Classic Broccoli Coleslaw with Buttermilk Dressing
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This classic broccoli coleslaw recipe uses fresh chopped broccoli, cranberries, slivered almonds, and red onions. The lightly sweet and tangy lemon buttermilk dressing is easy to make and delicious. You definitely want to make this!
Oh, crunchy broccoli, sweet cranberries, and a creamy, lemony dressing—this is the broccoli coleslaw of my dreams. It’s miles better than the bagged stuff from the store because it’s all about real broccoli. And honestly, when I’m craving broccoli coleslaw, that’s exactly what I want.
And the dressing? Let’s be real—it’s the star. This light buttermilk dressing with lemon and a touch of honey is what makes the whole salad shine. Those little broccoli florets are perfect for catching every drop, so if you give them a few minutes to soak in, the flavor keeps getting better.
This is the kind of salad that makes eating your veggies feel effortless. It’s crunchy, fresh, and holds up beautifully, so leftovers are just as good the next day. I bring it to barbecues all summer long, and between the cranberries, almonds, red onion, and that bright lemony dressing, it always disappears fast.
How to cut broccoli for coleslaw
Whatever you do, don’t throw away the broccoli stems! They are wonderfully sweet and deserve to be part of your coleslaw. Here’s how I prep broccoli for coleslaw:
- Cut the stem off (save it!), then cut the florets into small, bite-sized pieces.
- Use your knife to peel the stem.
- Then cut the stem into matchsticks, much like you would a carrot.
That’s it! You now have all of the broccoli’s good parts to add to your slaw.
What to serve with this easy broccoli coleslaw recipe:
Can you meal prep broccoli slaw?
Yes! It’s not often that you can eat leftover salad and actually enjoy it. While itis best fresh, it’s also tasty for lunch the next day. The broccoli is a little soft, which isn’t a bad thing at all.
If you want to make this for lunches this week, divide the dressing between a couple of mason jars and top with the broccoli slaw. When you’re ready to eat, give the jar a good shake to mix the buttermilk dressing with the coleslaw.
Classic Broccoli Coleslaw with Buttermilk Dressing
Ingredients
- 2 heads of broccoli (cut into small florets and stems julienned)
- ½ cup slivered almonds (toasted)
- ½ cup dried cranberries
- ¼ cup red onions
Instructions
- Place the broccoli, almonds, cranberries, and red onions in a large salad bowl.2 heads of broccoli, ½ cup slivered almonds, ½ cup dried cranberries, ¼ cup red onions
- Add the lemon buttermilk dressing ingredients to a medium-sized bowl and whisk together.¾ cup buttermilk, Zest and juice from 2 lemons, 1 ½ tablespoons honey, ½ teaspoon sea salt, 1 clove garlic, Optional: 2 tablespoons mayonnaise
- Pour the dressing over the broccoli coleslaw and toss to coat.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More reasons to make this recipe …
Kids. If you have them, there’ll be no more begging them to eat their veggies. If you don’t have them … bonus! You don’t have to share.
My daughter goes seriously nuts over this salad. I have to make compromises that go something like, “If you eat three more bites of chicken, you can have more salad.” This is a miracle salad.
I made this tonight. The flavour was wonderful but found the dressing way to runny. So I added more mayonnaise hoping it would make it thicker. Unfortunately, it did not.
Do you have any suggestions?
We use full-fat buttermilk, which is thicker than light buttermilk. Perhaps that was the difference?
Is the Broccoli cooked at all?
thanks
Nope! It’s eaten raw. 🙂
Until I found your recipe I’ve only ever made packaged broccoli slaw before. I’m not going back! Everything about it was perfect. Even my kids ate it!
So happy it was a hit with the whole family!!