Poppy Seed Broccoli Slaw

White cabbage coleslaw is so 1962! It’s time to try a broccoli-based version, which offers greater nutritional bang for the bunch (more potassium, magnesium and vitamins A and C). With this mayonnaise-free, gluten-free recipe, the new-age hamburger sidekick will quickly convince even the most “traditional” guests that it’s okay – even enjoyable – to eat a healthier slaw. Hello, 21st Century!

Broccoli Slaw Salad Recipe

Poppy Seed Broccoli Slaw
Serves 8

1 cup dried cranberries
1 bag (10 oz.) pre-sliced broccoli slaw
1/3 cup poppy seed dressing
½ cup chopped pecans or slivered almonds


  1. In a large bowl, combine all ingredients together.
  2. Stir until all of the slaw is covered in dressing. Add more dressing if you like it creamier, but note that the broccoli will absorb the dressing as it sits. A little really goes a long way.
  3. Cover and put in the fridge for a few hours, so the flavors fuse together. This tastes best when made a day in advance.

About Liz Lotts

Liz Lotts is a personal-trainer-turned-triathlete who is admittedly addicted to long distances and wants to share her real-life lessons as an endurance athlete.

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