Broccoli Slaw

by Dianne Wenz

Broccolli Slaw lr.jpg
Cole slaw is quintessentially Jersey to me, as it always conjures up images of late night trips to the diner for a club sandwich with a side of fries. This broccoli slaw is a healthy twist on the diner classic, and is the perfect side dish for your summer time cookout.


  • 1 bunch broccoli, cut into small, bite-sized florets
  • 2 carrots, shredded
  • ¼ red onion, diced
  • ¼ cup vegan mayonnaise, such as Vegenaise
  • 1 tablespoon yellow mustard
  • ½ avocado, mashed
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • sesame seeds


  1. Using a steamer basket in a pot of shallow water or an electric steamer, steam the broccoli for a few minutes, until bright green and firm-crisp. If you don’t have a steamer basket, you can lightly steam the broccoli in covered in shallow pan with a little water. You can use raw broccoli, but it’s harder to digest raw.
  2. Rinse the broccoli in cold water.
  3. In a small bowl, mix together the mayo, avocado, garlic powder, sea salt and black pepper
  4. Place the carrots, broccoli and onion in a large bowl, add the dressing and mix well. Top with sesame seeds.
  5. Refrigerate for a few hours or overnight, to allow the flavors to combine.  Serve chilled.