Broccoli Slaw w/ Mustard Vinaigrette

By • January 11, 2010 • 5 Comments

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Author Notes: I dislike mayonnaise with a passion, so I have to find creative ways to substitute for it. For slaws, I like to use a mustard vinaigrette. [Note: Mustard is also a great substitute if you are vegan]RellaBellaK

Serves 6-8

  • 1 package broccoli slaw
  • 2 scallions, chopped
  • 1/4 cup dried cranberries (optional)
  • 1 tablespoon spicy brown or dijon mustard
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon agave or honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup slivered almonds (optional)
  1. Place broccoli slaw, scallions and dried cranberries in a salad bowl.
  2. Combine remaining ingredients except for almonds (I like to use my immersion blender attachment) and pour over veggies. Toss to coat; refrigerate at least 1 hour before serving. Top with almonds just before serving.
Jump to Comments (5)

Tags: broccoli, gluten-free, slaw, Vegan

Comments (5) Questions (1)

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about 3 years ago GiGi26

RellaBella, I made your slaw on Saturday and my family loved it! Yummy!!

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about 4 years ago saltandserenity

I would use a mandoline.

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over 4 years ago Rhonda35

This recipe sounds easy and so yummy!

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Hey, does anyone know the best way to prepare the broccoli to get it like the ready-made slaw? I'm making a recipe with florets, so I'll have lots of stalks leftover, but am not sure the best way to transform them for the purpose of this recipe. Thanks.

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over 4 years ago Rhonda35

Don't you think the stalks would shred if you used the shredder disk in a food processor? I've never tried it, but I don't know why it wouldn't do the trick.