I’m a huge fan of slaws – they are usually easy to make and are a super versatile side dish to almost anything. I get sick of leafy green salads after awhile, but don’t always feel like a hot vegetable side either. That’s where this slaw comes in.
It’s made from the store-bought broccoli slaw mix that you can find in your grocer’s produce section – so you don’t need any fancy equipment or knife skills to make this happen. The dressing is easy to throw together as well, meaning you could be eating this slaw in five minutes or less. In fact it will take you less time to make this slaw than it will for me to finish typing up this post!
Don’t be put off by the fact that it’s broccoli either. For some reason there is very little broccoli flavor in this slaw – even Mr. Hungry, a sworn broccoli hater from childhood had some at dinner time and loved it! Hungry Jr. was a little harder to convince, but he did eat what I gave him, and I think it was more the creamy dressing that he wasn’t a fan of then the fact that it was broccoli.
In fact if you didn’t tell people that it was broccoli, I don’t think they would guess on their own – so that might be the way to go if you’re serving it to your broccoli challenged family. ;)
[pinterest text=”Easy Broccoli Slaw Recipe – a low carb, gluten free, dairy free, keto friendly side dish recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2014/01/broccslawsmall1-500×693.jpg”]
A nice bonus is that this broccoli slaw recipe keeps really well in the fridge, and the flavors actually improve over time in my opinion. You’ll see it featured in the Week 3 Keto 7 Day Menu Plan coming up this Saturday. But if you don’t want to wait – by all means make it ASAP!
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Easy Keto Broccoli Slaw Recipe (Low Carb and Gluten Free)
- Yield: 6 servings 1x
Print Recipe
Pin RecipeDescription
An easy low carb, gluten free, dairy free and keto friendly slaw recipe that makes a great cold side dish!
Ingredients
- 1 Tbsp extra virgin olive oil
- 1/3 cup sugar free mayonnaise
- 1 1/2 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
- 2 Tbsp granulated sugar substitute
- 1 tsp celery seeds
- 1/2 tsp kosher salt (or more to taste)
- 1/4 tsp black pepper
- 4 cups bagged broccoli slaw
Instructions
- In a large bowl, whisk the olive oil, mayonnaise, apple cider vinegar, mustard, sugar substitute, celery seeds, salt and pepper together until fully combined. Add the broccoli slaw. Toss well to coat. Serve cold.
Notes
Approx nutrition info per serving: 110 calories, 10g fat, 2g net carbs, 2g protein.
Nutrition
- Serving Size: 1/2 cup
Be sure to download my Spring Issue of the IBIH quarterly ezine for some fantastic low carb cupcake recipes and more easy side dishes!
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Linda Bell says
June 2, 2019 at 3:01 pmI am getting ready to make this for the 10+ time and figured I owed this recipe a review. This stuff is ADDICTIVE and refreshingly AWSOME! I buy the Kaleslaw salad mix from Walmart for this and it works wonderfully. Thanks for the recipes! You guys ROCK!
★★★★★
Patty says
December 22, 2018 at 9:31 amAnybody tried this recipe using regular coleslaw mix? We already have a broccoli dish with our Christmas dinner.
Angela says
June 22, 2018 at 8:47 pmHow would this keep in the fridge? If I made it for a week, would it be ok mixed? Of should it be mixed with the dressing just before eating?
Linda B says
June 2, 2019 at 3:04 pmLetting it sit it the fridge for a couple of days even is fine. Try adding some sunflower seeds and or low sugar craisins…
Deborah says
June 19, 2018 at 9:12 amAlternative to broccoli slaw…spiralized kohlrabi, my new favorite vegetable. Tastes like the sweet inside of broccoli stems after you have taken off the tougher outer peel. Sooooo good. This would be a perfect salad for it.
Thanks Melissa!
Joy Grantham says
February 21, 2018 at 2:23 pmI loosely used this recipe. Not as much sugar and no celery salt – added Frank’s RedHot and 4 pieces of bacon. A little bit of red onion as well. It was delicious!!
★★★★★
Jen says
January 25, 2018 at 12:22 amI loved broccoli. I believe your recipe is perfect for my diet. Thank you for sharing.
★★★★★
Katie says
July 7, 2017 at 2:38 pmMelissa-
This broccoli slaw is freakin F.A.N.T.A.S.T.I.C. !!! So great in fact, that It has been my favorite keto lunch side for 2 weeks in a row! The size of the recipe is perfect for a weeks worth of 1/2 cup portions (maybe a little more?!), and the high fat / low protein has been a saving grace once I experienced how easy it was to over do it with the protein.
Im no chef, but this is my favorite recipe on the internet. Im gonna make it for a BBQ in a few weeks, Ill try to take some pictures for you!
★★★★★
Sevysia says
February 2, 2015 at 7:52 pmJust made this for the first time tonight~ delicious! Full of flavor! A nice change for side dishes on a low carb diet. I could bring this to a party and no one would guess it’s a “diet” food. Will certainly make this again, thanks again for another wonderful low carb recipe!
Melissa says
January 29, 2015 at 4:55 pmIf I don’t have a good AIP mayonnaise I like can I just use mashed avocado?
Mellissa Sevigny says
January 29, 2015 at 5:29 pmIt may have a slightly different texture but I don’t see why not! Of course I’d put avocado on almost anything so I’m probably the wrong one to ask ha ha! Let us know how it comes out if you try it!!
tameka says
December 3, 2014 at 10:24 pmI love your site. I have been eating a lot of slaw lately since its so easy and good. I have been using chia seeds instead of celery. I just add them in right before eating. Very filling.
Briana says
September 14, 2014 at 11:21 pmMade this for dinner tonight and it was great! I added a little too much apple cider vinegar, but it was still very tasty.
Gay Chappell says
August 25, 2014 at 12:07 amThank you.
Gay Chappell says
August 24, 2014 at 8:37 amHi Mellissa,
This sounds delicious but we don’t have broccoli slaw here in Australia. Is it basically the stalks of the broccoli and the green”trees” plus other vegetables?
Thanks, Gay
Mellissa Sevigny says
August 24, 2014 at 11:28 amIt’s basically just the julienned stalks of the broccoli Gay!
Serena says
August 7, 2014 at 9:55 amGreat recipe sounds yummy
Will have to try it
But I wonder
I don’t think using broccoli is cutting carbs from since cabbage is low carb, possibly lower
But I’m sure those dark greens are packed with vitamins
beanie says
August 5, 2014 at 1:59 amHoly moly this is delicious!! I’m new to the low carb thing. This is just as good, if not better, than any other coleslaw I’ve had. I had to remind myself that I made it for lunch tomorrow and not to eat it all tonight. I didn’t have dijon mustard or celery seed and I only had about a Tbsp of sugar substitute. I’m terribly impulsive and couldn’t let a little thing like lack of ingredients stop me. Cant wait to try it once I actually have all the ingredients but I seriously LOVE this recipe already. YUM!!!
Mellissa Sevigny says
August 5, 2014 at 3:00 pmGlad you liked it – I love the celery seeds so hopefully once you get some you’ll like it even more! :)
Amanda says
February 4, 2014 at 8:47 pmHave you tried it without a sugar substitute? I don’t like to use fake sugars, even stevia, even though I know it’s not “fake”.
Mellissa Sevigny says
February 5, 2014 at 9:17 amI think the sweet element balances out the other flavors, but you could do without it. If you aren’t following a strict keto plan you could use a Tablespoon of honey to add some sweetness – it would just add a few carbs per serving obviously. Enjoy!
Dalena says
January 28, 2014 at 1:35 pmHow do you feel about xylitol for a sweetener?
Kyle says
January 27, 2014 at 11:52 amI do this a lot but cook a couple slices of bacon and pour about half of the bacon fat into the dressing. The Bacon flavour is amazing with the mayo.
Terri says
January 23, 2014 at 9:36 pmhmmm, think I’ll throw in a bit of red onion some crumbled bacon and sunflower seeds, maybe some raisons, kind of like the “other” broccoli salad without all the chopping! YUM
Mellissa Sevigny says
January 29, 2014 at 2:02 pmSounds delicious Terri! Just be sure to count the carbs in those raisins if you’re doing keto so you don’t get thrown out of ketosis!
Andrea S. says
January 23, 2014 at 7:54 pmThank you! I’ve been super hungry for broccoli slaw lately!
Christine Wokowsky says
January 23, 2014 at 12:45 pmLove this idea and love all sorts of slaws. Just make sure that your mayonnaise is not made from soybean oil. We have enough phytoestrogens for foods we eat and xenoestrogens from the environment, we don’t need any more soy products.
Mellissa Sevigny says
January 29, 2014 at 1:53 pmSo true Christine, thanks for that reminder!!!
Malainie says
January 23, 2014 at 10:59 amI’m with Hungry Jr. I don’t care for creamy Cole slaw dressings. I have a wonderful lemon vinaigrette I love to use on my slaw. I can hand shred a quarter head of cabbage and toss with my vinaigrette faster than I can get the package not slaw opened. And a quarter of an apple, cut in matchsticks, is, also, a good addition. ;)
Mellissa Sevigny says
January 29, 2014 at 1:48 pmSounds delicious Malainie, thanks for sharing! I love adding some granny smith apple matchsticks to mine sometimes too!
Pat says
January 23, 2014 at 9:05 amAnother great double-duty, high-fiber ingredient. You used the broccoli slaw in your Asian Chicken recipe too. Looking forward to enjoying both recipes in Week 3.
Mellissa Sevigny says
January 29, 2014 at 1:45 pmI’m trying to consolidate ingredients and shopping to make the menu planning easier for everyone which is why I used it on two recipes that week! Hope it was helpful and that you enjoyed both recipes!!
Pat says
January 29, 2014 at 8:20 pmHad the Asian Chicken for dinner tonight. Intense flavors really make a difference. I can see using that sauce w/ shrimp and miracle or zucchini noodles. So good. I’m going away this weekend and packing up my broccoli slaw and its dressing separately to go with my ribs. Also made the rib sauce ahead to travel w/ me, plus my two soups and my LC pancakes. No cheating for me while away for Superbowl weekend. Why would I; this food is too good to leave at home.
Mellissa Sevigny says
January 30, 2014 at 7:46 amWay to be prepared Pat! Have a great time!!!
Dancingtigga says
January 23, 2014 at 8:55 amI’m a big fan of coleslaw too, have never sweetened it though, think’s an American thing! Try a simple coleslaw of shredded cabbage, carrot and red onion, coated with a tbsp of white wine vinegar leave for an hour to soften slightly and flavour with a combination of chipotle paste and sugar free mayo – does wonders for a roast chicken.
Mellissa Sevigny says
January 29, 2014 at 1:44 pmThat sounds delicious! I especially like the chipotle paste idea – I’d probably stir in some cilantro too and really take it in a latin american direction! May have to experiment with that soon – thanks! :)
Jan says
January 23, 2014 at 8:49 amThat dressing looks like the perfect replacement for the high carb Marzetti slaw dressing that I grew up with! Thanks!
Mellissa Sevigny says
January 29, 2014 at 1:43 pmThanks Jan – it’s sweet and has the celery seed flavor of a classic slaw so hopefully it will measure up to your old favorite!
shannon says
January 23, 2014 at 8:19 amlove this, Mellissa! I forget that things like this can be really low-carb if you do it right: i know i’ve told you i’m not mega-doing it like you are, but i’m always looking for lower-carb things to keep in rotation, since i try to monitor my carb intake as much as i can (when i’m not eating, like, cake…mrph). great recipe!
Mellissa Sevigny says
January 29, 2014 at 1:43 pmThanks Shannon – and when you are cutting out carbs in other areas, you can afford to eat cake sometimes! Though I don’t know how you do it with all of the scrumptious baked goods you’re always posting! I’d weight a thousand pounds! ;)