slaw of a different color

I have posted several slaw/salad recipes over the years that are refreshing, healthy and light. This colorful slaw recipe is an easy way to add healthy dark greens such as broccoli or kale to your meals for added nutritional value. Another one of our favorites is my Marinated Summer Salad posted last summer. The recently-posted Broccoli Nut Salad got rave reviews too, so I thought I would make a slightly different twist using broccoli as a slaw.

Here, I have used grated broccoli along with cabbage, carrots, onions, and celery. Then I added a light apple cider vinegar and mayo based dressing. Raisins make the perfect sweet addition as well and complement the tartness of the dressing. Very delicious!

As always, if you want to add extra protein, pair your salad with grilled chicken, tofu or other proteins of your choice!

To Healthy Eating!


PS: Be sure to check out my newly-published Power of 5 Test Kitchen Cookbook: Caregiver Edition! Here’s a bit about it: Full of recipes, helpful hints, and the tools you need to promote safe and meaningful engagement for those challenged with an illness. Your kitchen can be a place where fun and health flourish, no matter the challenges you face.

The Power of 5 Test Kitchen Cookbook: Full Edition will release in Fall 2021 with many more time-tested, healthy Power of 5 recipes. There’s even a section for healthy Power of 5 dog treats! Stay tuned.

PPS: Remember to follow me in the Power of 5 Test Kitchen and join in the happenings!

A Slaw of a Different Color!

Using shredded broccoli with other veggies makes a delicious, refreshing slaw that is perfect for those who want to add more variety to their salad options.
Prep Time 15 minutes
Total Time 15 minutes
Course First Course to Meal, Lunch, Salads, Side Dish
Cuisine All American
Servings 6 servings
Calories 139 kcal


  • 2 cups Broccoli Shredded—you can use already shredded broccoli stalks.
  • 2 cups Cabbage Shredded—already prepared. Red or green.
  • 1/2 cup Onions Chopped—sweet onions or scallions, your choice.
  • 1 cup Celery Chopped, or replace with 1 tsp. of celery seeds.
  • 1/4 cup Raisins Or low-sugar, dried cranberries.
  • 1/8 cup Slivered almonds Optional

Slaw Dressing

  • 2/3 cup Light Mayonnaise I use light Vegan mayonnaise.
  • 4 Tbsp. Apple Cider Vinegar Regular vinegar is okay if you don't have apple cider vinegar.
  • 2 Tbsp. Maple Syrup
  • Garlic Salt To taste.
  • 1 Tbsp. Spicy Brown Mustard Optional. (We like mustard in our house!)
  • Salt & Pepper To taste.


  • For ease of this recipe, buy the already shredded Broccoli, Cabbage and Carrots!
  • Thinly slice, then cross cut the Onion into small pieces. (You can also buy these already diced, if you wish).
  • Slice celery lengthwise into 3 or 4 slices and then hold together slice across width wise making small pieces. ( You can also buy these already diced if you wish).
  • In a large bowl, blend all the vegetables together.
  • Prepare the dressing.
  • Mix the dressing into the vegetables until well coated.
  • Toss in the raisins and slivered almonds
  • Serve and enjoy!


Melissa's Modifications: 

I always have fun with salad recipes of all kinds as there are so many options. Slaws can be made with a wide variety of ingredients as well. If you use a cabbage base, then you will make a traditional coleslaw. By making your slaw base out of shredded broccoli stalks, you add vitamins, minerals and a dark green vegetable full of antioxidants. You'll also up your important fiber intake! I also love to add kale to the slaw for another great dark green modification.
For a quick slaw, use store-prepared shredded veggies to keep it simple ... then build from there! You can get almost all of the veggies pre-shredded, and then make the dressing and add raisins, dried cranberries, or slivered almond for an added crunch.
Nutritional Value:  1 Serving (~1.5c) - 139 Calories; 7g Fat; 0 Cholesterol; 208mg Sodium; 17.5g Carbs- 4g Fiber -10.4g Sugars; 2.6g Protein


Calories: 139kcal
Tried this recipe?Let us know how it was!

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