Posted by: scootrah | June 23, 2016

A Summer of Salads: Sweet ‘n Tangy Broccoli Slaw

It’s finally here – the REAL start of summer! I’ve got my shorts and flip flops on and am planning our first big BBQ bash and marshmallow roast of the season. And the first thing that comes to my mind when I think of a  BBQ is salad. So many salads to make for picnics, family reunions, BBQs and lunch or dinner when it seems just too hot to cook!

This year for our first BBQ I’m smoking up a big, juicy brisket, and nothing goes better with it than this Sweet ‘n Tangy Broccoli Slaw. Not everyone is fond of mayonnaise-based slaw dressings, so I created this to appeal to a variety of tastes. besides being delicious, it’s VEGETARIAN AND VEGAN-FRIENDLY! There’s a great balance of sweet and tart – sweet from the dried fruit and sugar, and tart from the vinegar. You can use rice wine vinegar in place of the apple cider vinegar in the recipe for a more subtle taste, but cut back on the sugar a bit as it’s not as tart. I also found that using half the paprika gives it more vinegar bite, but that may not be a hit with all of your diners. This is quick and easy (see my speedy hint below), and I also make it during the week to go with fried chicken, meatloaf or pork chops.

Let the BBQ’ing begin!

Sweet ‘n Tangy Broccoli Slaw


  • 1/2 c. apple cider vinegar
  • 1/3 cup vegetable oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. celery seed
  • 1/2 tsp. mustard powder
  • 1/4 tsp. smoked paprika
  • 2 1/2 Tblsp. sugar
  • a pinch or two of cayenne pepper

Broccoli Slaw

  • 1 1/2 lbs. broccoli
  • 1 large carrot, washed and peeled
  • 1/2 cup julienned red cabbage
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1/3 cup hulled sunflower seeds
  1. Trim the florets from the broccoli and save for another use. Peel the tough outer skin from the stalk and cut into long, fat sticks that will fit in the feed tube of your food processor. With the grater of your food processor, grate the broccoli and carrots, then add to the julienned cabbage in a large bowl.
  2. Toss the raisins and cranberries with the vegetables and set aside.
  3. Toast the sunflower seeds over medium heat for 5 to 6 minutes, stirring or shaking occasionally to prevent burning. Toss in a couple pinches of salt, stir again and allow to cool.
  4. Bring the vinegar to a boil. Pull from the heat and whisk in the remaining ingredients until well combined, then cool for two minutes.
  5. Pour the dressing over the vegetables; cover and refrigerate for one hour.
  6. Just before serving, stir in the toasted sunflower seeds and adjust seasonings.

My time-saving, speedy hint: There are those die-hard chefs/cooks who insist on doing everything from scratch – I’m not one of them. Save all that time with the vegetables by buying a bag of broccoli slaw in the refrigerator case of your supermarket’s produce department – you’ll need a 12 to 16 oz. bag.



  1. This sounds great Scott…can I pin it?? Didn’t see a Pin.



    • Thanks Norita – you can pin it directly. I’m getting the pin “button” set up so it will appear on the blog from now on.


  2. Hi Scott…made this the other day…AWESOME! Only change I did was added shelled pistachios instead of sunflower seeds. Oh, an a few dashes of Tapatio…which I can’t live without, thanks to you!!


    • Wow – what a great idea to add the Tapatio! My “go-to” flavor booster and I didn’t even think about it…. The pistachios sound great – I think toasted almonds, walnuts or pumpkin seeds would work in place of the sunflower seeds. Thanks for the tips, Norita!


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