Refresh your low-carb attitude with this vibrant combo of non-starchy veggies and simple dressing for a quick, tasty, crunchy meal!
I was the kid who always ate all her vegetables. Don’t get me wrong—I love a good burger, piece of chicken, or slice of ham. But veggies pleased my palate even before it really developed. Especially broccoli! To this day, I’ll sometimes have nothing more than a big plate of steamed broccoli as a quick, light meal.
When my partner announced that he wanted to go low-carb, I worried that I’d have to give up my veggie-loving ways. Turns out, many vegetables are keto-friendly! I learned that non-starchy veggies contain fewer carbs and calories than, say, potatoes or corn, while delivering lots of fiber and other nutrients. I was so relieved to find broccoli on that non-starchy list!
And when I found this healthy broccoli slaw recipe, I knew I could embrace the low-carb lifestyle. It brings together my faves—broccoli, cabbage, carrots, and onions—with a light dressing that’s also easy on the carbs. Altogether, this slaw delivers a tangy, crunchy, earthy flavor profile that’s super fresh. I love that it involves zero cooking and is plate-ready in less than half an hour. Sometimes we’ll add crumbled bacon, leftover shredded chicken, and a few more veggies to make it our entire meal. It’s way more flavorful and satisfying than I expected a low-carb slaw to be!
Tips for tailoring your slaw
Cabbage and broccoli form the foundation of this slaw, while the carrots add some crunch and color. For more variety, consider adding other non-starchy veggies like cucumber, cauliflower, celery, and radishes. A bed of leafy greens would add lots of nutrients and fiber without many carbs. Consider kale, spinach, arugula, or romaine lettuce.
If the raw broccoli is too tough, you can soften it with a quick blanching before assembling your salad. Bring water to a boil, drop in the broccoli for a minute or two, then quickly plunge it into a bowl of ice water to stop the cooking process. Drain well before tossing with your other veggies.
Want a thicker, creamier dressing? Add a little sour cream or plain Greek yogurt. I’d start with a teaspoon, then check the flavor and consistency before adding more. For a sweeter dressing, stir in a pinch of erythritol or stevia. You could also add a little kick with a dash of black pepper or red chili flakes.
Great low-carb add-ons include pumpkin seeds, pecans, macadamia nuts, avocado slices, and feta or cheddar cheese. If you’re not strict about the carb count, dried fruits like cranberries, raisins, or dates bring in lovely flavors and textures.
How do I store leftovers?
Store leftover broccoli slaw in an airtight container in the fridge for up to 3 days. Give it a good stir and drain off any excess liquid before serving. This dish will not freeze well. Because of its mayonnaise-based dressing, do not let your slaw sit at room temp for longer than 2 hours. On especially hot days, toss any leftover slaw that’s been sitting out for more than 1 hour.
Similar recipes to try
Hungry for more low-carb slaw recipes? Check out this Low-Carb Chipotle Lime Mexican Coleslaw, this creamy Keto Coleslaw Recipe, and this Keto Brussels Sprout Salad With Hot Bacon Dressing that’s not exactly a slaw but brings cruciferous energy to the table.
Healthy Broccoli Slaw
Ingredients
For the Dressing:
- 1 tablespoon mayonnaise
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- Sea salt and black pepper to taste
For the Slaw:
- 1 cup broccoli florets
- 1 cup broccoli stems julienned
- 1/4 cup carrots julienned
- 1 cup red cabbage sliced
- 1 red onion thinly sliced
- 1 tablespoon sliced almonds toasted
Instructions
- In a small bowl, whisk together the mayonnaise, white wine vinegar, mustard, salt and pepper. Set aside.
- In a large bowl, combine the broccoli florets, broccoli stems, carrots, cabbage, and red onions.
- Drizzle the dressing over the veggies and toss to coat. Garnish with sliced almonds. Serve immediately
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