Roasted Broccoli Slaw is the sweet, tangy and creamy salad you need at your next barbecue!
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As a general rule, slaws and cabbage salads are some of my go-to’s for an easy, crowd-pleasing, satisfying salad at basically any meal. But with summer coming and barbecues following closely behind, I know there are lots of slaws in my future, And probably yours, So I decided I had better share my new favorite twist on a basic cole slaw: Roasted Broccoli Slaw.
Here’s the story. Recently, I was about to make a basic cabbage salad when I thought to myself, nah. Not in the mood. I wanted something different. So I searched my fridge and found a package of broccoli florets. In that moment, the recipe popped into my head, basically fully formed. It seemed delicious in my head, and I’m glad to report that it tastes just as good as I imagined!
This salad is packed with great textures, and features an incredible dressing that’s slightly sweet, slightly tangy and super creamy. It’s easy to throw together, and will be a big hit at any meal you choose to serve it at!
What’s your favorite kind of salad for a summer barbecue? Let me know in the comments below!
Looking for more recipes for your next barbecue? I’ve got ten amazing ones here for you!
Oh! One last thing before we get to the recipe – if you don’t have broccoli, or don’t want to spend time roasting it, feel free to skip the broccoli and use this delicious dressing for a traditional cole slaw!
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- Roasted Broccoli Slaw
- 12 oz fresh broccoli
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3-4 cloves garlic, finely chopped
- ½ cup mayonnaise
- 2 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 2 Tablespoons maple syrup
- 1 teaspoon kosher salt
- 1 teaspoon sriracha or hot sauce
- ¼ teaspoon ground black pepper
- 2 cloves garlic, minced
- 16 ounces shredded cabbage
- 1 red pepper, cut in small, thin strips
- 4 scallions, sliced
- Preheat oven to 400. Line a baking pan with parchment paper and set aside.
- Cut broccoli florets into thin slices; add to tray. Add oil, salt, pepper and garlic. Toss to coat everything evenly.
- Bake for about 25 minutes, until just starting to brown. Watch the time, because if your pieces are much smaller, they’ll need less time. Set aside to cool.
- Combine all ingredients in a small bowl. Whisk to combine. Set aside.
- Place cabbage, red pepper, scallions and cooled broccoli in large salad bowl. Add dressing and stir to combine.
- Broccoli and be roasted a day or two ahead of time and stored in the fridge.
- Dressing can be made up to a week ahead of time and stored in the fridge.
- Salad should be assembled just before serving.
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Thanks for stopping by! I know you’ll love this salad – so come back soon for more delicious treats and yummy healthy options. -Miriam
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Can you use the pre shredded broccoli slaw to make this?
I wouldn’t recommend using it because the broccoli needs to be roasted in the oven and the pre shredded slaw is probably too thin and will burn.
Made your roasted broccoli slaw for Shabbos, delicious. Thank you
Tasty, different and easy to make! I was looking for a broccoli slaw/salad recipe using FRESH broccoli, not the prepackaged slaw mix. I also wanted a recipe that did NOT include bacon, nuts, raisins or craisins (too many of those out there). This caught my eye because of roasting the broccoli and mixing with red bell pepper and fresh cabbage – both of which I had a small amount on hand and wanted to use up. I cut the recipe in half because I didn’t need that many servings. The Dressing is fantastic. My broccoli & garlic was roasted in 15 minutes – just started to char and fork tender. I prepped everything in the AM and added the dressing @ 15 minutes before I served it for dinner. This was a side to some Boneless BBQ Short Ribs.