This Broccoli Slaw Salad is perfect for summer holidays and BBQ’s and is super easy to make. A mixture of broccoli, raisins, almond and carrot slivers, radicchio and your favorite slaw dressing gets tossed together and chilled before serving.
This easy recipe was a huge hit with the whole family. You can make slaw dressing from scratch or purchase ready-made at the store. The ingredients can be changed up a bit to your desired taste. Fresh grapes could be switched out for raisins and red cabbage could be used in place of radicchio as desired.
This dish adds great pops of color to your meal and is so simple to throw together with your weeknight BBQ. I made this in the afternoon and served it with grilled chicken and fresh fruit for a fairly healthy meal that the whole family enjoyed. My husband was even caught red-handed eating out of the bowl after dinner. More importantly, the little ones actually consumed their veggies…miracle!
I purchased reduced-fat coleslaw dressing from the grocery store, but you can very easily make your own. You will likely have all the ingredients on hand as it is primarily made of mayo, lemon juice, sugar, salt and pepper. I don’t usually use mayo, so prefer to buy the dressing already made to avoid wasting the leftovers.
Father’s day is right around the corner and I plan on making this along with my favorite, Skinny Kale Caesar Salad and Strawberry Cheesecake Fluff. I’ll leave the mandatory warm dishes to the rest of the family. I may even make my dad’s favorite, Strawberry Rhubarb Cobbler. Its one of the easiest desserts I’ve ever made and uses frozen rhubarb.
MORE TO LOVE
This Broccoli Slaw Salad is a perfect BBQ side dish and easy to make with slaw dressing, broccoli, raisins, carrot and almond slivers.
- 5 c. broccoli florets
- 1/2 c. raisins
- 1/3 c. slivered almonds
- 1 carrot; shredded
- 1 c. radicchio or red cabbage; roughly chopped
- 1 c. coleslaw dressing
- 1/2 c. sweet yellow onion; finely chopped
Add all ingredients to a large bowl and toss to evenly coat with dressing.
Refrigerate for 2-3 hours before serving.