This keto broccoli slaw is a great use of broccoli stems. A refreshing and creamy dressing makes this a great side dish and salad for summer.
Many broccoli slaw recipes have a bag of pre-shredded broccoli slaw but since that's not available where I live, I am going old school and chopping the broccoli myself! That way I know that the slaw mix is fresh and has not been languishing on the store shelves.
I've added sunflower seeds to serve for a small protein boost and added crunch. If you want a spicier coleslaw, try this jalapeno slaw.
How to make broccoli slaw
As with any slaw mixture, it's as simple as chopping the vegetables and tossing them in a creamy dressing. This recipes uses:
- Broccoli - the head and more importantly the stem.
- Red Cabbage - I used this for the bright colour but green cabbage could be substituted.
- Green Onions - They bring extra crunch and flavour.
- Fresh parsley - You could swap this for cilantro if you are a fan of it.
- A mayonnaise & sour cream dressing - Greek yogurt could be used in place of the sour cream.
Make this keto vegan
To make this broccoli slaw vegan, omit the mayonnaise and sour cream and use a vegan mayonnaise. Or you could use an avocado oil dressing. My turmeric tahini dressing would work too.
For quicker broccoli shredding, process the head and stem in a food processor.
Add chopped celery for an additional crunch. The sunflower seeds could be substituted with walnuts or almonds.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
More crunchy low carb side salad recipes
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Keto Broccoli Slaw
- 1 medium broccoli head with stem
- ¼ cup red cabbage
- 2 spring onions
- ¼ cup parsley fresh
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon allulose or other low carb sweetener
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon celery salt
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup sunflower seeds
- Remove the stalk from the broccoli head. Either grate the stalk or finely chop into julienne strips.
- Finely chop the broccoli florets.
- Thinly slice the red cabbage and chop the spring onions and fresh parsley.
- In a medium bowl mix the dressing until smooth.
- Add the chopped vegetables to the dressing and toss until covered.
- Serve with sunflower seeds scattered on top.