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Broccoli Slaw Salad With Cranberries & Celery (Paleo, Gluten-Free)

Broccoli Slaw Salad With Cranberries & Celery

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Par-boiled
  • Cuisine: American
  • Diet: Gluten Free


Learn how to make nutritious and super tasty, creamy broccoli slaw salad with cranberries and celery. It’s great as a side dish with almost any protein but especially grilled or roast chicken or steak. This broccoli cranberry salad is paleo, gluten-free and Whole30-friendly.


  • 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.


  • Serving Size: 1 cup of salad (dressing with yoghurt)
  • Calories: 119
  • Sugar: 8 g
  • Sodium: 417.3 mg
  • Fat: 6.1 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 14.6 g
  • Fiber: 3.3 g
  • Protein: 3.8 g
  • Cholesterol: 4.1 mg

Keywords: Broccoli, Slaw, Coleslaw, Cranberries, Thanksgiving, Christmas, Sides, Side Dishes, Salad, Celery

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