Crunchy, fresh, and tossed in a tangy-sweet vinaigrette — this Broccoli Slaw is the summer side dish that goes with everything and disappears first at every cookout.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my disclosure policy for details.
For more fresh slaw recipes, check out my Kale Slaw and Brussels Sprout Slaw,
Table of Contents
I used to think slaw was just the sad pile of shredded cabbage drowning in mayo next to a burger. Then I made this broccoli slaw and had to rethink my whole stance. Dried cranberries, crumbled feta, a tangy vinaigrette — it turns out slaw just needed better ingredients.
Unlike most broccoli slaw recipes, this one uses a bright red wine vinaigrette instead of a mayo-based dressing — which makes it lighter, fresher, and safe to sit out at summer parties for hours. Dried cranberries and crumbled feta add a sweet-salty-tangy combination, and crumbled pita chips add a crunch, making this dish next-level addictive.
It also doubles or triples easily for bigger crowds and keeps well in the fridge for meal prep lunches all week.
For more great summer sides: Roasted Cauliflower & Cabbage Salad, Penne Pasta Salad, and Zesty 5-Layer Bean Dip.
What Is Broccoli Slaw?
Broccoli slaw (also called broccoli coleslaw) is a crunchy shredded salad made from broccoli stems, carrots, and (sometimes) red cabbage — essentially a fresher, more nutritious spin on traditional coleslaw. It's budget-friendly, available year-round, and holds up much better than leafy greens when dressed, making it ideal for potlucks and meal prep.
To make broccoli slaw: combine a package of shredded broccoli slaw with cranberries, feta, and crumbled pita chips and toss in a quick and easy red wine vinegar dressing. Serve immediately—or refrigerate for 30 minutes for even better flavor.
The Broccoli Slaw Dressing
The dressing is the hero of this recipe — and the reason this slaw stands apart from the usual mayo-heavy versions.
What's in it: Red wine vinegar, extra virgin olive oil, Dijon mustard, maple syrup, dried thyme, and salt. That's it. It comes together in under a minute and has a tangy-sweet balance that complements the broccoli perfectly.
Why vinaigrette beats mayo for broccoli slaw: A mayo-based dressing gets heavy and can turn watery as the slaw sits. A red wine vinaigrette stays light, actually improves as it marinates, and — most importantly — is food-safe at room temperature for 1–2 hours, making it the obvious choice for outdoor summer parties.
How to adjust to taste: More vinegar = tangier. More maple syrup = sweeter. A pinch more Dijon = sharper. Taste the dressing before tossing and adjust from there.
Can you make it ahead? Yes — the dressing keeps in a jar in the fridge for up to 1 week. Shake well before using.
How much per bag of slaw: This recipe makes enough dressing for a 12 oz. bag. Double it for a larger crowd or if you like your slaw well-dressed.
Broccoli Slaw Kit vs. Homemade
Store-bought broccoli slaw kit (recommended): Most grocery stores carry 12 oz. bags of pre-shredded broccoli slaw in the produce section — usually a mix of broccoli stems and carrots. It's affordable, consistent, and cuts your prep time to almost nothing. This is what the recipe uses and what I reach for every time.
Homemade from scratch: Peel broccoli stems and shred them using a food processor with a shredding disc, a box grater, or a sharp knife. Add shredded carrots. More work but fresher flavor — great if you have leftover broccoli stems to use up.
Can you use broccoli florets? Yes — finely chop them into small bite-sized pieces and use in place of the slaw. The texture will be different but equally delicious.
Important Ingredients and Substitutions
Broccoli slaw mix — The 12 oz. bag from the produce section. Broccoli florets (finely chopped), traditional cabbage slaw, or a combination all work as substitutes.
Dried cranberries — Adds sweetness and chew that makes this slaw distinctive. Golden raisins, regular raisins, dried cherries, or chopped dates all work. Look for cranberries sweetened with apple juice for a no-processed-sugar option.
Feta cheese — The salty, creamy contrast to the tangy dressing and sweet cranberries is what makes this combination genuinely special. Goat cheese works well, too. For dairy-free, use plant-based feta or omit entirely.
Pita chips — Crumbled pita chips add crunch and a little substance. Sunflower seeds, sliced almonds, or croutons are great substitutes. Add right before serving if you plan on having leftovers.
Red wine vinegar — The backbone of the dressing. White wine vinegar or white balsamic both work as substitutes.
Maple syrup — Just 1 teaspoon balances the vinegar. Honey or granulated sugar both work in the same quantity.
Recipe Variations
- Extra Crunch — Add ½ cup of sliced almonds, sunflower seeds, or pumpkin seeds in addition to (or instead of) the pita chips.
- Apple Version — Add ½ cup of finely diced Honeycrisp or Fuji apple for a sweet, crisp addition that works especially well in fall.
- Spicy — Add a pinch of red pepper flakes to the dressing, then drizzle hot honey over the finished slaw.
- Vegan/Dairy-Free — Omit the feta or use plant-based feta. The rest of the recipe is naturally vegan.
- Gluten-Free — Use gluten-free pita chips or substitute sunflower seeds.
How to Make Broccoli Slaw
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: In a large mixing bowl, whisk together the red wine vinegar, olive oil, salt, Dijon mustard, maple syrup, and dried thyme until combined and emulsified.
Step 2: Add the broccoli slaw, dried cranberries, and crumbled feta to the bowl. Toss gently until everything is evenly coated in the dressing.
Step 3: Refrigerate 30 minutes for better flavor, or serve immediately. Add crumbled pita chips just before serving.
Chelsea's Recipe Pro-Tips
- Add pita chips last — If you're making this ahead or anticipating leftovers, hold the pita chips until just before serving. They'll go soggy if they sit in the dressing for long.
- Don't skip the Dijon — Just half a teaspoon does a lot of work — it emulsifies the dressing and adds a subtle sharpness that ties everything together.
- Double it for a crowd — This recipe scales up effortlessly. Double or triple the entire recipe for Memorial Day, Fourth of July, or any large summer gathering.
- Use it for meal prep — Without the pita chips, this slaw keeps beautifully for 3–4 days. Portion it into containers for easy lunches all week.
Make-Ahead Guide
This is one of the most make-ahead-friendly summer sides you can bring to a party.
Toss all ingredients except the pita chips in the dressing up to 8 hours ahead — or even overnight for the best flavor. The slaw absorbs the dressing as it sits, the flavors meld, and the broccoli softens to the perfect tender-crunchy texture. Add the pita chips right before serving.
Transport tips: Keep chilled until departure. The no-mayo dressing means no food safety stress on a warm day, but it still tastes better cold. Bring the pita chips in a separate bag and toss them in at the destination.
Storage Directions
- Refrigerating: Store leftovers covered in the refrigerator for 3–4 days. For the best texture, add the pita chips only to the portion you plan to eat immediately and store the rest without them.
- Freezing: Not recommended — the vegetables lose their crunch entirely when frozen and thawed.
Serving Suggestions
This is my go-to Memorial Day side dish — no mayo means zero food safety worries in the heat, it feeds a crowd effortlessly, and it pairs with virtually any protein on the grill. Serve it alongside Flat Iron Steak, Balsamic Chicken Thighs, or Air Fryer Brats for a full summer spread.
It also works as a topping for fish tacos alongside BBQ Air Fryer Salmon Bites, or piled into a bowl with pumpkin or sunflower seeds and chickpeas for a light, meatless lunch on its own.
Broccoli Slaw Recipe FAQs
A tangy vinaigrette — like the red wine vinegar, Dijon, and maple syrup dressing in this recipe — is the best choice for broccoli slaw. It's lighter than mayo, holds up better over time, and is safe to sit out at outdoor parties. Mayo-based dressings work too, but can turn watery and heavy as the slaw sits.
Yes — and it's what this recipe uses. The 12 oz. bags of pre-shredded broccoli slaw found in the produce section of most grocery stores are affordable, consistent, and cut the prep time to almost nothing.
Yes — this recipe is entirely mayo-free. The red wine vinaigrette delivers all the flavor without the heaviness, and it's safe to serve at room temperature for 1–2 hours, making it ideal for outdoor summer parties.
Covered in the refrigerator, it keeps for 3–4 days. Store it without the pita chips for the best texture — add those fresh before serving each time.
Yes — toss everything except the pita chips up to 8 hours ahead and refrigerate. The flavor actually improves as it sits. Add pita chips right before serving.
Yes — broccoli is high in fiber, vitamin C, and antioxidants, and the red wine vinegar dressing is much lighter than mayo-based versions, with benefits for blood sugar regulation and gut health. At 254 calories per serving with 5g of protein and 3g of fiber, it's a nutritious and satisfying side dish.
Save this Recipe for Later on Pinterest
More Broccoli Recipes
If you liked and made this Broccoli Slaw Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Broccoli Slaw Recipe
This broccoli slaw skips the mayo for a tangy-sweet red wine vinaigrette — crunchy, fresh, loaded with cranberries and feta, and safe to sit out all summer party long. Ready in 15 minutes and even better made ahead.
Ingredients
Salad dressing
- 3 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ teaspoon salt
- ½ teaspoon smooth Dijon mustard
- 1 teaspoon maple syrup or granulated sugar or honey
- ¼ teaspoon dried thyme
Salad
- 1 12 oz. package broccoli slaw
- ½ cup dried cranberries
- ⅓ cup crumbled feta cheese
- 1 cup crumbled pita chips whole wheat or plain
Instructions
- In a large mixing bowl, whisk together all dressing ingredients until combined and emulsified.
- Add the broccoli slaw, dried cranberries, and crumbled feta. Toss gently until evenly coated.
- Refrigerate 30 minutes for better flavor, or serve immediately. Add crumbled pita chips just before serving.
Notes
- Make-ahead: Toss all ingredients except pita chips up to 8 hours ahead. Add chips right before serving.
- Pita chip tip: Hold chips until serving to prevent sogginess.
- Dressing: Keeps in a jar in the fridge for up to 1 week. Shake before using.
- Gluten-free: Use gluten-free pita chips or substitute sunflower or pumpkin seeds.
- Vegan/dairy-free: Omit feta or use plant-based feta.
- Room temperature: Safe to sit out 1–2 hours (no mayo!). Refrigerate after that.
- Storage: Refrigerate 3–4 days. Do not freeze.
- Scales easily — double or triple for a crowd.
