Broccoli Slaw with Craisins and Pecans

Why You’ll Love This Recipe

I love how fast and simple this recipe is—it takes just five minutes of prep and uses only a handful of pantry and fridge staples. The combination of creamy mayo, sweet dried cranberries, and crunchy pecans makes it both satisfying and refreshing. It’s vegetarian, low carb, and perfect as a make-ahead side for barbecues, potlucks, or weekday dinners. Plus, since it doesn’t rely on seasonal produce, I can enjoy it any time of year.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• light mayonnaise

• apple cider vinegar (or white vinegar)

• sugar (or sugar substitute)

• broccoli slaw

• dried cranberries

• chopped pecans

• salt and pepper to taste

Directions

1. I start by mixing the mayonnaise, vinegar, and sugar in a large bowl until smooth.

2. Then I add the broccoli slaw to the bowl and toss it with the mayo mixture until it’s evenly coated.

3. After that, I stir in the dried cranberries, chopped pecans, and season it all with a pinch of salt and pepper.

4. Once everything is well combined, I cover the bowl and refrigerate it for about 25 minutes to let the flavors meld.

5. Just before serving, I give it a good stir to freshen it up.

Servings and timing

This recipe serves 6 people.
Prep time: 5 minutes
Resting time: 25 minutes
Total time: 30 minutes

Variations

• I sometimes swap the dried cranberries for golden raisins or chopped dried apricots for a different kind of sweetness.

• For extra crunch, I add sunflower seeds or slivered almonds instead of pecans.

• When I want a dairy twist, I sprinkle in a bit of crumbled feta or goat cheese.

• To make it vegan, I simply use vegan mayo and a plant-based sweetener.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator, where they stay fresh for up to 3 days. Since it’s a chilled slaw, I never reheat it—I just stir it well before serving again to redistribute the dressing and keep it tasting fresh.

FAQs

What is broccoli slaw made from?

Broccoli slaw is typically made from shredded broccoli stems, often mixed with carrots and red cabbage. In this recipe, I use just the broccoli slaw mix which brings crunch and a mild flavor.

Can I make this slaw ahead of time?

Yes, I like to make it a few hours in advance or even the day before. The flavors deepen as it rests in the fridge, and it stays crisp for a couple of days.

What can I use instead of pecans?

If I’m out of pecans, I use walnuts, almonds, or even sunflower seeds. All of them add a nice texture and flavor.

Is this slaw suitable for a low-carb diet?

Yes, this slaw is naturally low in carbs, especially if I use a sugar substitute. It’s a great option for anyone watching their carb intake.

Can I use regular mayonnaise?

Absolutely. I often use light mayo to keep it a bit lighter, but full-fat mayo works perfectly and adds a richer taste.

Conclusion

This Broccoli Slaw with Craisins and Pecans is one of those side dishes I keep coming back to. It’s quick, easy, flavorful, and always a hit at the table. Whether I’m making it for a summer BBQ or just want something simple on a busy night, it never disappoints. With just a few ingredients and minimal effort, it delivers big on crunch and flavor.

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