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overhead shot of salad, with two silver serving spoons in the bowl, sitting on a grey cloth.

Broccoli Stem Slaw

My Broccoli Stem Slaw is crisp, colourful and totally delicious. I make it from simple, everyday ingredients and yet every bite of this salad is full of texture and bright flavours, all of which complement each other. It is the perfect side dish to serve with a barbecue, alongside a family dinner or to take on a picnic. It is also ideal to serve alongside a burger or in a sandwich.
Course Salad, Side Dish
Cuisine International
Prep Time 40 minutes
Total Time 40 minutes
Servings 4 people
Calories 385kcal
Author Alexandra



  • 4 broccoli stems See Note 1
  • 1 large carrot See Note 2
  • 1 large apple See Note 2 and 3
  • 3 teaspoon lemon juice - freshly squeezed See Note 3
  • ¼ cup dried cranberries


  • ¼ cup whole egg mayonnaise
  • ¼ cup plain Greek yoghurt
  • 1 teaspoon Dijon mustard
  • 2 teaspoon honey
  • freshly ground black pepper - to taste
  • sea salt (add at the last minute) - to taste See Note 4


  • Wash and peel the broccoli stems, removing the tough, fibrous layer, using either a sharp knife or a vegetable peeler.
  • Cut the broccoli stalks into matchsticks (julienne). First, slice the stem into thin planks. Then stack them together and slice again to make matchsticks. See Note 5.
    Add the broccoli stem matchsticks to a bowl.
  • Wash the carrot and cut into matchsticks using the same method as for the broccoli stem. Add to the bowl with the broccoli stems.
  • Cut the apple into matchsticks, add to a separate small bowl and toss with the lemon juice. Then, add to the bowl with the broccoli stems and carrot.
  • Using the bowl which contained the apple, combine all the dressing ingredients well. Check that the balance of flavours is to your taste.
  • Add the dressing to the broccoli, carrot and apple and toss well together. See Note 6.
    Refrigerate for 30 minutes before serving to allow the flavours to blend together.
    Season to taste just prior to serving.
  • Serve with the dried cranberries sprinkled on top.


  1. The broccoli stems weighed 380gm (13 oz) before trimming and 270gm (9.5 oz) after trimming.
  2. You can peel the carrot and apple if you wish, or just wash well before slicing.
  3. Tossing the apple with the lemon juice will prevent it from oxidising and discolouring.
  4. If you would like to add salt, do so just before serving. If done early, the salt will draw moisture from the ingredients, making the dressing watery.
  5. You could also use a mandoline to julienne the vegetables or use the shredding disc of a food processor. It is better if they are not shredded too finely, some texture is preferable.
  6. If you’re preparing the salad in advance, prepare the slaw ingredients and the dressing separately. Toss them together about a half-hour before serving to allow the flavours to blend together.
  7. Please note, the nutritional information is based on this recipe serving four people as a side dish. The nutritional information is an estimate only. 


Calories: 385kcal | Carbohydrates: 60g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 323mg | Potassium: 2052mg | Fiber: 18g | Sugar: 26g | Calcium: 315mg | Iron: 5mg