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.
Nutrition
Serving: 1gCalories: 254kcalCarbohydrates: 32gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 6mgSodium: 391mgFiber: 3gSugar: 11g
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