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    Home » Recipes » Salads

    Published: Mar 27, 2022 · Modified: May 21, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

    Broccolini Slaw

    Jump to Recipe Print Recipe

    This broccolini slaw recipe is light and fresh, with crisp vegetables and a flavourful mint dressing. Perfect as a vegan side dish for BBQs, picnics and potlucks!

    broccolini slaw in a grey bowl next to a bunch of broccolini and salad servers.

    As BBQ season approaches and the sun is shining a bit more often, salads and slaws are back on the menu in my home! Always a crowd-pleaser, they are simple to do and go well with meats, fish and other plant-based dishes.

    If you are a slaw fan, then you may also like to see my tropical mango coleslaw and my kale apple slaw which are both full of flavour from the sweet fruit. And my pear and fennel salad is lovely as a side with its fresh mint dressing.

    This broccolini slaw has a spring feel to it, with the fresh, finely diced, vegetables and a fun mint dressing. I definitely recommend planting your own mint to enjoy through the summer months!

    Jump to:
    • ⭐ Why this recipe is so good
    • 🥦 Ingredients
    • 📖 Variations on the recipe
    • 🔪 Step by step instructions
    • 💭 Recipe tips and notes
    • 📋 Frequently asked questions
    • 🥗 More tasty salad recipes
    • 📖 Recipe

    ⭐ Why this recipe is so good

    Fresh and light. The combination of fresh vegetables and the mint dressing make this slaw feel very summery.

    A healthier slaw. As a slaw without mayo, it's a bit healthier than the regular kind. We use an olive oil based dressing which has many health benefits instead.

    Easy to make. A super simple recipe that just requires a bit of dicing and grating and then combining the ingredients!

    🥦 Ingredients

    We use the traditional slaw ingredients for this recipe, but with a few swaps and additions to make it a bit different.

    all the ingredients to make broccolini slaw.

    See the recipe card below for the full ingredients list and their quantities, but some notes on a few of them:

    • Broccolini - this has various names, including tenderstem broccoli. It has long stems rather than being a more round shape, as with broccoli. A little sweeter than broccoli, you can either use a mandolin if you have one, or slice very finely for this slaw.
    • Cabbage - either use just white cabbage, or a mix of red and white as I do. Slice finely so it isn't too crunchy and so the dressing helps soften it slightly.
    • Mint - this is always growing in my garden in the summer months, and adds so much flavour. Adjust the amount to taste preference. Cabbage is quite subtle in taste so can take a 'bigger' flavour from the dressing.

    📖 Variations on the recipe

    Adjust the amount of mint, garlic and apple cider vinegar in the dressing to taste preference.

    My low histamine readers may wish to leave out the vinegar, or swap for white distilled vinegar if more suitable for them.

    Red cabbage has a ? as a liberator on the SIGHI list, so my low histamine readers may wish to stick to using white cabbage unless they know they tolerate it well.

    close up of broccolini slaw in a grey bowl with a brown rim next to broccolini stems.

    🔪 Step by step instructions

    Making this broccolini slaw is really quite easy, and has just a few steps.

    Steps 1 & 2

    Add all the dressing ingredients to your blender and then blend. Have a taste and adapt to preference with more oil, mint or garlic.

    mint dressing ingredients in a blender cup.
    mint dressing in a blender.

    Step 3

    Finely dice the broccolini. Cut the flowers at the end of the stem, and then dice the stems very finely. Personally I like to dice at a slight angle, as in the photo below. Alternatively, if you have a mandolin, you can use this to finely slice the broccolini.

    Step 4

    Add all the slaw ingredients to your bowl and then drizzle over the dressing. Toss to combine so the vegetables are all coated in the dressing.

    diced broccolini on a wooden board.
    slaw ingredients in a glass bowl.

    💭 Recipe tips and notes

    • Dice the vegetables, particularly the broccolini and cabbage very finely as they are slightly tougher vegetables.
    • Combine the dressing well with the slaw so all the vegetables are fully coated.
    • Adjust the ingredients for the slaw, particularly the mint and garlic, to taste preference.

    📋 Frequently asked questions

    What is the difference between broccoli and broccolini?

    Broccolini has long stems rather than a more round 'head' as broccoli has. It's slightly sweeter and more subtle in taste.

    Can I use broccoli instead of broccolini in this slaw?

    Yes, you can but I would suggest dicing very finely as it has a tougher texture than broccolini. Discard any parts of the stem that are particularly tough.

    Can I use mayo instead of the oil-based dressing?

    Yes, you can use mayo if this is suitable for you. My low histamine readers will probably find using the oil dressing better for them.

    broccolini slaw in a grey bowl next to a bunch of broccolini.

    🥗 More tasty salad recipes

    Find many tasty salad recipes to enjoy for summer picnics and BBQs including my apple quinoa salad and my tahini kale salad. Here are some recent recipes to check out!

    • Pesto Orzo Salad
    • Mango Cucumber Salad
    • Cucumber Beetroot Salad
    • Tahini Kale Salad

    I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐ or review if you tried the recipe!

    📖 Recipe

    broccolini slaw in a grey bowl next to a bunch of broccolini.

    Broccolini Slaw (without Mayo)

    Claire
    This broccolini slaw is light and fresh, with the best crunch and a tasty mint dressing. Perfect for summer picnics, lunches and BBQs.
    5 from 7 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Lunch, Salad, Side Dish
    Cuisine American, British
    Servings 6 servings
    Calories 84 kcal

    Equipment

    • Box grater
    • Blender
    • Sharp knife

    Ingredients
      

    • 8 broccolini stems finely diced
    • 2 cups white cabbage shredded
    • 1 cup red cabbage shredded
    • 1 large carrot grated
    • small handful mint leaves diced

    For the mint dressing

    • ¼ cup fresh mint leaves
    • 3 tablespoon extra virgin olive oil
    • 2 teaspoon apple cider vinegar or white distilled vinegar
    • 2 small garlic cloves
    • 1 teaspoon maple syrup
    • pinch salt
    • pinch black pepper optional

    Instructions
     

    • Make the mint dressing by adding all the ingredients to a blender and blending to a dressing. Taste test and adjust with more oil or vinegar to preference.
    • Finely dice the broccolini. See the notes in the post above for more details.
    • Add all the vegetables to a bowl and drizzle over the dressing. Toss to combine.

    Notes

    • Dice the vegetables, particularly the broccolini and cabbage very finely as they are slightly tougher vegetables.
    • Combine the dressing well with the slaw so all the vegetables are fully coated.
    • Adjust the ingredients for the slaw, particularly the mint and garlic, to taste preference.
    • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
     
    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • red cabbage scores 0, but has a ? as a liberator.
    • broccolini is not rated on the list. Broccoli scores 0.
    • apple cider vinegar scores 1. Note that some people cannot tolerate vinegar at all, and can omit from the recipe.
    • garlic, which scores 1.
    • black pepper, which scores 2.

    Nutrition

    Calories: 84kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 18mgPotassium: 133mgFiber: 1gSugar: 3gVitamin A: 2296IUVitamin C: 20mgCalcium: 29mgIron: 0.4mg
    Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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