Whether you add it to sandwiches or serve it up as a side dish, this broccoli slaw recipe is going to be a HIT! It’s crisp and crunchy, sweet and savory, with a creamy vegan dressing so good, you’ll want to eat it with a spoon.
I love pairing broccoli slaw with cheesy buffalo cauliflower wings for a crispy, spicy, and balanced bite.
Most slaw recipes—like my KFC Coleslaw —are made with cabbage. But I wanted to switch things up and use broccoli instead! While you can buy bags of broccoli slaw at the grocery store, I wanted to maximize the crisp texture of this recipe by incorporating the stems AND the florets, so I started with whole heads of broccoli. I add apple and raisins for sweetness, almonds for crunch, and green onions for a little bit of bite. A sweet-and-tangy vegan mayo dressing ties it all together, making this broccoli slaw recipe more than just a side salad—it might steal the show!
What Makes This Broccoli Slaw So Darn Good
This broccoli slaw is a standout, with bigger flavour and crisper texture than a typical coleslaw or Kale Slaw . Here’s what makes it so delicious:
- The perfect balance of flavours . The combination of sweet apples and raisins, slightly bitter broccoli, and punchy green onions creates a perfectly balanced flavour profile.
- A variety of textures . From the crisp crunch of fresh broccoli to the nutty bite of almonds and chewy raisins, this slaw offers a variety of textures that makes each bite interesting.
- Super versatile . While this broccoli slaw is perfect as a side dish, you can enjoy it as a topping for sandwiches or burgers or even add it to meal bowls. It pairs well with so many foods!
Notes on Ingredients
Here’s a breakdown of the key ingredients for this broccoli slaw recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Slaw:
- Broccoli – Use both florets and stems for varying textures in your slaw.
- Green onions
- Apple – Use a variety with a crisp texture, like Honeycrisp.
- Raisins – You can use regular raisins or golden.
- Slivered almonds – Toast the almonds for an extra layer of flavour.
For the Creamy Vegan Dressing:
- Vegan mayonnaise – I like to use my homemade Vegan Mayo .
- Apple cider vinegar – Adds tanginess and balances the flavours. Rice vinegar would also work here.
- Maple syrup – Or Date Syrup .
- Dijon mustard
- Seasonings – Garlic powder, sea salt, and black pepper.
How to Make Broccoli Slaw
Here’s a visual overview of what you’ll need to do to make this broccoli slaw recipe.
Assemble the salad.
- Prep the broccoli. Cut florets into bite-sized pieces, then trim the stems, peel them, and slice them into matchsticks.
- Assemble the slaw. Add the broccoli, green onions, apple, raisins, and almonds to a large bowl.
- Mix the dressing. Whisk all the dressing ingredients in another bowl until smooth.
Add the dressing to the salad.
- Dress the salad. Pour the dressing over the salad and toss to coat.
- Chill and serve. Refrigerate the broccoli slaw for 20–30 minutes, if desired. Serve cold or at room temperature.
Tips for Success
- Use your food processor to shred the broccoli stem . If you want to streamline the prep of this broccoli slaw recipe, use your food processor to shred the broccoli stem. This will give it a finer texture and a little less crunch, which some people prefer!
- Dry the broccoli well . The florets can hold a lot of water! Ensure they are completely dry to prevent that excess water from diluting the dressing.
- Chill if you have time . Allow the slaw to chill in the refrigerator for at least 30 minutes after mixing to help the flavours meld together.
Variations
- Swap out the raisins . Not a raisin fan? Dried cranberries or currants work just as well for a touch of sweetness.
- Make it nut-free . Swap the almonds for sunflower seeds or pepitas.
- Swap the mayo for yogurt . Use Vegan Yogurt to make a tangier dressing.
Serving Suggestions
Coleslaw is a classic accompaniment to barbecue favorites and broccoli slaw works the same way! Serve it with Vegan Fried Chicken or as a cool contrast to Jamaican Jerk Tofu . I also love piling it onto Vegan Pulled Mushroom Sandwiches and Quinoa Burgers .
How to Store Leftovers
Transfer any leftover broccoli slaw into an airtight container and store it in the refrigerator for up to 3 days. Give it a good stir before serving. The broccoli will soften a bit towards the end of this time, but it’s still delicious!
More Vegan Salad Recipes
- Jennifer Aniston Salad
- Loaded Potato Salad
- 15 Minute Pasta Salad
- Thai Quinoa Salad
Ingredients
For the Slaw:
- 1 pound broccoli with stems , 2 medium heads ( 450 grams)
- 1 bunch green onions , thinly sliced (about 20 grams)
- 1 medium crisp apple , cut into thin matchsticks (about 1 cup / 120 grams)
- 1 cup raisins , 150 grams
- 1 cup slivered almonds , 150 grams
For the Creamy Vegan Dressing:
- ½ cup vegan mayonnaise , 120 milliliters
- 1 tablespoon apple cider vinegar , 15 milliliters
- 1 tablespoon maple syrup , 15 milliliters
- 1 teaspoon Dijon mustard , 5 milliliters
- ¼ teaspoon garlic powder , 1 gram
- ¼ teaspoon sea salt , 1 gram
- Freshly ground black pepper , to taste
Instructions
- Cut the florets from the stems and cut them into small bite-sized pieces. Trim off the dry, tough end of each stem (about ½ inch) and discard. Use a vegetable peeler to remove the fibrous outer layer from the stems. Once peeled, finely slice the stems into matchstick-size pieces.
- In a large mixing bowl, combine the prepared broccoli florets and stems, green onions, apple matchsticks, raisins, and slivered almonds.
- In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the salad ingredients and toss well to coat evenly.
- For enhanced flavor, refrigerate the slaw for 20–30 minutes before serving.
- Serve cold or at room temperature.
Notes
Broccoli Slaw Recipe
Ingredients
For the Slaw:
- 1 pound broccoli with stems 2 medium heads ( 450 grams)
- 1 bunch green onions thinly sliced (about 20 grams)
- 1 medium crisp apple cut into thin matchsticks (about 1 cup / 120 grams)
- 1 cup raisins 150 grams
- 1 cup slivered almonds 150 grams
For the Creamy Vegan Dressing:
- ½ cup vegan mayonnaise 120 milliliters
- 1 tablespoon apple cider vinegar 15 milliliters
- 1 tablespoon maple syrup 15 milliliters
- 1 teaspoon Dijon mustard 5 milliliters
- ¼ teaspoon garlic powder 1 gram
- ¼ teaspoon sea salt 1 gram
- Freshly ground black pepper to taste
Instructions
- Cut the florets from the stems and cut them into small bite-sized pieces. Trim off the dry, tough end of each stem (about ½ inch) and discard. Use a vegetable peeler to remove the fibrous outer layer from the stems. Once peeled, finely slice the stems into matchstick-size pieces.
- In a large mixing bowl, combine the prepared broccoli florets and stems, green onions, apple matchsticks, raisins, and slivered almonds.
- In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the salad ingredients and toss well to coat evenly.
- For enhanced flavor, refrigerate the slaw for 20–30 minutes before serving.
- Serve cold or at room temperature.
Notes
Nutrition
Broccoli Slaw Recipe https://jessicainthekitchen.com/broccoli-slaw-recipe/ June 23, 2025
Lavender adds a flavour that’s one part floral, one part herbaceous in this homemade lavender lemonade recipe. It’s the perfect refresher for summer parties!
Pair it with my rainbow fruit salad with maple lime dressing for a fresh, floral, and citrusy combo that’s ideal for warm-weather entertaining.
I’ve never had a lemonade stand before, but this lavender lemonade makes me think that maybe I should start one. (Would people look at me funny as a grown woman running a lemonade stand? Hmm, maybe.) Between my Blackberry Limeade and this recipe, I’d have quite the lineup! The lavender and lemon are a winning combo, with the pop of tart lemon keeping the lavender from dominating. If you adore lemonades with a twist, this is one to try!
Why You Need to Add This Lavender Lemonade to Your Summer Bucket List
In addition to vacations and adventures, I think this recipe deserves a spot on your summer bucket list too! Here’s why:
- Easy to make . Homemade lemonade is a cinch to make, and even with the addition of lavender, this recipe is still a breeze. When you make the simple syrup, you’ll add the lavender buds and then strain them out afterwards. (My POG Juice and Southern Sweet Tea recipes are also super easy!)
- So much better than store-bought . That’s because lemon juice oxidizes over time, dulling its flavour. Freshly squeezed lemon is where it’s at! Plus, we’re using real lavender here. Some restaurants and bars that serve lavender flavoured drinks use artificial flavouring, which tastes… well, kind of like you’re drinking soap.
- Refreshing and a little fancy . I’m planning on putting this lavender lemonade on the menu for my next summer get-together because it’s a great thirst quencher, but it’s also a little fancier than serving plain lemonade at a party.
Notes on Ingredients
Here’s the short list of ingredients you’ll need for this lavender lemonade recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Lavender buds – Make sure you buy culinary lavender buds, not ones meant for using to make soaps and such. Some grocery stores sell them, as do herb and spice shops.
- Water – You’ll need some for the simple syrup and some for mixing the lemonade. You can also use sparkling water for the lemonade if you’d like.
- Granulated sugar – You’ll use this to make a simple syrup, which involves melting the sugar into water so it mixes smoothly into the lemonade.
- Lemon juice – Freshly squeezed is a must! The number of lemons you’ll need will depend on their size, but for a cup of juice, you can expect to use 4 to 6.
- Ice – For serving.
- Lemon slices and lavender sprigs – For garnish, if you’d like.
How to Make Lavender Lemonade
Below you’ll find a visual step-by-step guide to making this recipe.
Make the lavender syrup.
- Make the lavender syrup. Combine 3/4 cup of water and 3/4 cup of sugar in a saucepan and bring the mixture to a simmer over medium heat. Add the lavender and remove from heat, then cover and let the buds steep for 10 to 15 minutes.
- Strain . Pour the syrup through a fine mesh strainer and discard the buds. Let the syrup cool.
- Juice the lemons . Make sure you catch any seeds and pulp! You can use a fine mesh strainer for this too if your juicer doesn’t strain the solids.
Mix the lemonade.
- Mix the lemonade . Stir the syrup with the lemon juice and additional water. Taste and adjust as needed.
- Serve . Pour the lemonade over ice and garnish with lemon and lavender, if desired.
Tips and Variations
- Get the most juice out of your lemons . A simple tip to get the most juice out of your lemons is to roll them on the countertop before cutting and juicing. This helps break down the membranes inside the lemon and makes it easier to extract all the juice.
- Make a lavender lemonade cocktail . Add a splash of vodka or gin to your lavender lemonade for a summery cocktail.
- Add blueberries . If you want to add another layer of flavour, you can muddle some blueberries in the glasses, or drop blueberries in as a garnish.
Serving Suggestions
If you’re serving this lavender lemonade for a party, put together a summery menu with light dishes and finger foods like Avocado Caprese Bruschetta , Orzo Pasta Salad , and Vegan Lemon Bars .
How to Store
- Refrigerator : Store lavender lemonade in a covered pitcher in the refrigerator for up to 3 days.
- Freezer : You can also freeze your leftover lavender lemonade in ice cube trays and use the cubes to chill a future batch of lemonade without watering it down! After freezing, place the ice cubes in a zip-top bag and use within 3 months.
More Refreshing Drink Recipes
- Pineapple Coconut Rum Cocktail
- Mango Mojito
- Iced Matcha Latte
- Korean Strawberry Milk
Ingredients
- 1 ½ tablespoon dried culinary lavender buds , 4.5 grams
- ¾ cup water , for lavender syrup – 177 milliliters
- ¾ cup granulated sugar , 150 grams
- 1 cup freshly squeezed lemon juice , from about 4–6 lemons – 240 milliliters
- 5 cups cold water , or sparkling water – 960 milliliters
- Ice , for serving
- Lemon slices and fresh lavender sprigs , for garnish (optional)
Instructions
- In a small saucepan, combine ¾ cup water and 3/4 cup granulated sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves – about 2 to 3 minutes. Add the dried lavender and remove from heat. Cover and let steep for 10–15 minutes.
- Pour the lavender syrup through a fine mesh strainer into a bowl or jar to remove the buds. Discard the buds and let the syrup cool completely.
- While the syrup is cooling, juice your lemons and strain out the seeds and pulp.
- In a large pitcher, stir together the cooled lavender syrup, lemon juice, and 4 cups of cold still or sparkling water. Taste and adjust sweetness or tartness as desired by adding more lemon juice or cold water.
- Add ice to glasses or the pitcher and pour the lemonade over. Garnish with lemon slices and fresh lavender sprigs if using.
Notes
- Refrigerator : Store lavender lemonade in a covered pitcher in the refrigerator for up to 3 days.
- Freezer : You can also freeze your leftover lavender lemonade in ice cube trays and use them to chill future a batch of lemonade without watering it down! After freezing, place the ice cubes in a zip-top bag and use within 3 months.
