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Vegan Broccoli Slaw Recipe

Looking for a summer salad that will blow your guests away? I’ve found it. 

Whether you are hosting a barbeque or whipping up a light lunch, this broccoli slaw recipe ticks all the right boxes, and it’s ready to enjoy in just 30 minutes. Scoff it all in one go, or keep it in the fridge for up to 3 days, this vegan broccoli slaw is a summer staple!



Summer salads… is there anything better? If like me, when the days are hot and long a cool fresh salad becomes your new favorite food, you’ll always be looking for fresh new recipes to tickle your fancy.

This vegan broccoli slaw recipe is my current favorite. A cross between classic coleslaw and broccoli salad, this homemade slaw is somehow the perfect mix of refreshing lightness and creamy comfort food - you would never guess that it is packed with 5 types of veggies and not much else!

 The perfect accompaniment for fresh summer spreads, cookouts, and barbeques, this homemade slaw is a versatile delight.

Has this tantalized your tastebuds? Here’s everything you need to know about how to make this broccoli slaw for yourself! 

What Is Broccoli Slaw? 

cutting the broccoli

Broccoli slaw is a variation of classic coleslaw, with a broccoli-based twist. Finely chopped broccoli stalks replace cabbage as the base of this dish. This broccoli is usually combined with carrots, apple, onion, and a little bit of red cabbage in a luxurious mayonnaise-based dressing (that’s vegan mayo for us vegans!). Veg-packed and full of creamy flavor, this dish has earned its name as a US family favorite, perfect for cookouts and summer nights!


Broccoli Slaw making the dressing

Want to mix this salad up? There are plenty of options…

Berry it up…. I added raisins to my broccoli slaw recipes, but dried cranberries are an equally delicious way of adding some fruity flavors to this veggie mix. Or, if you don’t like raisins or cranberries, just leave them out! It’s as simple as that!

Let’s get nutty! Nuts are another great way of adding new dimensions to this tasty homemade slaw. I have tried adding pine nuts, almonds, and toasted walnuts in the past - all have been delicious. Adding some sunflower seeds on top of this salad is another great option. 

Chunky or thin? Everyone has different preferences when it comes to coleslaw, so make yours however you love it! I personally enjoy a fine coleslaw, but if you are a chunky coleslaw fan, that’s fine too! Simply, chop your veggies into larger chunks, or slice them in the food processor instead of using a box grater. 

Change up the dressing: A classic combination of vegan mayonnaise, vinegar, maple syrup, and seasoning, this slaw dressing is a crowd-pleaser. But, if you want to mix it up, feel free to switch the vegan mayonnaise for some vegan plain yogurt. This will make for a fresher and more tart slaw your guests will love. 

Vegan Broccoli Slaw Recipe

  • Prep Time: 30 minutes
  • Servings: 6 People

Here’s what you need:

Main Ingredients
  • 1 broccoli on the stem
  • 3 medium-sized carrots
  • ½ red cabbage
  • 1 apple
  • 1 onion (I used red but 1 white onion or a bunch of spring onions work just as well in this recipe)
  • ⅓ cup raisins (optional)
  • 1 cup vegan mayonnaise
  • ¼ cup vinegar (balsamic or apple cider vinegar)
  • 2 tbsp maple syrup
  • ½ tsp sea salt
  • ¼ tsp pepper


  • Cut the broccoli into sections, removing the stalk and cutting it into strips. Grate these strips using the box grater. Cut the crown up into florets. These florets can be left whole, thinly sliced, or grated, depending on your preference. Add to a large salad bowl.
  • Grate the carrot and thinly slice the red cabbage, apple, and onion. Add them to the broccoli and combine.
  • In a small bowl, add the vegan mayonnaise, vinegar, maple syrup, sea salt, and black pepper. Mix together into a smooth dressing.
  • Add the dressing to the salad bowl and mix with the slaw until fully combined. Stir in the cranberries or raisins, if using.
  • Serve and enjoy!

Top Tips

    • If you are making this homemade broccoli slaw in a hurry, buying some pre-bought broccoli slaw mix is a great life hack. It comes precut, usually with carrot and cabbage included. This will save you from having to chop the broccoli, carrot, and cabbage yourself. 
    • Think this broccoli slaw tastes delicious freshly made? Try it a day later. Allowing these veggies to marinate in the dressing will amp up the flavors tenfold - trust me, you won’t be disappointed. 
    • Love adding nuts and berries to your homemade broccoli slaw? Make sure to add them in at the last moment, just before you serve your salad. This will make sure that the flavors pop and jaws drop! 

To Wrap It All Up...

Yes, learning how to make broccoli slaw really is that simple! Since I discovered this recipe, I’ve been looking for any excuse to whip it up. The best part? It goes with almost everything. We’re talking vegan burgers. We’re talking grilled veggies. We’re talking vegan macaroni cheese. You name it! 

I’ve enjoyed making this vegan slaw for many family feasts, and, trust me - there have been no empty plates. See for yourself! 

Frequently Asked Questions

Vegan broccoli slaw lasts in the fridge for up to 3 days - as long as it is stored in an airtight container. This means that it is a great option for prepping ahead of time if you are cooking a family feast. It also means you can make the most of the leftovers too - if there are any!
A key ingredient in most broccoli slaw dressings is mayonnaise. This means that often, broccoli slaws will be made with regular mayonnaise, meaning they are not vegan. However, the good news is that it is super easy to substitute this for vegan mayonnaise when you are making your own - like in this vegan broccoli slaw recipe!
Vegan broccoli slaw can be frozen, but it is best not to freeze the dressing. Simply prep and combine your veg and put it in an airtight container to freeze it. When you want to eat your slaw, remove this mix from the freezer and allow it to thaw. When it is defrosted, whip up a dressing, mix, and enjoy!

If you love this recipe…

If you love this recipe, why not try some more fresh summer vegan dishes:

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