Confession: I wanted to include this tangy broccoli slaw recipe in my epic salads roundup (it deserves to be in it), but the photos were so green and unappetizing that I couldn’t do it. All I could think when I looked at the post was, “Ribbit, ribbit, ribbit!”
Today, I’m re-sharing it with better photos and pushing it to the top of the blog in case you have overlooked it the past couple of years. Ribbit!
Even with a pop of complementary color (the coral napkin), the slaw is undeniably very green as written. I’ve heard from some commenters who have added some color with dried cranberries or chopped apple, which sound like delicious additions to me.
This broccoli slaw was roughly inspired by an awesome mayo-free broccoli and potato salad that my friend Sarah brought to a spring potluck two years ago. It’s not too far off from my Greek broccoli salad and colorful beet and quinoa salad, but it was just too good to keep to myself.
Shredded broccoli florets form the foundation for this slaw, which you can easily make yourself in a food processor (or you can skip a step and buy pre-shredded broccoli slaw).
Cooked quinoa blends right in, thanks to its similar texture and complementary flavor. Add toasty almonds, a tangy honey-mustard dressing and chopped basil for little bursts of freshness flavor, and you have one fantastic mayo-free broccoli slaw.
Watch How to Make Perfectly Fluffy Quinoa
Quinoa Broccoli Slaw with Honey-Mustard Dressing
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Mayo-free, healthy broccoli slaw recipe with quinoa, toasted almonds and basil tossed in a tangy honey-mustard dressing! This gluten-free slaw will be a hit at potlucks and packs well for lunch, too. For best flavor, plan on letting the slaw rest for 20 minutes or more before serving. Recipe yields about 4 servings.
- ¾ cup uncooked quinoa
- 1 ½ cups water
- ½ cup slivered or sliced almonds
- 1 ½ pounds broccoli (about 2 large or 3 medium heads) or 16 ounces shredded broccoli slaw
- ⅓ cup chopped fresh basil
- ½ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons smooth Dijon mustard
- 1 tablespoon apple cider vinegar or more lemon juice
- 1 tablespoon honey
- 2 medium cloves garlic, pressed or minced
- ½ teaspoon sea salt
- Freshly ground pepper, to taste
- Red pepper flakes, optional (for heat)
- To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
- Meanwhile, toast the almonds: In a small skillet over medium heat, toast the almonds, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 to 7 minutes. Transfer to a large serving bowl to cool.
- To prepare the broccoli (if you’re not using prepared broccoli slaw), trim off any brown bits from the florets and stems, then slice the florets off the stems into manageable pieces. Use a paring knife to peel off the tough, woody perimeter of the broccoli stems and then discard those pieces. Now you can feed the broccoli florets through your food processor using the slicing blade, then switch to the grating blade to shred the stems. Alternatively, you can shred the broccoli with a mandoline or by hand with a sharp knife.
- Combine all of the dressing ingredients in a liquid measuring cup and whisk until emulsified. The dressing should be pleasantly tangy and pack a punch. If it’s overwhelmingly acidic, add a little more honey to balance out the flavors. If it needs more kick, add a bit more mustard or lemon juice.
- Add the shredded broccoli slaw, cooked quinoa and chopped basil to your large serving bowl. Pour the dressing over the mixture and toss until well mixed. Let the slaw rest for about 20 minutes to let the flavors meld.
Make it vegan: Substitute maple syrup for the honey.
Make it nut free: I bet sunflower seeds would be a great alternative to the almonds.
Storage suggestions: This salad keeps well overnight. Brighten up leftovers with a squeeze of lemon juice and maybe an extra drizzle of olive oil and dash of salt, too.
I love this recipe! I’ve made it a few times. Thank you for sharing
You’re very welcome!
This is one of my favorites. I just can’t get enough of it! Makes a great lunch to pack up for work
Great salad for work! Love to hear that, Joanne. Thanks for the review.
Absolutely love this recipe!!! Super tasty, easy to make and healthy! I usually add some fresh green beans or peas as well, adds even more green goodness!
That’s great! What a great add-in. Thanks Aine, for sharing and for your review.
This sounds really good, except for the quinoa. Is there a viable substitute for quinoa? I simply do not like it.
Quinoa is best here, but you can substitute another grain of your liking. Farro, brown rice, etc.
I am not good on computers, but I am trying to get your
12 best kale recipes please…….from 2014
Hi Bonnie –
You can use the search bar towards the top of the blog. See the link below! I got you started. :) Just type in the keyword you are looking for and it will get you started.
Hi, Kate! I’ve been obsessively following your blog forever but this is my first time commenting! To be honest, most of our meals are from your blog or cookbook these days (and we cook a lot). I’m pretty sure we have the exact same tastebuds as I’ve loved everything I’ve made of yours & never have to substitute ingredients or make modifications.
Anyway, I was originally planning on making your broccoli quinoa casserole for dinner tomorrow night but it’s too hot to turn on the oven… so I started a search for a broccoli recipe since I’ve already been grocery shopping. I think I’ll make this instead. My question is- what would you serve this with?
You’re so sweet, Linda! Thanks so much. This is great on it’s own or try https://cookieandkate.com/2016/vegan-blt-sandwich-recipe/ or even the veggie burger from my Love Real Food cookbook. Hope this helps!
I made this last weekend and it was awesome! Loved every thing about it and will def make again and again!
Thanks for sharing – A job well done!
Tammy from Upstate NY!
Hi Kate! Quick question about the nutrition… Is it really over 600 calories per serving? Or is that the number for all four portions? Thank you!
Hi Jen, The information is amount per serving. You can find more about the nutrition information I provide here: https://cookieandkate.com/nutrition-disclaimer/
it was great. I did add red onion and a carrot for color.
Thanks for sharing, Bob!
MARIELA SARAIVA MORANDI
This salad is so ! I make to my friends and it was a success!
Wonderful! Thanks so much for the review.
Absolutely delicious! I think this will be my new potluck healthy dish. I added a few Craisins in also. Had to stop myself from “taste testing” so that I could save it for dinner.
Taste testing is the job of the cook! Thanks Kelly!
This is so good! I love the flavors especially basil and honey mustard. Quinoa adds a nice texture.
P.S. I’m an RD and I send all my clients to your website for plant based recipes. I’ve made so many recipes and each one has been fabulous!
Thanks so much for sharing, Jill! Thanks for sharing my recipes with your clients. :)
A whopping 631 calories per serving? Wow
Hi Cheryl, Ii attempt to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Feel free to limit the serving size if you like!
For me, salad is all about a dressing that packs a flavorful punch. This is one of those! You could mix up this recipe in so many ways – almonds, cranberries, cabbage, carrots, apples, kale – you name it. So delicious!
Hello Kate and C+K fellow fans,
This is an ideal dish for my Thanksgiving menu. I was looking for something to contrast with all the traditional starchy dishes we love, something with a different color, texture and flavor (will omit the quinoa since a lot of other starch). I’m tired of having to resort to green beans. And always great to have a TG dish that can be made a day ahead.
Thank you for sharing!
Where can I buy the Wuinoa recipe book and email some of the easy / quick recipe for a student
its for my daughter at university who loves Qinoa
This is delicious, Thanks Kate
The dressing is delicious!
I used a couple of substitutes and a few extras and it worked really well.
… golden syrup instead of honey (I used a bit less ), red amaranth instead of quinoa.
I added finely chopped red capsicum, red onion and topped it with some avocado…. a delicious nutritious meal!
Thanks for sharing, Elle!
I’m a little late to this site, but this recipe is delicious! Perfect healthy meal to start 2019!
Welcome, Julie! Make sure to let me know what you think of the recipes as you try them. I love to hear what you think!
Made this over the weekend and its now on our new favorites list! We are always looking for new ways to make broccoli that’s healthy and flavorful and this is both.
Favorites list, that’s great! Thanks for sharing, Melanie.
This looks so good! What a great idea for a lunch meal prep! Great protein and veggies!
Let me know what you think when you try it!
Hi! Is the Brocoli cooked at some point? Or you eat it raw ? Thank you
The broccoli is raw in this one!
Is there really 520mg of sodium in this recipe? I can’t figure out where it would be coming from
Hi Margaret, the nutritional information is approximate nutrition information. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible.
Yum! We added shredded carrots and soaked cranberries. Thank you!
Thank you for your review, Jill!
So yummy!! Is it 630 calories total or per serving?
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy as it is just and estimate.
Delicious! I loved having it as a meal on its own, and also worked beautifully as a side to accompany some roast chicken.
Thanks for sharing, Meg!
I love this salad, so today I made a variation and substituted freekeh for the quinoa. The dressing was a perfect complement to the earthy flavor of the grain. Thanks for such great recipes. Your skill at flavor balancing is really wonderful.
Another great recipe! Your recipes have always been a success in our home – and we have tried MANY – keep it up – your site is the first I go to when I want to try something new – and I finally ordered your cookbook! Just put some of your Healthy Banana Bread in the oven :)
Recipe as is had little flavor. I ended up adding a few more tablespoons of lemon juice, extra red pepper, honey, apple cider, and much more salt to beef up the flavor. I also used about half the oil to cut calories. Will def make this again and add some rotisserie chicken to make it a full meal.
I’m sorry you didn’t love it, but glad you were able to add more of what you like to give it more. Thanks for your review, Stephany.
Delicious! Got some beautiful organic broccoli and fresh basil. I added chunks of avocado to this recipe. Did not skimp on the basil :) I used the leftover broccoli stalks and made pan sautéed slices with olive oil fresh garlic lemon zest and salt.
Thanks for sharing, Debra!
How can I email this recipe to myself?
Hi Patty! You can use the print icon and save it to your computer if you like! I don’t have an automatic email function.
made this for a 40th anniversary party awesome everyone loved it
Thank you, Sue!
This sounds amazing, but how can it be healthy when it’s 540 calories per serving?
Hi Peggy, please see my nutrition disclaimer: https://cookieandkate.com/nutrition-disclaimer/
I used a handful of whole walnuts for crunch instead of the almonds. The flavors in the dressing are wonderful…worth using with other salads. Making it all again tonight.
Nancy Lent Lanoue
I followed your recipe for cooking the Quinoa and it was perfect. It was fluffy and had a slight crunch which is delightful. This was the first time I have cooked this grain. Thank you! I improvised a lot, though..To about 2 cups of cooked grain, I added about 2 cups loosely packed fresh spinach strips. Next about 1/2 cup of Craisins. I used a commercial dressing: Frenches EVOO with lemon and herb. It came out great and my husband loved it!
Great make ahead salad!
Hi Kate, I plan on making this to go with Thanksgiving dinner. Do you wait to add the almonds until time to serve? Just wondering if they get too soft otherwise. Also, 3/4 cup uncooked quinoa, so, double that COOKED – do you add all of that to the salad? If so then I underestimated how much quinoa to add in my head. I eat quinoa almost every day so I don’t mind, I just want it to be perfect :)
Hi Courtney! If you are serving immediately, then add the almonds. If you are making more in advance, you can wait to add prior to serving. If you are doing this recipe x2, then double everything. I hope that helps!
I didn’t like this, tastes just like raw broccoli and nothing else lol
Delicious. I have made this salad many times & it never disappoints. Taken it t several pot luck & always leave with an empty bowl. So much for leftovers…lol
I just recently found your blog and have to say you have some great looking recipes I can’t wait to try. I made your Roasted Veggie Enchilada Casserole for my 12 year old grandson (who is vegetarian) and we all loved it. I think I skimped a a bit on the tortillas so next time I will overlap them a bit more. I also made this quinoa broccoli slaw minus the basil and it was absolutely delicious, even without the basil. I love the honey mustard dressing and adding the crushed red pepper gives the slaw a nice kick. I’ll be making this over and over again and add the basil when I have a healthy basil plant.
I’m pretty excited to have found your blog and plan to spend more time exploring your recipes. Thank you so much!!!
Yum!! I just made this and it is delicious! Added dried cranberries and a shredded carrot for color.
WOW!! This stuff is awesome!!! I did sub the smooth dijon mustard for spicy brown since that is what I had on hand. Added a few low sugar craisins to the top for a little pop of color and flavor. I will def be making this again.
Oh and for anyone concerned about the calories. The recipe makes a pretty big bowl that is divided into 4 servings. This is a MEAL when eaten like this. Obviously if you want it as a side you would eat a much smaller portion.
Thanks for sharing this awesome recipe!!
OH…MY…GOD…. This is THE best thing i ever tasted I am not joking i am lost for words, the flavours Match SOOO well!!!! Omfg please people, try this recipe!!!
OH…MY…GOD…. This is THE best thing i ever tasted I am not joking i am lost for words, the flavours Match SOOO well!!!! Omfg please people, try this recipe!!!
Thank you for your rave review, Alice! I appreciate you taking the time.
Oh my goodness I was SO happy to come across this recipe for a BBQ. I was looking for something olive oil based versus mayo based and this recipe ticked all my boxes! The honey mustard dressing is so tangy and delicious on its own! Per Kate’s suggestion, I decided to use roasted salted sunflower seeds instead of silvered almonds. THIS RECIPE WAS A HUGE HIT! It was so good I brought home the leftovers and ate it for almost a week after. This recipes is a must try!
I am really intrigued by this recipe but my spouse doesn’t do honey mustard…any ideas for a substitution?
Hi! Sorry to disappoint, but this one is really about the dressing. If there is another creamy dressing you like, I would suggest that perhaps.
I loved this healthy recipe and so did my husband! The basil was such an interesting touch and the dressing was delicious. I have a question- My husband eats lean meat and I was wondering if you have any healthy food bloggers that you like who have some meat recipes. Thanks so much for all you do!
Thank you for your review, Tracy! I’m happy you enjoyed it.
This came so delicious with only using 2T of EVO and 2T water it helped with the calories and fat. I also didn’t have almonds so I put 2T roasted sunflower seed and 1T pumpkin seeds. Yummy yummy we enjoyed for dinner. Thanks!
Thank you for sharing, Abby!
We eat a lot of quinoi around this house and I was very happy to discover how easy it is to make it in my Instant Pot. It comes out just the way we like it every time, with zero attention paid. If you use the “Pot in Pot” method (preparing your food in a heat proof bowl sitting on a trivet, rather than cooking in the Instant Pot container itself) you can store your leftovers in the same bowl you used for cooking. No cleanup!!
I’ve made something like this salad in the past but not with honey mustard dressing, which I’ll be sure to try.
Loved this! I added sliced avocado too and it was wonderful. Thanks, Kate!
You’re welcome, Laz!
Really good – I was looking for a different way to use broccoli, and this is definitely it! Added finely chopped red pepper and parsley, and used toasted pumpkin seeds instead of almonds. Delicious.
I’m happy you enjoyed it, Karen! I appreciate your review.
Made this exactly like you said!! Oh my delish!!!
Thank you for sharing this recipe and also how to cook Quinoa. This is the first time it turned out for me. This Quinoa actually popped open if you know what I mean. Usually it’s soggy or hard. This was just right.
Wonderful! I’m glad it was just right. Thank you for your review, Linda.
This recipe was incredible! Thank you so much for sharing
I’m glad you enjoyed it, Kim!
This was such a delicious and flexible recipe – I used packaged broccoli slaw because I wanted a coleslaw consistency, and added a chopped mango and red bell pepper just because they were floating around my fridge. There are so many wonderful fruits and vegetables that can be thrown in, both fresh and dried – only limited by your imagination (and what’s floating around your fridge!)
Delicious! Love the fact that it is mayo free and lasts for a couple days. Great for meal prep and satiating. Definitely a keeper of a recipe!
Looks amazing; I made a different quinoa salad for years, my go to . I am excited to try this!
I made this over the weekend. We had guests and it was a huge hit. I also shared some with a couple of other friends. It is absolutely delicious! I though about doubling, then weighed out the broccoli and decided not to, but accidentally doubled the quinoa. So I doubled the dressing as well (I was out of broccoli and too lazy to go to the store). Very Amazing. Thank you!! I teach plant based cooking classes and plan to use this for one. I’ll obviously give you all of the credit! I did add some craisins for colour but it really doesn’t need them for flavor. Thank you for a salad I can keep on hand through the summer!!! I know developing recipes is tons of work. Thank you for sharing your gift with us!
Wonderful to hear it was a hit, Alison! I appreciate your review.
I haven’t made this yet (though I plan to) and as I was looking at some of the comments there were some concerns at the amount of calories per serving. I checked out the nutritional information and this slaw is a powerhouse! It’s a not a tiny serving, all of the components are packed with vitamins and other great nutrients, tons of fiber, and more than a third of your daily protein needs. I think if one wants to reduce some of the calories, though it won’t be much, use an alternative keto maple syrup to shave off a few. I think it’s perfect as it is and can’t wait to try it!
Tried this tonight for supper as I had all the ingredients and wanted something other than my usual broccoli slaw. It was quite tasty. Will make it again. Added a few scallions. Thinking some cauliflower might go in the mix next time.
Love, love, love !!! Packed with delicious flavours!
That’s great to hear, Myriam! I appreciate your review.
LOVE this recipe! I’ve been making it since 2018/2019 every year for Thanksgiving and it’s a hit. Plus tastes great as leftovers. Thank you for sharing!