Broccoli Slaw

Looking for a bit of green on the dining table? This crunchy and tangy broccoli slaw as a side dish for any main meal.
LunchboxSalads
20 min prep
6 serves
1.5 serves of veg
0.33 serves of fruit
  • 500g broccoli (approx 2 heads)
  • 150g white cabbage, shredded (1 cup)
  • 2 medium granny smith apples, core removed
  • 2 spring onions
  • ½ cup almonds
  • ¼ cup flat leaf parsley, chopped
  • ¼ cup mint leaves, choppedDressing:
  • 1 cup buttermilk 
  • 1 tbsp apple cider vinegar* 
  • 1 tbsp honey
  • 1 tbsp chia seeds 
  • 1 tsp dijon mustard* 

 *For Gluten Free: check these products are ‘gluten free’.  

  1. For the Dressing: Place all dressing ingredients into a screw-top jar and shake well until combined. Set aside for 30 minutes so that the chia seeds form their gel. 
  2. Roughly chop almonds and toast on a dry frypan, over medium heat until lightly browned, stirring frequently. Immediately remove from pan to prevent burning as they will continue to cook if left in the heated pan. 
  3. Roughly chop broccoli florets (cut stems into matchstick size strips), roughly chop the cabbage, cut the granny smith apples into matchstick size strips and thinly slice spring onions. 
  4. Place all chopped veg into a large bowl and pour over the dressing. Mix well. 
  5. Scatter almonds, parsley and mint to serve. 

Serving suggestion: If you are unable to source buttermilk, you can add 1 tablespoon lemon juice to 1 cup of milk. Let stand for 5-10 minutes.

Storage: Store broccoli slaw in an airtight container in the fridge for 3 days.

Kids in the kitchen tips:  Depending on your child’s age and skill, they can wash the vegetables and herbs, prepare the dressing, remove the mint leaves off the stems and help mix the ingredients together.   

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 230g Per serving Per 100g
Energy (kJ) 702 305
Fat (g) 7.1 3.1
Saturated Fat (g) 1.0 0.5
Carbohydrates (g) 13.8 6.0
Sugars (g) 13.4 5.8
Fibre (g) 7.0 3.0
Protein (g) 8.7 3.8
Sodium (mg) 68.3 29.7

Acknowledgement

Health and Wellbeing Queensland

Healthy Eating

More healthy recipes to inspire

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

Browse all
Vegetarian

Sweet Potato Chips

You won’t have to sacrifice on taste or indulgence when it comes to these delicious, oven-baked, sweet potato chips.
Nut free
Tropical Frozen Yoghurt Bites

Tropical Frozen Yoghurt Bites

Made with juicy fruit and tangy yoghurt, these tasty bites are easy to whip up and great for healthier snacking
Nut free

Soft Fish Tacos

It’s tacos any day when they’re this good. Bright and tasty, these guys will entice the fish fence-sitters.
Vegetarian

Sweet Potato and Avocado Salad

Enjoy tender roasted sweet potato tossed with fresh avocado, black beans and rocket.
Vegetarian

Crispy Smashed Potatoes with Herb Salsa

Topped with tangy salsa and served with creamy yoghurt for dipping they make a delightful side dish.
Nut free

Pear and Banana Pikelet

These soft pear and banana pikelets are a delicious, family-friendly breakfast made with wholemeal flour and fruit.