Bright, crunchy, sweet, and tangy, this Cranberry Apple Broccoli Slaw is inspired by your photo. Shredded broccoli stems, colorful cabbage, carrots, dried cranberries, golden dried apricots, and crunchy seeds come together in a delicious salad that looks beautiful on any table.
A simple homemade dressing brings everything together without overpowering the fresh vegetables and fruit. Serve this salad at family dinners, holiday gatherings, summer barbecues, or as an easy make-ahead lunch.
- Prep time: 20 minutes
- Cook time: 0 minutes
- Total time: 20 minutes
- Servings: 6
- Course: Salad, side dish
- Cuisine: American-inspired
- Diet: Vegetarian; easily made vegan
Why You’ll Love This Broccoli Slaw Recipe
- Packed with texture: Crisp broccoli slaw, cabbage, seeds, and dried fruit make every bite interesting.
- Sweet and tangy: Cranberries and apricots add natural fruity sweetness, balanced by a zesty dressing.
- Easy to prepare: No cooking is required, and the ingredients are easy to customize.
- Perfect for gatherings: The colorful ingredients make an attractive addition to a holiday or potluck table.
- Make-ahead friendly: Prepare the vegetables and dressing ahead of time, then toss everything together shortly before serving.
Ingredients You’ll Need
For the slaw
- 4 cups broccoli slaw mix (about 300–350 g), containing shredded broccoli stems and carrots
- 1 cup shredded red cabbage
- 1 medium crisp apple, cut into thin matchsticks
- ½ cup dried cranberries
- ⅓ cup dried apricots, finely chopped
- ¼ cup roasted sunflower seeds or pumpkin seeds
- 2 tablespoons sliced almonds, optional
- 2 tablespoons chopped fresh parsley, optional
For the creamy honey-mustard dressing
- ⅓ cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 1½ tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
For a vegan version: Use plant-based mayonnaise, dairy-free yogurt, and maple syrup instead of honey.
Ingredient tip: The photo appears to include shredded slaw vegetables, dried cranberries, golden dried fruit, and seeds. Dried apricots, sunflower seeds, and pumpkin seeds recreate that colorful, crunchy look.
Step-by-Step Instructions
Step 1: Prepare the broccoli slaw and cabbage
Place the broccoli slaw mix in a large mixing bowl. Add the shredded red cabbage and toss gently to distribute the colors evenly.
If you’re shredding the vegetables yourself, cut the broccoli stems into thin matchsticks and grate the carrots. Remove any tough outer layer from the broccoli stems before shredding.
Step 2: Chop the apple and dried fruit
Slice the apple into thin matchsticks or small bite-sized pieces. Chop the dried apricots into small pieces so they mix evenly throughout the salad.
Add the apple, dried cranberries, and apricots to the bowl with the vegetables. For the freshest appearance, prepare the apple shortly before mixing the salad.
Step 3: Make the creamy dressing
In a separate bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and black pepper.
Keep whisking until the dressing is smooth and creamy. Taste it and adjust the balance to your liking: add a little more vinegar for extra tang or a small drizzle of honey for additional sweetness.
Step 4: Toss the salad with the dressing
Pour about two-thirds of the dressing over the slaw. Toss gently with salad tongs until the vegetables and fruit are lightly coated.
Add more dressing as needed. Starting with a smaller amount helps prevent the salad from becoming too heavy or soggy.
Step 5: Add the seeds and nuts
Sprinkle in the sunflower seeds or pumpkin seeds and the optional sliced almonds. Fold them through gently, reserving a little for the garnish.
For the best crunch, add the seeds and nuts just before serving, especially if you plan to refrigerate the salad for several hours.
Step 6: Chill, garnish, and serve
Cover the salad and refrigerate for 15–30 minutes if time allows. This brief rest lets the flavors mingle while preserving much of the vegetables’ crisp texture.
Just before serving, toss again, taste for seasoning, and scatter the reserved seeds and chopped parsley over the top. Serve chilled as a side dish or enjoy it as a light lunch.
Helpful Tips for the Best Broccoli Slaw
- Keep the vegetables crisp: Add the dressing shortly before serving if you prefer a crunchier salad.
- Choose a firm apple: Granny Smith provides a tart flavor, while Honeycrisp or Fuji adds extra sweetness.
- Balance the dressing: Dried fruit is already sweet, so taste the dressing before adding more honey.
- Toast the seeds: A few minutes in a dry skillet can bring out their nutty flavor. Let them cool before adding.
- Cut ingredients evenly: Smaller pieces of dried fruit and thin vegetable strips make the salad easier to eat.
- Adjust the creaminess: Use extra Greek yogurt for a lighter dressing or more mayonnaise for a richer finish.
Easy Recipe Variations
Apple Cranberry Slaw
Add another crisp apple and a handful of extra cranberries for a fruitier salad with a sweet-tart flavor.
Vegan Broccoli Slaw
Swap in plant-based mayonnaise and yogurt, replace honey with maple syrup, and check that the dried fruit contains no unwanted animal-derived ingredients.
Nutty Cranberry Slaw
Replace the sunflower seeds with toasted pecans or walnuts for a richer crunch. Skip nuts if serving anyone with a nut allergy.
Lighter Tangy Slaw
Use extra Greek yogurt in place of some mayonnaise and add a splash of apple cider vinegar for a brighter dressing.
What to Serve with Broccoli Slaw
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The fresh, tangy flavors pair especially well with rich or savory main dishes. Try serving this salad with:
- Grilled chicken or roasted turkey
- Barbecue pulled pork or beef sandwiches
- Grilled salmon or baked fish
- Veggie burgers or black bean patties
- Baked potatoes and grilled vegetables
- Sandwiches and wraps for lunch
At a holiday gathering, place it beside roasted vegetables, baked potatoes, and your favorite main dish for a colorful addition to the table.
Make-Ahead and Storage Instructions
Make ahead: Shred the vegetables and prepare the dressing up to 2 days ahead. Store them separately in airtight containers in the refrigerator.
Refrigerator: Store the dressed slaw in a covered container and enjoy within 3 days for the best quality. The vegetables will soften over time.
Keep seeds crunchy: Store seeds and nuts separately, then add them immediately before serving.
Freezing: Freezing isn’t recommended because the fresh vegetables and creamy dressing can become watery and lose their texture after thawing.
Food safety: Refrigerate the salad promptly and don’t leave it at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F (32°C).
Frequently Asked Questions
Can I make broccoli slaw the night before?
Yes. For the best results, prepare the vegetables and dressing separately, then combine them shortly before serving. If you need to mix it the night before, leave out the seeds and nuts until serving time.
Can I use a store-bought broccoli slaw mix?
Absolutely. A pre-shredded mix of broccoli stems and carrots saves preparation time. Add red cabbage if you want the extra color shown in the photo.
What can I use instead of dried apricots?
Golden raisins, chopped dates, or dried mango work well. Choose unsweetened dried fruit if you prefer to control the overall sweetness.
Is broccoli slaw healthy?
It can be a nutritious side dish because broccoli stems, cabbage, carrots, and apples provide fiber and various nutrients. The dressing, dried fruit, and seeds contribute additional calories, so portion sizes and ingredient choices affect the final nutrition.
How can I stop the apple from turning brown?
Cut the apple just before assembling the salad. If preparing it in advance, toss the apple pieces with a small amount of lemon juice to help preserve their color.
Can I make the dressing without mayonnaise?
Yes. Use plain Greek yogurt for a tangier, lighter dressing, or use a plant-based yogurt for a dairy-free alternative. The flavor and texture will differ slightly from the creamy original.
Nutrition Information
Estimated per serving, assuming 6 servings and the dressing and ingredients listed above. Actual values vary by brand and portion size.
Calories
250
Protein
5 g
Carbs
25 g
Fat
16 g
Fiber
5 g
Sugar
15 g
Printable Recipe Card
Cranberry Apple Broccoli Slaw
Crunchy vegetables, sweet dried fruit, toasted seeds, and creamy tangy dressing.
Prep
20 min
Cook
0 min
Yield
6 servingsChoose servings3 servings6 servings12 servings
Ingredients
- 4 cups broccoli slaw mix
- 1 cup shredded red cabbage
- 1 crisp apple, thinly sliced
- ½ cup dried cranberries
- ⅓ cup chopped dried apricots
- ¼ cup sunflower or pumpkin seeds
- ⅓ cup mayonnaise
- 2 tablespoons Greek yogurt
- 1½ tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Toss the broccoli slaw and red cabbage in a large bowl.
- Add the apple, cranberries, and apricots.
- Whisk together the dressing ingredients until smooth.
- Toss the salad with enough dressing to coat.
- Fold in the seeds and optional almonds.
- Chill briefly, garnish, and serve.
