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Learn how to make a delicious and nutrient-packed creamy broccoli slaw salad with cranberries and celery. This salad is perfect as a side dish with grilled or roasted chicken or steak. It’s paleo, gluten-free, and Whole30-friendly.
Dressing (without yoghurt)
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Bring a saucepan of water to a boil. Add the broccoli and cook for 2 minutes, then strain and rinse under cold water. Let it cool off slightly, then chop up into smaller pieces.
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Combine the dressing in a mixing bowl. Add the rest of the ingredients and the chopped broccoli. Mix well and serve.
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This salad keeps well overnight in the fridge. If making ahead of time, keep the salad separated from the dressing until serving.
Calories: 248 kcal | Carbohydrates: 21g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 195mg | Potassium: 568mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1050 IU | Vitamin C: 139mg | Calcium: 93mg | Iron: 1mg
Keywords: Broccoli, Sides, Side Dishes, Salad, Coleslaw, Christmas, Thanksgiving, Cranberries, Celery, Slaw