Cranberry Broccoli Slaw

broccoli slaw

I just have to share my latest favorite with you. It's one of those salads that I wouldn't have typically tried. But when a friend introduced me to a recipe that used broccoli slaw, spinach, and chicken, I started searching for some vegetarian recipes using broccoli slaw.

Broccoli is known to be an excellent cancer-fighting food. Among the cruciferous vegetables (think cauliflower, cabbage, kale), broccoli has the highest amount of sulforaphane.

This compound is shown to boost the body's protective enzymes and flush out cancer-causing chemicals, according to Jed Fahey, ScD, of John Hopkins University. A quick Google search will even show how broccoli is currently being included in some large studies related to breast cancer.

Broccoli slaw, made from the stems of the broccoli, is a creative way to get more of this great vegetable into your diet. I was thrilled when I found this recipe, and below is my adaptaion. 

Cranberry-Broccoli Slaw


¼ cup raw apple cider vinegar
2-3 tbsp. olive oil
1 tbsp. agave (or stevia to taste)
½ tsp. Bragg’s liquid aminos (optional)
½ tsp. black pepper
celtic salt or sea salt, to taste

1 (12-ounce) bag organic broccoli slaw
2 stalks celery, minced
⅓ cup dried cranberries (or raisins if you prefer)
1 green apple, diced
¼ cup raw sunflower seeds (or any seed or nut)
½ small onion, minced


  1. In a small bowl, combine apple cider vinegar, oil, agave or stevia, pepper, and salt.
  2. In a larger bowl, mix in remaining ingredients.
  3. Mix dressing with slaw, celery, cranberries, apple, seeds, and onion.
  4. Let sit for about 30 minutes, stirring a few times.

broccoli slaw

I can easily eat this all within a couple days, by myself. 

What other ways do you use broccoli slaw? I'd love to hear!