By Susan Voisin 20 Comments
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Crunchy, spicy, nutty, and sweet, this light broccoli slaw salad takes minutes to make and contains less than 70 calories per serving.
I’m getting used to the picky palate of my teenager, but I had begun to think that my husband D likes everything I cook. Not so, apparently. I let him sample this broccoli slaw salad before I did, and his lukewarm reaction had me scared to try it, so it was lunch the next day before I worked up the courage to try a bite. And another bite.
It was good–sweet and spicy, just the way I like my salads. The only things it lacked were some sweet bites of fruit and maybe some nuts for crunch. So I stirred in halved grapes and sprinkled the salad with roasted peanuts–and wound up gobbling up the entire bowl for lunch.
D now claims that he would have liked it better if he’d had it with the grapes and peanuts, and he’ll soon get a chance to test out that theory because this recipe is just so easy and delicious that I’ll certainly be making it again.
Making Broccoli Slaw
Next time I will probably use packaged broccoli slaw rather than laboring over both a spiralizer and a mandolin to grate the broccoli and carrots. Freshly made broccoli slaw is definitely more moist and flavorful than the packaged stuff, so if you don’t mind a little mess and effort, I recommend you use either a mandolin or a food processor and save the spiralizer for larger, softer veggies. Just be sure you peel the broccoli stalks and cut off the bottom 1/2 inch or so to remove all the tough, woody areas before you start your shredding.
5 from 4 votes
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Broccoli Slaw with Pineapple Curry Dressing
Crunchy, spicy, nutty, and sweet, this light broccoli slaw salad takes minutes to make and contains less than 70 calories per serving.
Prep Time 10 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 10 minutes minutes
Servings 4
Author Susan Voisin
Ingredients
- 8-10 ounces broccoli slaw about 4 large broccoli stalks and 2 carrots, shredded
- 1 tablespoon natural peanut butter or other nut butter
- 1/4 cup pineapple juice
- 2 tablespoons apple cider vinegar or white balsamic vinegar
- 3/4 teaspoon mild curry powder see notes
- 1/4 teaspoon red pepper flakes
- 4 drops monkfruit sweetener or other sweetener to taste
- 1/2 cup sliced grapes or chopped pineapple
- roasted peanuts for garnish optional
Instructions
Place the broccoli slaw into a serving bowl.
Put the peanut butter into a small bowl and whisk in the pineapple juice. Add the vinegar, curry powder, and red pepper flakes. Check the flavor and add stevia or other sweetener to taste. Pour over broccoli slaw and mix well.
Refrigerate for at least an hour to allow flavors to develop. Stir in grapes or pineapple just before serving, garnished with a sprinkling of roasted peanuts, if desired.
Notes
A quality curry powder, such as Maharajah, will provide the best flavor.
One serving is 1 point on Weight Watchers Freestyle program.
Nutrition Facts
Broccoli Slaw with Pineapple Curry Dressing
Amount Per Serving (1 serving)
Calories 67Calories from Fat 21
% Daily Value*
Fat 2.3g4%
Sodium 31.6mg1%
Carbohydrates 9.6g3%
Sugar 4.8g5%
Protein 2.9g6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional info is approximate.
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Reader Interactions
Comments
Lin
June 20, 2013 at 12:18 pmThis salad sounds so good! I might leave out the red pepper flakes, because we do not like food that is too hot….but am going to try this soon! Thank you for sharing!
Reply
June 21, 2013 at 2:33 pm You’re welcome, Lin! I meant to mention that the red pepper flakes could be “to taste” because I know not everyone likes their food the same “temperature.” 🙂
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June 20, 2013 at 12:33 pm This looks right up my alley! Love the combination of pineapple and spices. So good 🙂
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June 20, 2013 at 2:39 pm i think i will love these flavors together! yeah i used to think the same about my hubbs, that he eats everything i made and usually really likes it. then i started experimented with gluten free baking and things changed:)
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June 20, 2013 at 3:58 pm What an interesting slaw. I would never have thought of that in a million years. It sounds really delicious. I am lusting after that first bowl too!
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betsy
June 20, 2013 at 4:23 pmI am a lazy cook. I would throw in a can of crushed pineapple, instead of separately putting in juice and chopped pineapple.
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June 20, 2013 at 10:02 pm Hi Susan,
This looks absolutely fantastic–my kind of salad!! I will definitely try this out when I’ve got some broccoli stalks to use up, or when I have a package of broccoli slaw. I put grapes in my salad all the time. I am putting this on my “to eat” list!!
Thank you,
moonwatcher
ps: it looks gorgeous too 🙂
Reply
Marta @ What Should I eat for breakfast today
June 21, 2013 at 7:54 amI like all the ingridients so I think I’ll like it 🙂 So far I have only a partner T. to taste new meals and he likes everything, haha.
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Amy
June 29, 2013 at 12:37 amI made the pineapple variant without the stevia or grapes and with chunks of pineapple and some red kidney beans. It was also very quick to toss together on a week night. I ate it for lunches through out the week and each time it was delicious! I foresee it becoming a lunch staple.
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Estelle
July 1, 2013 at 7:43 pmI just made this salad and absolutely love it! It is at the moment in the fridge (since I have to wait for an hour!) and even without the grapes and peanuts added in yet, I already loved the first taste. I love curry in salad dressings and this sweet and spicy combination certainly is a winner.
Reply
Estelle
July 1, 2013 at 8:41 pmMy hour is up and I just ate a whole bowl of this delicious salad! I tastes great. The only changes I made was I didn’t use the sweetener in the dressing and my broccoli slaw had some shredded red cabbage in as well. The grapes lends a lovely sweetness and I quickly roasted some raw peanuts in a little pan on the stove and put these on top. Sweet and crunchy with some warm peanuts on top. What’s not to love? I will certainly make this very regularly now!
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Heather
July 1, 2013 at 9:47 pmOur household is not (yet?) fully vegan, but we are trying to eat a more plant based diet. Made this tonight and it was a hit with the whole family. Didn’t have pineapple or juice so substituted orange and a bit of lemon. Also used a bit of honey and some pineapple habanero dressing my husband picked up at Costco. Delicious!
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Melissa
July 3, 2013 at 5:40 amI tried this right after it was posted – and it has become my daily lunch. I use bagged broccoli slaw and it takes less than 5 minutes to throw together – perfect for work mornings. It completely fills me up for the long day but more importantly, it’s sooooo delicious. I am obsessed with it and have given the recipe out to so many people!
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July 3, 2013 at 8:04 am Melissa, you don’t know how happy I am to hear that! Thanks for letting me know that I’m not the only one who loves this recipe.
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S
July 8, 2013 at 2:55 pmMy local supermarket has fresh, store made broccoli and rainbow slaw. It’s much more tender than the packages.
I’ve got curry haters in my house, so I made something similar.
Rainbow slaw, thin sliced hearts of palm, avocado, dried tart cherries, in an orange sesame dressing.
Well… Maybe not similar…but so good!Reply
Mikelle
July 14, 2013 at 7:51 amI have made this salad a few times now. The first bite was underwhelming so I put it back into the fridge overnight. The next day it was amazing. It really gets more flavorful over time!! Love it.
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Sandy
December 31, 2013 at 10:15 pmso easy and so good! I didn’t use the sweetener and of course had to put extra red pepper flakes in! But come on now: 4 servings? ha. 2 maybe. Of course I’m eating it as a meal, not a side dish!
thank you for another wonderful recipe!
Reply
Esther
February 28, 2016 at 3:32 pmI wonder if tahini would work well to replace the peanut butter? I would love to take this to work but schools are peanut free. Any other ideas for replacing the pb?
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February 28, 2016 at 3:41 pm I think tahini would be a good substitute, but start with less because it may not take as much since tahini has such a strong flavor.
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alyne assunto
March 28, 2020 at 5:32 pmThis recipe is definitely a keeper. and I will make it again. I didn’t have any nut butter so I used Jiff peanut powder. It was a good sub, taste-wise, but the dressing was not as creamy as it could have been. Next time I will try it with the peanut butter or at sub aquafaba for the water so the dressing has a little more body. I couldn’t find canned pineapple except for crushed, which I didn’t think worked as well in the salad as fresh or chunks would have. I added the pineapple to my first serving but not the rest. I ate the entire bowl (12 oz bag of broccoli slaw) in one sitting; it was that delicious! It was addicting and I could not stop. The curry dressing would be good on other salads as well.
Reply
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