A healthier broccoli slaw that features finely shredded broccoli, raisins and toasted almonds tossed in a creamy, slight sweet and tangy honey mustard dressing. Great as a light meal on its own or as a delicious side salad!
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Ingredients (4 servings)
2 heads broccoli
100g roasted almonds, chopped
57g fat-free Greek yogurt
1 tbsp honey
1/4 tsp garlic powder
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
1/4 tsp salt, to taste
-Black pepper, to taste
Peel off the tough outer layer of the broccoli stem using a vegetable peeler, then grate broccoli. You may also use a food processor or a box grater for grating.
Make the dressing by combining all the dressing ingredients. Taste and adjust seasoning according to your preference.
In a large mixing bowl, add shredded broccoli, raisins and chopped almonds. Toss to combine.
Drizzle dressing all over and toss until well combined.
For the best result, let broccoli slaw sit in the fridge for at least 30 minutes for the flavours to meld before serving.
Broccoli slaw will keep in the fridge in an airtight container for up to 2 days.
Feel free to replace mayonnaise and Greek yogurt with vegan mayonnaise and unflavored plant-based yogurt to make this recipe suitable for vegans.
You may substitute almonds with any other nuts or seeds of choice such as roasted pecans or sunflower seeds.
You may substitute raisins with currants or red currants.