Easy Greek Broccoli Slaw

Why You Will Love This Greek Broccoli Slaw

• No Mayo Needed. A lemon and olive oil dressing keeps this light and safe to leave out longer than a mayo based slaw would.
• Make Ahead Friendly. This actually improves as it sits, so it is an easy one to prep the day before.
• Big Mediterranean Flavor. Feta, kalamata olives, and oregano give this a completely different flavor than a typical mayo based slaw.
• Naturally Low Carb. With no added sugar in the dressing beyond a touch of honey, this fits easily into a low carb plate.
• Ready in 25 Minutes. No cooking at all, just mix the dressing and toss it with the slaw.

Ingredients for the Greek Broccoli Salad with No Mayo

• Bagged broccoli slaw provides the crunchy base and saves the step of shredding broccoli and cabbage yourself.
• Olive or avocado oil forms the base of the dressing and carries the rest of the flavors.
• Lemon juice brightens the dressing and cuts through the richness of the olive oil and feta.
• Honey or pure maple syrup rounds out the acidity with a touch of sweetness.
• Garlic adds a sharp, savory note to the dressing.
• Oregano brings the herbal, distinctly Greek flavor to the dressing.
• Dijon mustard helps the dressing emulsify and adds a little tang.
• Sea salt and a pinch of red pepper flakes season the dressing, with the red pepper flakes adding a small amount of heat.
• Feta adds a salty, tangy bite that is the backbone of the Greek flavor here.
• Red onion adds sharpness and crunch.
• Kalamata olives bring a briny, savory depth that plain black olives do not have.
• Slivered almonds or crushed pistachios add crunch and a bit of richness.

Making the Greek Broccoli Slaw

• In a medium bowl, whisk together the olive or avocado oil, lemon juice, honey, garlic, oregano, dijon mustard, sea salt, and red pepper flakes until well combined.
• In the same bowl, add the broccoli slaw, feta, red onion, kalamata olives, and almonds or pistachios. Combine well.
• Let the slaw sit for at least 10 minutes before serving, which gives the broccoli time to soften slightly and take on the flavor of the dressing.

Tips on Making the Best Greek Broccoli Slaw

• Let the slaw sit for at least 10 minutes, and up to a day, before serving. It actually improves the longer it sits, since the broccoli softens slightly and absorbs more of the dressing.
• Add the almonds or pistachios right before serving if you are making this ahead, since nuts can lose their crunch if they sit in the dressing too long.
• Taste and adjust the salt carefully, since both the feta and the kalamata olives already bring a good amount of salt on their own.

Troubleshooting Your Low Carb Greek Broccoli Slaw

1. Slaw tastes too salty. Cut back on the added sea salt next time, since the feta and olives both contribute a fair amount of salt on their own.
2. Dressing separated instead of staying combined. Whisk it again right before pouring it over the slaw, or add the dijon mustard first, since it helps hold the oil and lemon juice together.
3. Slaw is watery after sitting overnight. This is normal since the salt in the dressing draws some moisture out of the broccoli. Give it a quick stir before serving and drain off any excess liquid if it is more than a tablespoon or two.

Try my other salads like my apple Swiss salad, my autumn broccoli slaw, or my strawberry almond salad.

Try my other sides and salads also.

This slaw will make a great side for my city chicken recipe

FAQ's

This slaw earns its spot in a regular side dish rotation since it holds up well past the day it is made, unlike a lot of mayo based slaws that turn watery and sad by day two. The Greek flavors give it a genuinely different profile than a typical broccoli slaw, and it is flexible enough to swap the nuts, skip the feta, or adjust the heat depending on who you are serving.

Recipe