Creamy, sweet, and tangy poppy seed dressing lightly coats each bite of this broccoli slaw salad. With crisp fresh broccoli and carrots, the bite of red onion, the crunch of pecans, and the sweet chewy fun of dried cranberries, this broccoli salad is a terrific side dish for almost any meal.
Broccoli Salad with Poppyseed Dressing
I made this broccoli slaw salad with poppyseed dressing on a whim a few weeks ago while my mom was visiting. She and I both enjoy broccoli slaw and this time I wanted to try something a little different.
Not that I could ever truly get tired of this cheddar broccoli pasta salad, this cauliflower broccoli salad or this broccoli salad with bacon! There are just times when something new is fun too.
Since I can never resist a creamy poppy seed dressing, I decided to combine those two things in this recipe. This broccoli slaw salad was the happy result. It was a win with the whole family and I’m pretty sure that it’s going to be in our regular meal plan rotation now.
Broccoli Slaw Salad
You’ll need the following ingredients to make this recipe:
- broccoli stalk and tiny florets, about 6 cups
- carrots, grated or sliced very thinly into 2″ matchsticks, about 2 cups
- small red onion, sliced as thinly as possible and chopped, about ¼ cup
- sweet dried cranberries
- chopped pecans
Trader Joe’s Broccoli Slaw
If you happen to live near a Trader Joe’s store, pick up a bag of their broccoli slaw. It’s a grated broccoli slaw mix that is ready to use. Anytime I can find grated broccoli or carrots at the grocery store, I grab them and make this a lightning-fast salad.
Otherwise, look for the longest broccoli stalks in the grocery store. You’ll need about 2 large stalks worth of grated broccoli for this salad.
Grate the broccoli stalk or slice very thinly into 2-3″ matchsticks. You’ll need a total of about 6 cups worth of broccoli matchsticks and tiny florets. I like to use as much of the broccoli stalk as possible and fill out the remaining amount with small broccoli florets.
Poppy Seed Dressing
You’ll need the following ingredients to make this recipe:
- mayonnaise
- white wine vinegar
- Dijon mustard
- sugar
- kosher salt
- poppy seeds
Broccoli Slaw
Combine the mayonnaise, vinegar, sugar, salt, and poppy seeds in a large mixing bowl. Whisk to combine.
Add the broccoli, carrots, onion, cranberries, and pecans to the bowl with the dressing. Stir well to coat.
Refrigerate the broccoli slaw salad at least one hour before serving to allow the flavors to meld. This can be made up to two days in advance. Stir again before serving.
For a few more summer salad favorites, try an old fashioned 7 layer salad. With crunchy greens, juicy tomatoes, tender peas, cheddar cheese, plenty of bacon and eggs, and a bright, smoky dressing, this one delivers more than you might be expecting.
Old-fashioned bean salads are made with a mix of green beans, butter beans, and kidney beans in a tangy dressing. Three and four bean salad recipes are timeless potluck favorites and I’m pretty sure that everyone’s grandmother has a similar recipe.
Another favorite is the sweet kale salad from Costco – and we have a copycat recipe here that you’re going to LOVE. And this spinach tomato pasta salad starts with a tangy, garlicky vinaigrette dressing. With a zesty kick that I find irresistible, it’s a terrific meal on its own, and it also makes a great side dish with grilled chicken or salmon.
Broccoli Slaw with Poppyseed Dressing
Ingredients
Salad Ingredients
- 12 ounces broccoli stalk and tiny florets (see note below) about 6 cups
- 2 large carrots, grated or sliced very thinly into 2" matchsticks, about 2 cups
- ½ small red onion, sliced as thinly as possible and chopped, about ¼ cup
- ¾ cup sweet dried cranberries
- ½ cup chopped pecans
Dressing Ingredients
- ½ cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon poppy seeds
Instructions
- Combine the mayonnaise, vinegar, sugar, salt, and poppy seeds in a large mixing bowl. Whisk to combine.
- Add the broccoli, carrots, onion, cranberries, and pecans to the bowl with the dressing. Stir well to coat.
- Refrigerate at least one hour before serving to allow the flavors to meld. This can be made up to two days in advance. Stir again before serving.
Notes
Nutrition
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