Broccoli Carrot and Cauliflower Coleslaw Salad

04.04.2018

Now there’s a way to eat raw broccoli and cauliflower and enjoy it thanks to this Broccoli Carrot and Cauliflower Coleslaw Salad with a homemade coleslaw dressing. It’s the ultimate crunch salad with such a refreshing flavor. It’s the perfect side dish for get togethers and cookouts and everyone will love those itty bitty, teeny tiny veggie pieces.

Broccoli Carrot Cauliflower Coleslaw Salad

I love that this salad uses very basic ingredients and a minimal amount of them yet it’s totally from scratch. No store bought coleslaw dressing here.

And I made this version to be lighter with a blend of mostly Greek yogurt and part mayonnaise. It’s still so rich and creamy and no one will notice it’s lighter.

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Here you’ll only want to use the floret portion, hardly any stem. Speaking of do you have any good uses for broccoli stems? I hate to toss them but I can only eat so much of them on their own. Maybe I need another coleslaw recipe for that using only broccoli stems :).

Broccoli Carrot Cauliflower Coleslaw Salad

Note that if you don’t want big time crunch here, you can partially boil the veggies to make them more tender. If doing this you’ll want to add in an extra cup or two of each the broccoli and cauliflower as it will loose some of its volume while boiling.

To do the par-boiled method, you’ll fill a large pot with water and bring to a full boil. Drop in all of the veggies and let cook 1 1/2 – 2 minutes until it just loses that hard crunch. Drain and run under cold water to stop cooking, let all of the water drain off then also dab dry with paper towels, then toss with dressing.

Broccoli Carrot and Cauliflower Coleslaw Salad

I’m thinking I need to make some 3-ingredient pulled chicken or pulled pork sandwiches and make this salad again this week.

For the pulled chicken just cook some boneless skinless chicken breasts in a slow cooker (with salt and pepper) until cooked through (about 4 – 5 hours). Shred then stir in plenty of your favorite store bought bbq sauce and serve over bakery buns or dinner rolls. Then maybe serve with some kettle chips because kettle chips are the best!

Sounds like a good plan for a Wednesday or Thursday to me! It also sounds like an almost summer plan, bring on alllll that summer food. I can’t wait!

Broccoli Carrot Cauliflower Coleslaw Salad

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Broccoli Carrot and Cauliflower Coleslaw Salad

5 from 1 vote

The ultimate crunch salad with a refreshing homemade coleslaw dressing. This is the perfect side dish to pulled chicken or pulled pork sandwiches or your favorite grilled chicken. It's easy to throw together and everyone will love these simple satisfying flavors. 

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 5
Calories: 202 kcal

Ingredients

  • 3/4 cup plain 2% or fat free Greek yogurt (I recommend Fage for best consistency)
  • 1/3 cup full fat mayonnaise
  • 1 1/2 Tbsp apple cider vinegar
  • 3 Tbsp honey
  • 1/2 tsp salt, or to taste
  • 3 cups tiny diced broccoli florets
  • 2 1/2 cups tiny diced cauliflower florets
  • 1 1/4 cups thinly sliced baby carrots

Instructions

  1. In a medium mixing bowl whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey and salt. 

  2. Add broccoli, cauliflower and baby carrots to a salad bowl. 

  3. Pour in dressing and toss to evenly coat. For best results serve within 30 minutes of adding dressing.

  4. Recipe source: Cooking Classy

Nutrition Facts
Broccoli Carrot and Cauliflower Coleslaw Salad
Amount Per Serving
Calories 202 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 7mg 2%
Sodium 401mg 17%
Potassium 455mg 13%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Sugars 15g
Protein 5g 10%
Vitamin A 112.7%
Vitamin C 89.5%
Calcium 8.2%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.

5 comments

  • Shawan: I would definitely try this recipe!
    Looks scrumptious! April 7, 2018 at 9:22am Reply

  • Kristin Anderson: I can’t wait to make this when it warms up. I will give the stems to my chickens. April 5, 2018 at 9:41am Reply

    • Jaclyn: I hope you love it! And I love that idea for leftover broccoli stems, now I just need to get some chickens. I’m hoping to one day in the near future for the fresh eggs. April 5, 2018 at 11:10pm Reply

  • Alice Ruszkowski: I add left over broccoli stems to my broccoli cheddar cheese soup. Steam them and then pulse them in the food processor. Add to the soup for low cal thickening as well as added flavor!
    Haven’t tried this recipe yet but need a new side for the summer BBQ’s!! April 5, 2018 at 6:34am Reply

    • Jaclyn: Great idea, thanks for the tip Alice! April 6, 2018 at 9:30am Reply

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