Recipes from The Kitchn

Recipe: Broccoli and Cauliflower “Coleslaw”

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(Image credit: Joe Lingeman)

Bringing a side dish to cookouts (and really any potluck) always feels a little bit like Thanksgiving dinner for me. I’m itching to go off-script, to prepare something new, exciting, and adventurous, while the rest of the family wants nothing but the classics. This slaw is the compromise where everybody wins. It ditches the standard shredded cabbage for a duo of crunchy chopped florets for a fresh spin. It’s an instant hit with this broccoli- and cauliflower-loving crowd! The creamy tang of the lightened-up classic dressing will satisfy even the most ardent coleslaw devotees.

(Image credit: Joe Lingeman)

The New Everyday “Slaw”

Consider this ultra-crunchy salad the everyday slaw you’ll want as a side from now through the end of summer, and beyond. It harnesses the true high points of coleslaw: the freshness, crunchy vegetables, tangy dressing, and easy ability to feed a crowd.

The whole thing comes together with a familiar mix of veggies and pantry ingredients. Broccoli and cauliflower are both firm and hearty enough for this salad to be prepared a day ahead without becoming soggy.

Fresh Salads for Your Next Party, Potluck, or Backyard BBQ

This summer go beyond the classics and wow the crowd at every potluck with an impressive party-worthy salad. This week we’re sharing five recipes to give you plenty of fresh salad inspiration. Easy enough to pull together any day of the week, these salads go big to serve the whole crowd, and each one has a fun twist to make it stand out among a sea of sides.

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Broccoli and Cauliflower "Coleslaw"

YieldServes 6 to 8


For the dressing:

  • 1 cup

    plain Greek yogurt

  • 1/4 cup

    apple cider vinegar

  • 1 tablespoon


  • 1/2 teaspoon

    kosher salt

For the salad:

  • 1

    large broccoli crown (about 2 pounds), cut into very small florets

  • 1

    large head cauliflower (about 3 pounds), cut into very small florets

  • 1/2

    small red onion, small dice

  • 1/2 cup

    sliced almonds, toasted


  1. Make the dressing: Whisk all the ingredients together in a small bowl; set aside.

  2. Make the salad: Place all the ingredients in a large serving bowl and toss to combine. Pour the dressing over the salad and toss gently until all the vegetables are well-coated.

Recipe Notes

Make ahead: The dressing can be made up to 1 day in advance and stored in a covered container in the refrigerator. The salad can be prepared, minus the nuts, and dressed up to 1 day in advance. Cover and store in the refrigerator until serving. Top with the nuts just before serving.

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 2 days.

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