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overhead shot of broccoli slaw with matchstick slices of cucumber and red bell pepper in white bowl on background of distressed painted black wood with fork in upper right

Broccoli Slaw

Author: Janet Harlow
Course: Salads
Cuisine: American
Servings: 4 cups
Broccoli slaw is a great way to use those pesky broccoli stalks
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Prep Time 15 mins
Total Time 15 mins


  • 8 broccoli stalks or 3 cups broccoli slaw
  • 1 red bell pepper
  • 1 persian cucumber or 1/2 regular cucumber
  • 1/4 cup toasted slivered almonds
  • 3 Tbsps prepared pesto I use American Basil Dairy-Free
  • 2 Tbsps mayonnaise
  • 1 Tbsp mustard
  • 1 Tbsp agave nectar
  • 2 tsps apple cider vinegar
  • 1/2 tsp salt
  • pepper


  • In a large bowl, whisk the pesto, mayo, mustard, agave, vinegar, salt and pepper together. Set aside.
  • Use a vegetable peeler to shave off the outer layer of the broccoli stalks.
  • Shred the stalks using a food processor or box grater. Slice the pepper and cucumber in to thin strips.
  • Add the shredded broccoli, cucumber, pepper and almonds to the dressing and stir thoroughly.
  • Taste. You may want to add more pesto or salt. Add a little at a time and taste until you like it.
  • Variations: Add sliced green apple, red cabbage or any salad veggie you have!
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.