Vegan Broccoli Slaw is a delicious side dish for your summertime sandwiches or burgers. It’s perfect for picnics and cookouts, too. This easy to make salad recipe takes only a few minutes to put together. Simply steam the broccoli, mix in the carrots and onions, and then fold in the dressing! It’s dairy-free and gluten-free.
I know it’s usually the one thing left on the plate at the end of a meal of a (veggie) burger and fries at the diner, but I’ve always loved coleslaw. I love the combination of creamy mayo and crunchy cabbage. (To be honest, I’ve always loved mayo on just about anything.) Back when I actually did eat at diners, I always ate my coleslaw, and I sometimes at my dinner companions’ too. As a child, the only way I would eat a salad was if it was slathered with Pfeiffer’s coleslaw dressing. Coleslaw and I have just always gotten along really well.
Now that I’m older and vegan, I have not only veganized my coleslaw with vegan mayo, but I like experimenting with making “slaws” with veggies other than cabbage, such as kale. Broccoli is a favorite veggie of mine, so I used to pick up the bags of pre-made broccoli slaw at the grocery store. However, those mixes are made with broccoli stalks, which can sometime be tough. The last time I bought a package of it, the stalks were so tough they were pretty much inedible.
Raw broccoli can be difficult to digest, and it’s a little on the bitter side. I like to steam it when I make this recipe. To do this, I add about an inch of water to a large pot and place a steamer basket inside of it. I fill the basket with the broccoli florets, bring the water to a boil, cover the pot, and let it cook for about 5 minutes. The broccoli softens and turns bright green.
If you don’t have a steamer basket, you can add about 1/4 of water to a large, shallow saucepan and then place the broccoli in the pan. Place the pan over medium-high heat and cover it. Cook for about 5 minutes, or until the broccoli is bright green and has softened.
This recipe couldn’t be easier to make!
- First you steam the broccoli.
- Then you mix together the avocado, mayo, mustard, and spices.
- And finally you mix it all together!
- Just refrigerate until chilled and serve!
I like to use my homemade vegan mayonnaise when I make salads like this. It’s creamy, oil-free, and low in calories. If you don’t want to make your own, feel free to use store-bought mayo. I’ve mixed half an avocado into the dressing in this recipe simply because the first time I made it, I only had a little bit of mayonnaise on hand, and there was half an avocado waiting to be used in the fridge.
I like to serve this salad chilled with a sprinkling of sesame seeds, because sesame seeds make everything better! It’s tasty at room temperature, too, so if you’re serving it a potluck or cookout, it will be okay if it sits out for a little while. It travels well, so it’s a great dish to take on a picnic.
- 1 bunch broccoli cut into small, bite-sized florets (about 5 cups)
- 2 carrots shredded (about 1/2 cup)
- ¼ cup red onion diced
- ¼ cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- ½ avocado mashed
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon sesame seeds for serving
- Using a steamer basket in a pot of shallow water or an electric steamer, steam the broccoli for about 5 minutes, until bright green and firm-crisp. If you don’t have a steamer basket, you can lightly steam the broccoli in covered in shallow pan with a little water. You can use raw broccoli, but it’s harder to digest raw broccoli, and it's not as tasty.
- Rinse the broccoli in cold water.
- In a small bowl, mix together the mayo, avocado, garlic powder, sea salt and black pepper
- Place the carrots, broccoli and onion in a large bowl, add the dressing and mix well. Top with sesame seeds.
- Refrigerate for a few hours or overnight, to allow the flavors to combine. Serve chilled.
Other delicious side dish recipes include: