Broccoli Slaw Salad With Cranberries & Celery

Broccoli Slaw Salad With Celery & Cranberries

Have you ever tried using broccoli in a salad? Sure, serving it boiled or steamed with a drizzle of olive oil or a dollop of butter is simple and delicious, but I tell you what, broccoli in a cold salad is absolutely fabulous. Ever since I made my broccoli, apple and bacon salad with creamy salad for the Salad A Day cookbook, I’ve been a little obsessed and coming up with different variations of broccoli salads.

Today’s paleo broccoli salad is actually a part of a bigger meal, which I shared in a separate blog post, but it was so delicious that it deserved its own recipe page. It’s a chopped broccoli slaw with crunchy celery, dried cranberries and creamy, ranch-like dressing. It’s great on its own as a light salad or you can top it with grilled chicken, crispy bacon, prawns or poached egg.

Cook’s notes

  • Broccoli is partially cooked (only slightly), so it’s not totally raw and therefore a little easier to digest. You could also use cauliflower instead.
  • Cranberries are dried cranberries, and yes they have a little added sugar but I am only using a very small amount for the whole salad (mostly for some sweetness) and I personally don’t sweat it. You are welcome to use unsweetened dried cranberries or another type of dried fruit such as raisins or sultanas, chopped dried apricots or dried apples – they would all work nicely in this salad.
  • Finally, the dressing contain a little Greek yoghurt, but it can absolutely be made without it. Simply add more mayonnaise or coconut cream/yoghurt.
  • Whole30: Use fresh fruit like diced grapes, apple or blueberries instead of dried fruit, and omit the Greek yoghurt. AIP: Use olive oil and coconut cream/yoghurt based dressing instead of mayonnaise.

Related: 10 Tasty Paleo Salad Dressings


Broccoli Slaw Salad With Cranberries

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 4 1x
  • Category: Salad



  • 1 head of broccoli (large), broken into florets
  • 2 celery sticks, diced into small cubes
  • 3 tablespoons of dried cranberries, chopped
  • 2 spring onions/scallions, chopped (green and/or pale green parts)

Dressing (with yoghurt)

  • 2 tablespoons Greek full-fat yoghurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard or yellow
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt and pinch of pepper

Dressing (without yoghurt)

  • 3 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • Then as above


  1. 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.
  2. Combined the dressing in a mixing bowl. Add the rest of the ingredients and the chopped broccoli. Combine well and serve.
  3. This salad keeps well overnight in the fridge. If making ahead of time, keep the salad separated from the dressing until serving.

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Broccoli Slaw Salad With Celery & Cranberries


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