Since my husband’s by-pass heart surgery, we have been eating more lean proteins and a lot of vegetables. Sometimes it gets a little boring eating the same veggies over and over. So I’m always looking for new ways to fix favorites, like broccoli and cauliflower.

Today I have a really yummy alternative to coleslaw with cabbage. It uses broccoli instead of cabbage. Let me know in the comments below, if you try it.

Recipe - Crisp and Crunchy Broccoli Slaw

This super quick recipe is perfect for those nights you want a light and tasty side dish without pulling out another pot or pan. Just toss the ingredients into a large bowl and give it a quick stir to combine ~ and viola! You have a satisfying side dish or a crunchy filling for sandwiches or lettuce wraps.
Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine American
Servings 4 Servings


  • 1 12 ounce bag Broccoli Slaw Found in the refrigerated area where you find bagged spinach
  • 1/4 Cup chopped fresh parsley Chopped
  • 2 Tablespoons Avocado Oil Mayonnaise
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Teaspoon Whole Celery seed
  • Salt and Pepper to taste


  • 1. Add broccoli slaw, parsley, avocado oil mayonnaise, cider vinegar, and celery seed to a large glass or other non-reactive bowl and stir to combine. Season with salt and pepper, to taste. 2 Serve immediately or place in the refrigerator for a couple hours to chill, if desired. Enjoy!


Planning Tip:  You can serve this recipe immediately at room temperature. However, for best results, cover and place in the refrigerator for a couple of hours (or overnight) to give the flavors a chance to combine.