Creamy Broccoli Slaw Salad

Crunchy, creamy, and naturally sweet from adding pineapple, apples, and dried cranberries to broccoli slaw, this easy salad recipe is full of flavor and fiber.

Mix up a light poppyseed dressing and this entire Broccoli Slaw Salad is ready in ten minutes!

Recipe For Broccoli Slaw Salad

Shredded broccoli florets and stalks mix with a few shredded carrots and pieces of red cabbage make Broccoli Slaw. A great way to make use of the lesser wanted parts of the stalk of broccoli all of this taste great mixed with pineapple tidbits and small pieces of apple.

Similar to our Chopped Salad, serving sizes are smaller in volume than a leaf lettuce salad because the ingredients are more dense and filling.

When a variety of ingredients are mixed together in a great combination it makes eating vegetables so much easier! We also love our Asian Coleslaw with Ramen Noodles and Black Bean Salad for combining fresh flavors in a desirable way.

This recipe reminds me of the Taylor Farms Sweet Kale salad in a bags that are often at Walmart, Sam’s Club and more recently at Kroger. I love this homemade version, knowing that the ingredients are fresh and saving money!

Ingredients and Substitutions

With only three ingredients in this fruity Broccoli Slaw and three ingredients in the dressing, this salad is super easy to make!

Broccoli Slaw Salad

• Broccoli Slaw – we use a bag and typically chop a few of the bigger pieces of broccoli up a little more.
• Pineapple Tidbits – chunks work okay too and can be chopped more.
• Apple – I like a sweet and slightly tart red apple like Gala. Chop into smaller pieces than the pineapple tidbits.
• Dried Cranberries and Chopped Walnuts for garnish.

Slaw Salad Dressing

• Light Mayonnaise – light fits better with the fruity flavors.
• Pineapple Juice – use a can of pineapple in natural juice for the salad and leftovers for the dressing.
• Poppy Seeds – really add eye appeal.

Step By Step Instructions

Drain pineapple well and chop apple into slightly smaller pieces than a pineapple tidbit.

Pour into a medium sized mixing bowl with the broccoli slaw. Stir well.

In a small dish mix together mayo, pineapple juice and poppy seeds.

Pour over the salad and toss well.

We typically refrigerate for at least a couple hours before eating. The salad is best eaten within 2 to 3 days.

Garnish with dried cranberries and chopped walnuts just before serving.

Recipe Tips

• Broccoli slaw is sold in most grocery stores with with coleslaw mix.
• Use pineapple in natural juice, not heavy syrup to keep a lighter and healthier salad.
• We often double the dressing, but reserve some in a small dish for those who prefer to add more salad dressing. If there’s leftovers we use it on a second batch!

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