Broccolini slaw is crunchy, nutty, with bursts of sweetness from cranberries. Relatively easy to make and it packs such a flavour punch with lots of texture from the broccolini, celery, and apple.
This is a great side dish any time of the year. Wonderful for barbecues, pot lucks and family gatherings. The greens and reds (from the cranberries) make it a festive side dish.
There is no added sugar to the dressing as the cranberries add a lovely berry sweetness. The granny smith apples also add more sweetness with a tang. The toasted almonds add an addictive nutty crunch.
The combination of all of the above, sweet tang, creamy, and crunch, make this a very addictive slaw.
- Broccolini: Broccolini has more stem to floret ratio than broccoli. Makes it perfect to use in slaws. Less floret means more crunch.
- Celery: Adds a wonderful crunch factor to the broccolini slaw. Texture is important, nobody likes a soggy slaw.
- Green Onions/Scallions: Are milder than onion, gorgeously green, and work very well in this recipe.
- Dried Cranberries: Give you a pop of sweetness with every mouthful. You could use golden raisins or dried cherries.
- Dijon Mustard: A key component in the dressing. It's mild and adds a subtle heat.
- Almonds: Toasted almond flakes give this salad the ultimate nutty kick. You could swap out the nuts to change it up, try toasted pecans or toasted walnuts.
- Ground Pepper: Ground black pepper adds a nice little peppery kick. Use it to season to taste.
- Salt: A flavour enhancer, like the pepper season to taste.
- Apple Cider Vinegar: I opt for apple cider vinegar because there is apple in the recipe. You could use white wine vinegar or verjuice.
- Granny Smith Apple: My favourite apple. Not only as it was originally cultivated in Sydney Australia (my home town), also due to its taste and texture.
Granny Smiths are a crisp crunchy apple with a tart tangy twist. Perfect for baking, but they are my favourite eating apple too.
- Mayonnaise: I use Kewpie mayonnaise, but any whole egg mayonnaise will do.
Recipe Walk Through
You use both the florets and stems of the broccolini in this recipe.
Remove the florets as pictured and julienne the stems of the broccolini finely.
I find it easier to cut the stems in half across the middle. You then get at least one straight part to cut more easily.
Place julienned broccolini, broccolini florets, celery, apple, and cranberries in a large mixing bowl.
In a small mixing bowl add mayonnaise, apple cider vinegar, and dijon mustard. Whisk until combined. Pour dressing over slaw ingredients in the large bowl.
Mix ingredients until well combined.
Add green onion (scallion) and toasted almonds to the slaw.
I add the green onions and almonds after the salad and dressing have had the first mix is to prevent crushing the delicate almonds and green onions.
Gently mix the green onions and almonds into the slaw until evenly distributed.
The slaw is now ready to serve.
- chopping board + sharp knife
- large bowl
- small bowl
- 1 bunch broccolini | florets removed and stems finely julienned
- 3 stalks celery | finely sliced
- 1 granny smith apple | cored & finely julienned
- 70 grams (½ cup) dried cranberries
- 50 grams (½ cup) flaked almonds | toasted
- 2 green onions (scallions) | finely sliced
- 125 grams (½ cup) mayonnaise
- 1½ tablespoons (6 teaspoons) apple cider vinegar
- 1 teaspoon dijon mustard
- Place julienned broccolini, broccolini florets, celery, apple, and cranberries in a large mixing bowl.
- In a small mixing bowl add mayonnaise, apple cider vinegar, and dijon mustard. Whisk until combined.
- Pour dressing over slaw ingredients in the large bowl. Mix until well combined.
- Add green onion (scallion) and toasted almonds to the slaw and mix well.
- Serve immediately or place in the fridge until needed. Broccolini slaw is best made the day of serving. Leftovers keep well in an airtight container in the fridge for a couple of days.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.