Go Back
–+ servings
Broccoli Slaw in a grey serving dish next to a striped towel.
Print Recipe
4.95 from 19 votes

Broccoli Slaw with Lemon Dressing

This Broccoli Slaw has a nice crunch to it and all the creaminess that you know and love in a coleslaw, but with a healthier twist.
Prep Time5 minutes
Total Time5 minutes
Diet: Gluten Free, Low Carb, Low Fat, Vegetarian
Allergen: Dairy, Mustard, Nuts, Sulphites
Servings: 8 people
Calories: 84kcal
Author: Dannii Martin

Ingredients

For the slaw:

  • 1 head Broccoli small
  • 2 Shallots
  • 0.25 Red cabbage
  • 2 Carrot small

For the dressing:

  • 2 tablespoon 0% Fat Free Greek yogurt
  • 2 tablespoon Mayonnaise
  • 2 tablespoon Apple cider vinegar
  • 0.5 Lemon (juice only)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Honey
  • 1 pinch Sea salt
  • 1 pinch Ground black pepper

To serve (optional):

  • 2 Spring onion (Scallion) thinly sliced
  • Pine nuts

Instructions

  • Cut 1 head Broccoli into small pieces. Using a peeler of sharp knife, remove the outer part of the stalk and discard. Use a coarse box grater to grate the stalk.
  • Mix together 2 tablespoon 0% Fat Free Greek yogurt, 2 tablespoon Mayonnaise, 2 tablespoon Apple cider vinegar, juice of 0.5 Lemon, 1 tablespoon Dijon mustard, 1 tablespoon Honey and 1 pinch Sea salt.
  • Add 2 Shallots, 0.25 Red cabbage, 2 Spring onion (Scallion) and 2 Carrot to a large bowl and drizzle over the dressing.
  • Mix well and top with Pine nuts (optional).

Notes

  • Make sure you finely dice the shallots so that they are not too overpowering.
  • Instead of chopping all your own vegetables, you could buy a bag of pre-shredded slaw mix, which makes this a much faster recipe.
  • You can swap the Greek yogurt for sour cream or mayo if you want a more indulgent salad.
  • Try adding some shredded apple for extra sweetness.
  • You can make this salad vegan by swapping honey for maple syrup and using a plant based yogurt.
  • Pecans and sunflower seeds sprinkled on top before serving add a lovely crunch.
  • Give this slaw a protein boost by adding some cooked quinoa.
  • Whilst you can eat this broccoli slaw with lemon dressing right away, it is best if you leave it to marinate for an hour or so in the fridge as the vegetables will soften a little.

Nutrition

Serving: 1portion | Calories: 84kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 94mg | Potassium: 404mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3349IU | Vitamin C: 88mg | Calcium: 65mg | Iron: 1mg

See this recipe on the site by scanning this QR code:

QR Code