By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
210 cal · 10 min
Raw Broccoli Slaw
Recipe GLPRaed96c4e98d0db
A vibrant, nutrient-dense slaw combining shredded raw broccoli, carrots, and red cabbage with tender baby kale, topped with a bright vinaigrette made from apple cider vinegar, Dijon mustard, and honey. Tart dried cherries and crunchy chia seeds add texture and natural sweetness to this refreshing side dish.
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Ingredients
1½ cup broccoli spears, shredded
1 cup carrots, shredded
¾ cup red cabbage, shredded
1 cup baby kale leaves
½ cup red onion, thinly sliced
½ cup dried red cherries
3 teaspoon chia seeds
6 tablespoon apple cider vinegar
6 tablespoon extra virgin olive oil
4 teaspoon Dijon mustard
4 tablespoon honey
½ teaspoon kosher salt
¼ teaspoon black pepper
Directions
Using a food processor fitted with a shredding blade or a box grater, shred the broccoli spears, carrots, and red cabbage. Peel the red onion and slice it thinly, then cut the slices into quarters.
Transfer the shredded broccoli, carrots, red cabbage, baby kale, red onion, dried cherries, and chia seeds to a large bowl.
In a medium bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, kosher salt, and black pepper until well combined and emulsified.
Pour the dressing over the vegetable mixture and toss thoroughly to ensure all ingredients are evenly coated.
Serve immediately and enjoy.
Comments
Every ingredient is available at any Charlotte chain without a second trip—broccoli, carrots, and cabbage anchor the produce section, and chia seeds are stocked at Harris Teeter, Food Lion, and Kroger. The cost per serving is reasonable, roughly $1.50 to $2.00, driven mainly by the broccoli and dried cherries, both seasonal bargains this time of year. The stated time is honest for experienced knife work, though a home cook without a mandoline or food processor should add five minutes to shred the broccoli and vegetables by hand. This is a sturdy weeknight salad that tolerates sitting—it actually improves overnight as the dressing mellows the raw vegetables—and reheats adequately as leftovers, though it loses some crunch after day two.
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