Easy No-Mayo Autumn Slaw

Name: Easy No-Mayo Autumn Slaw
Prep time: 20 min
Total time: 25 min
Ingredients: 2-12 ounce bags of broccoli slaw; 1 medium red onion sliced thin; 2 cups of toasted pecans (or your favorite nut); 1 cup of dried cranberries; 2 apples (Fuji, Honeycrisp, or Granny Smith sliced into matchsticks); ½ cup of avocado oil; ¼ cup of apple cider vinegar; 3 tablespoons of Sugar or pure maple syrup; 1 teaspoon of black pepper; ½ teaspoon of sea salt

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This vegan Autumn Broccoli Slaw captures the essence of the season in one simple bowl. It's a no-mayo slaw that gets its bright flavor from an apple cider and pure maple syrup dressing. Ready in 25 minutes, it's a great choice for weeknight dinners or holiday gatherings.

Why You'll Love This Autumn Slaw

Ready in minutes You only need 25 minutes from start to finish, with most of that time spent simply assembling your ingredients.
Budget-friendly base Using bagged broccoli slaw keeps costs low while maximizing texture and convenience.
No heavy dressings The light vinaigrette uses maple syrup and apple cider vinegar instead of heavy mayo, keeping it fresh and tangy.
Great texture contrast Every bite offers a satisfying crunch from the toasted pecans, crisp apples, and shredded broccoli.
Highly adaptable You can swap out the nuts, choose your favorite apples, or adjust the sweetness to match what you have on hand.

Ingredients for the Autumn Slaw

Broccoli is Healthy Broccoli slaw often provides a slightly higher concentration of vitamins A and C, as well as fiber, compared to traditional green cabbage slaws. Both options are highly nutritious, but utilizing broccoli stems is a great way to add extra nutrients and a unique texture to your plate.
Red Onion Adds a sharp, savory bite that cuts through the sweetness of the fruit. Slicing it very thin distributes the flavor evenly.
Toasted Pecans Bring a rich, buttery depth and an extra layer of crunch. Toasting them for five minutes coaxes out their top flavor.
Dried Cranberries Offer a chewy texture along with a sweet and tart pop of flavor that fits the seasonal theme.
Fresh Apples Provide juicy sweetness and a crisp texture. Varieties like Honeycrisp, Granny Smith, or Cosmic Crisp work beautifully here.
Avocado Oil Chosen for its neutral flavor profile, allowing the bright apple cider and maple notes to shine without being weighed down.
Apple Cider Vinegar The key acid component that provides a fruity, tangy brightness to balance the sweeter elements.
Pure Maple Syrup Adds a warm, natural sweetness that complements the apples and pecans. You can substitute granulated sugar if needed.
Sea Salt and Black Pepper Essential seasonings that tie all the sweet, tart, and savory elements together.

Making the Autumn Slaw

Toast the Pecans Place your pecans in a dry skillet over medium heat for about 5 minutes. Stir them frequently until they are fragrant and lightly golden, then remove them from the heat to cool completely.
Prep the Fruits and Veggies Using a sharp knife or a mandoline, slice your red onion into paper-thin strips. Wash your chosen apples, core them, and slice them into matchsticks.
Assemble the Slaw Base In a large mixing bowl, combine the two bags of broccoli slaw, thin red onion slices, toasted pecans, dried cranberries, and apple matchsticks.
Mix the Dressing In a separate small bowl or mason jar, combine the avocado oil, apple cider vinegar, pure maple syrup, sea salt, and black pepper. Whisk or shake vigorously until the ingredients are fully combined and slightly emulsified.
Toss and Serve Pour the dressing directly over the salad mixture. Use a pair of kitchen tongs to thoroughly toss the ingredients, ensuring the dressing is evenly distributed. Serve immediately, or chill in the refrigerator until ready to eat.

Tips for Making the Vegan Broccoli Slaw

Toast for Maximum Flavor Do not skip toasting the pecans. Taking just 5 minutes to warm them up in a skillet releases their natural oils, making them much more flavorful and crunchy.
Control the Onion Bite If you find raw red onion to be too sharp, soak the thin slices in cold ice water for 10 minutes after cutting them. Drain and pat them dry before adding them to the bowl to mellow out the flavor.
Choose the Right Maple Syrup Make sure you are using 100% pure maple syrup rather than artificial pancake syrup. Pure maple syrup has a thinner consistency and a complex flavor that blends smoothly into vinaigrettes.

Troubleshooting Your Fall Broccoli Slaw

The Slaw is Too Dry Broccoli slaw absorbs dressing over time. If you find it needs more moisture after sitting, whisk together an extra tablespoon of avocado oil and a teaspoon of apple cider vinegar, then toss it in.
The Apples are Turning Brown If you are cutting your apples ahead of time, toss the matchsticks in a tablespoon of lemon juice or a bit of the apple cider vinegar from the recipe to prevent oxidation.
The Dressing is Separating Because this dressing does not contain an emulsifier like mustard, it will separate naturally if left to sit. Give it a vigorous whisk or shake right before pouring it over the salad.

If you like this recipe you will love my broccoli ramen slaw and my apple Swiss salad!

This slaw would go great with my slow roasted pork shoulder recipe and my City Chicken recipe.

FAQ's

Can I make this Autumn Broccoli Slaw ahead of time?

Yes, you can prepare this slaw a few hours ahead. For the best crunch, combine the slaw ingredients in one bowl and keep the dressing in a separate container. Toss them together just before serving.

How long does this broccoli slaw last in the refrigerator?

Once the dressing is added, the slaw will keep in an airtight container in the refrigerator for up to 2 days. The slaw will soften over time but will still be delicious.

What can I use instead of pecans?

This recipe is very flexible. You can easily substitute the pecans with toasted walnuts, slivered almonds, or even roasted pumpkin seeds for a different flavor and crunch. For a nut-free version, simply omit them.

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What main dishes would you serve with this slaw?

This slaw pairs wonderfully with roasted meats like my slow-roasted pork shoulder, grilled chicken, or baked salmon. It's also a fantastic side for sandwiches or burgers.

Can I use a different type of oil for the dressing?

Absolutely. While I use avocado oil for its neutral flavor, you could also use a light olive oil or another neutral-flavored oil like grapeseed oil.