The humble coleslaw you grew up with gets a phytonutrient boost in this Creamy Broccoli Slaw with Kale.
Coleslaw = Barbecue’s BFF
I can’t imagine a summer barbecue (or winter one, for that matter) without a big bowl of cool, creamy and crunchy slaw. I’m not sure of the origins of cole slaw but it seems about as ‘American as apple pie’ as you can get – along with it’s cousins – potato salad and baked beans. Which is probably why this humble side dish always seems to appear when the grilling starts.
Slaw is traditionally made with shredded cabbage and carrots and a mixture of mayo, sugar and celery seed (at least it is in my family with it’s strong Midwestern roots). It comes together quickly, is budget-friendly and the creamy sauce is a great way to temper the heat of a spicy rib or chicken rub. And when it makes it’s way across the plate and mingles with the baked beans? Well, that’s just bliss for this barbecue fan.
But this ain’t no ordinary slaw
And so is creating my own slaw concoctions to keep things interesting. This Creamy Broccoli Slaw started as a ‘recipe rip off’ from a bagged slaw/kale salad that Costco sold a few years ago. Their dressing, however, contained eggs, sugar and canola oil so of course, I had to recreate it. I’ve been using Sir Kensington’s Vegan Mayo which does contain safflower oil and it’s not Whole30-approved because it uses aquafaba – or the water left after cooking chickpeas. I know it’s not perfect but it’s pretty damn good when you can’t have eggs– and I don’t use it everyday, just for salads like these where mayo provides just the right consistency and creaminess (I’ve also tried it with homemade vegan mayo using this recipe with good results too).Serve this Creamy Broccoli Slaw with Kale at your next barbecue! @whole30 #realfood #paleo Click To Tweet
This Creamy Broccoli Slaw comes together quick because it relies on bagged broccoli slaw found in the produce aisle. I add a few handfuls of chopped kale for extra crunch and nutrition and because those curly kale leaves hold onto the dressing well, making every bite even better.
I also love adding even more crunch with roasted pumpkin seeds and a bit of tart-sweet flavor with dried cranberries (<< I use Made In Nature dried cranberries because they’re sweetened with fruit juice, not sugar, to make this a Whole30-compliant dish).
So that’s it, just a handful of ingredients and very little chopping (heck, you can just tear the kale into bits and not even dirty the knife and cutting board) so you can get in and out of the kitchen fast.
- In a large bowl, combine broccoli slaw, chopped kale, pumpkin seeds and dried cranberries.
- In a small bowl, whisk together mayonnaise and apple cider vinegar. Taste and add salt and pepper to taste.
- Pour dressing over salad and toss to mix well.
- Serve immediately or store in a covered container in the fridge for up to 3 days.
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- Serving Size: About 1 cup
- Calories: 132
- Sugar: 6g
- Sodium: 65mg
- Fat: 8g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
What’s your favorite side to serve at backyard barbecues or picnics? Share in the comments below!
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