Per Serving

Calories 173 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g10%

Sodium 59mg2%

Potassium 230mg7%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

Vitamin A 615IU12%

Vitamin C 33.7mg41%

Calcium 41mg4%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

HAVE YOU MADE THIS RECIPE?We love to see your creations so take a pic and tag @appetite.for.energy on Instagram and use the hashtag #appetiteforenergy and please leave a star rating below ♥

Nutrition is calculated using a 3rd party plugin. Always check macros with your own ingredients and tracker.

To calculate NET CARBS using the nutrition panel above, Fiber must be subtracted from the Carbohydrates listed

★ Did you make this recipe? Please give it a star rating below!

---

This post contains affiliate links which means I may receive a small commission if you purchase some items. Ordering through my site will not change the price you pay. Small commissions like this help to support this blog and my bulletproof coffee habit…