Creamy, crunchy vegan broccoli slaw couldn't be simpler to make and is such a crowd-pleaser! It only takes about 15 minutes.
The trick to making this broccoli slaw awesome is in prepping the veggies. It's not hard to prep them properly, but you do need to take your time. This recipe is all about texture, and the veggies are a big part of that.
You don't want huge chunks of broccoli or cabbage in this slaw. You're going to mince up that broccoli into pieces that average the size of a pea. And you want to shred the cabbage and chop the green onion into bite-sized pieces.
This is fastest if you use a food processor, but you can absolutely do it by hand, if you prefer.
Speaking of texture! The next thing you add to the bowl is a healthy helping of sunflower seeds. Sunflower seeds bring a lovely crunch to this salad that even holds up the next day.
I kept the dressing super simple: a creamy mix of vegan mayo and yellow mustard. This is the dressing that my mother-in-law uses for her potato salad, and it's deliciously simple. You are going to love it.
Toss everything into your bowl, and chill until you're ready to eat! This slaw will keep for two to three days in the fridge, though the sunflower seeds will soften as time passes. If you're prepping this ahead, I'd add the seeds just before serving for maximum crunch.
Serving and storage directions
This broccoli slaw works great anywhere that you'd use a traditional cabbage slaw, such as:
- with sandwiches (I love how it adds creaminess and texture to a buffalo tofu taco!)
- stuffed into wraps
- at cookouts
- at picnics
It's seriously versatile and delicious!
The prepared broccoli slaw will keep for three to four days in an airtight container in the fridge.
Vegan broccoli slaw recipe
- 1 cup minced broccoli
- ½ cup shredded purple cabbage - You can use green cabbage, if you can't find purple. You can also use shredded kale, if cabbage isn't your thing!
- 1 green onion - chopped
- ¼ cup sunflower seeds - optional. You can also use other nuts or seeds, like sliced almonds
- ⅓ cup vegan mayo
- 1 tablespoon yellow mustard
- Toss everything together in a large bowl. Chill until you're ready to serve.