Those thick broccoli stems deserve a place in the bowl. Peel away the tough outside and the pale centre can become fine, crisp slaw. A little carrot adds colour, cabbage gives the shreds some company, and a lightly creamy dressing pulls everything together.
Mayonnaise gives the dressing richness, yogurt lightens the coating, and vinegar and mustard add sharpness. Mix it separately so you can judge how much the vegetables need.
What goes into this broccoli slaw?
The stem is the main ingredient. Buy firm broccoli with enough stalk attached, or save sound stalks when preparing another dish. Weigh the peeled portion, because a woody exterior can make the usable amount much smaller than the original stem.
For approximately six side portions, prepare:
- 300 g broccoli stems, weighed after peeling and trimming
- 100 g carrot, trimmed and coarsely grated
- 100 g red cabbage, finely shredded
- 50 g commercial mayonnaise
- 40 g plain unsweetened yogurt
- 15 ml apple cider vinegar
- 5 g Dijon mustard
- 5 g granulated sugar
- 2 g fine salt
- A small pinch of ground black pepper
Allow approximately 25 minutes for preparation and 20 minutes of refrigerated resting. You need a board, sharp knife, peeler, large bowl, small whisk and either a box grater or food processor with a shredding attachment.
Mayonnaise commonly contains egg; yogurt contains milk, and mustard is another allergen to check. Read the actual labels. Fruit, nuts and seeds are optional additions rather than part of the base recipe. Check their labels and the needs of everyone eating before adding them.
How should you peel and shred the stems?
Start with clean produce and equipment. The FDA recommends rinsing produce under running water, without soap. Dry the broccoli before cutting. Keep ingredients for this uncooked dish away from raw-meat preparation.
Cut off the dry base. Stand each manageable section securely on the board and remove the tough outer layer with a peeler or careful knife cuts. Avoid trying to balance a long, rolling stalk beneath the blade. Discard any remaining stringy sections.
For hand cutting, make thin lengthwise planks, then narrow matchsticks roughly 2 mm thick. Keep the pile low enough to control. A coarse grater gives shorter shreds; a processor works faster. Use its pusher and follow the appliance instructions.
Taste a washed, peeled piece before shredding the whole lot. If it remains tough, remove another thin layer. Tough outer fibres will not turn tender simply because dressing is added. Save the florets for another dish using our guide to cutting broccoli florets.
How do you mix the dressing and slaw?
- Whisk the mayonnaise, yogurt, vinegar, mustard, sugar, salt and pepper in the small bowl. Mix until there are no visible yogurt lumps or dry mustard pockets.
- Place the broccoli shreds, carrot and cabbage in the large bowl. Separate compressed clumps with clean utensils so the dressing can reach them.
- Add about three quarters of the dressing. Toss from the bottom, turning the vegetables over rather than pressing them down. Look for a thin coating rather than a pool underneath.
- Add the remaining dressing if the mixture looks dry. Cover and refrigerate for about 20 minutes. Stir again before tasting.
- Assess one forkful containing all three vegetables. Adjust pepper first. Add extra vinegar or salt only in small amounts, tossing and tasting between additions.
After the chilled rest, lift a spoonful from the bottom. If liquid has collected, serve with a slotted spoon rather than stirring extra dressing into it. The shreds should be easy to chew, with enough coating to bring the vegetables together.
Can you use packaged broccoli slaw?
Yes, but use the vegetable weight rather than assuming every bag is the same size. Start with 500 g plain, undressed slaw mix in place of the three vegetables. Its vegetable proportions may differ, changing the colour and crunch.
Follow the pack's handling instructions. A mix labelled ready to eat or prewashed may have different preparation directions from loose produce. Do not add a second pouch of dressing to this recipe without reassessing the total amount.
Packaged shreds also vary in thickness. Very fine shreds may need less dressing initially. Broad strips may feel chewy even when fully coated. Start with less dressing for a finely shredded mix, then add more by the spoonful if the coating looks patchy.
Why is the slaw watery, dry or difficult to chew?
| Problem | Check first | Practical response |
|---|---|---|
| Liquid beneath the vegetables | Wet produce or a long dressed rest | Lift portions out with a slotted spoon; dry the next batch more carefully. |
| Patchy dressing | Shreds packed into clumps | Separate the clumps and toss again before adding more dressing. |
| Tough strands | Remaining stem skin or thick cuts | Remove woody pieces; peel and cut more finely next time. |
| Heavy coating | Too much dressing for the cut | Fold in a little separately prepared plain slaw, then taste again. |
Avoid chasing watery slaw with extra mayonnaise. It increases the dressing amount without removing the water. Likewise, more vinegar will not correct a coarse, fibrous cut. Fix the cause before adjusting the flavour.
How can you prepare and serve it ahead?
Keep the shredded vegetables and dressing in separate covered containers until closer to serving. This gives you a chance to check both before combining. Dress only the amount you expect to serve. Keep any remaining vegetables and dressing covered and cold, then combine another portion when you need it.
For safety, FoodSafety.gov advises refrigeration within two hours, or one hour above 90°F. Keep cold food at 40°F or below. A shaded picnic table is not refrigeration. Put out a small bowl and replenish it from a chilled container.
Serve beside a sandwich or another main dish, using a clean spoon each time. If you want a larger-floret salad, our classic broccoli salad is a different preparation. For choosing and holding the whole vegetable before shredding, see how to store broccoli.
Broccoli slaw questions
Can you use the florets too?
Small pieces can be included, but this recipe is built around stems. Replace some stem weight rather than adding an unlimited extra handful. Florets catch dressing differently, so keep them small enough for a comfortable bite.
Can you leave out the yogurt?
More mayonnaise gives a richer dressing, while a plain dairy-free alternative can change thickness and sweetness. Begin with a small amount, taste before adding the vinegar, and check the ingredient labels. A sweetened yogurt is a poor match for this savoury slaw.
How can you make the slaw less sharp?
Taste it after the short chilled rest before changing anything. If the vinegar feels strong, fold in a small spoonful of yogurt or mayonnaise. Add only a little at a time so the dressing does not become heavy. Serve beside a plain main dish rather than another sharply dressed salad.
References
U.S. Food and Drug Administration. (n.d.). Selecting and serving produce safely. Retrieved November 4, 2026, from https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-produce-safely
FoodSafety.gov. (2023, September 18). 4 steps to food safety. https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety