Vidalia Onion Broccoli Slaw

I mostly grew up before broccoli was invented. Oh, we ate pounds and pounds of raw celery and carrots, but broccoli? Almost never. I wondered if this was true just in my house or all over, and in my 10 minutes of research, I discovered that broccoli consumption in 1970 was ½ pound per capita ... in 2010 it was 6 pounds per capita. While that doesn't really compete with, say, potatoes (126 pounds per capita), it is a substantial increase. And so we end our vegetable commodities report for the day ... don't you feel just a teensy bit smarter?

Now that we all love broccoli ... How about a nice broccoli slaw? It's grilling season and coleslaw is a wonderful partner for all things barbecued, and I have seen lots of broccoli slaw recipes lately. So I combined some of my favorite ideas and came up with a delicious and fruity Vidalia Onion Broccoli Slaw. My husband was skeptical, but willing to try it. And while two of our dear friends were willing to let us bring it for a potluck last night ... they did make a tossed green salad as a backup, just in case. And well, well, well ... everybody had seconds!

So this weekend, fire up the grill and make a nice broccoli slaw for a side dish! It's colorful, crunchy and yummy!



Vidalia Onion Broccoli Slaw


  • ½ cup mayonnaise
  • 1 (12 ounce) package broccoli slaw mix
  • 1 small apple, chopped
  • ½ cup dried cranberries
  • ¼ cup finely chopped green onions
  • Sunflower seeds (optional)


  1. In large bowl, combine Vidalia® Onion Dressing and mayonnaise.
  2. Stir in broccoli slaw mix, apple, dried cranberries and green onions.
  3. Garnish with sunflower seeds and additional cranberries, if desired. Serve immediately.

Makes 8-10 servings.

Tips and Hints

  • You can find broccoli slaw mix in the produce section of most grocery stores.
  • You could substitute regular coleslaw mix (shredded cabbage) if you wish, or do a blend of both.
  • This recipe is pretty flexible. It would be good with diced bell peppers, maybe some pineapple or even a drained can of mandarin oranges.
  • I have made coleslaw in the past using just Vidalia® Onion Dressing, but a consultant shared a recipe using it blended halfsies with mayo, so I wanted to try it. It was very creamy and delicious, and the dressing had a nice body to it.
  • I did not peel the apple (no need!).
  • My family really loved this - much more than I thought they would. In fact, my husband ranked all the items we had for dinner and the broccoli slaw was #1!
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