If you are looking for a wholesome side for your next gathering, this Broccoli Slaw Salad Recipe is a fabulous option. It is packed with both flavor and nutrition and is a crowd pleaser. Naturally gluten-free and easily made vegan. Leftovers are great on sandwiches and wraps.

Prep Time15 mins

Total Time15 mins

Course: Side Dish

Cuisine: American, Gluten Free, Healthy

Keyword: crunchy, spicy

Servings: 8

Calories: 131kcal


No Mayo Slaw Dressing

  • ¼ cup plain Greek yogurt dairy or non-dairy; or mayo
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons Swerve or sweetener of choice
  • 1 teaspoon Garlic powder
  • ½ teaspoon Celery seed
  • ¼ teaspoon cayenne pepper optional
  • Salt and Pepper to taste


  • 16 ounces broccoli slaw or a mixture of shredded broccoli stalks, purple cabbage, and carrots
  • 6 ounces broccoli florets
  • ½ cup sliced almonds
  • ⅓ cup dried cranberries
  • ½ cup red onion diced


  • In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, Swerve, garlic powder and celery seed.
  • If you like a little heat, add in cayenne pepper.
  • Season to taste with salt and pepper.
  • In a large bowl, add broccoli slaw, broccoli, almonds, cranberries and red onion.
  • Toss salad with dressing. Refrigerate until serving.


Make Vegan Broccoli Salad by using non-dairy yogurt.


Calories: 131kcal | Carbohydrates: 16g | Protein: 5g | Fat: 8g | Sodium: 25mg | Potassium: 342mg | Fiber: 2g | Sugar: 4g | Vitamin A: 385IU | Vitamin C: 74mg | Calcium: 72mg | Iron: 1.1mg