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!
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 version 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!
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!
We use the traditional slaw ingredients for this recipe, but with a few swaps and additions to make it a bit different.
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.
Step by step instructions
Making 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.
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.
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.
Frequently asked questions
Broccolini has long stems rather than a more round 'head' as broccoli has. It's slightly sweeter and more subtle in taste.
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.
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.
Box grater - to grate the carrot.
Sharp knife (or mandolin) - to finely dice the cabbage and broccolini.
Blender - to make the mint dressing, or I use a NutriBullet.
More salad recipes to enjoy
Find many tasty salad recipes to enjoy for summer picnics and BBQs. Here are some recent recipes to check out!
Broccolini slaw (without mayo)
- 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
- 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.
- 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.
- 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.