broccoli apple slaw broccoli apple slaw Israeli Kitchen No one ever said cole slaw had to be boring. (Photo: Sarah Berkowitz)

Broccoli apple slaw

A crunchy sweet and spicy salad that’ll have your tastebuds begging for more.

  • Yield: Serves 6
  • Prep time: 20 minutes

I’ve been told hanging out in the produce department results in healthier food purchases and more nutritious meals. So I tried it. I moseyed and I lagged and I really looked around, and lo and behold I discovered broccoli slaw. The first few times I bought broccoli slaw I treated it like cole slaw, but doused in a creamy salad dressing doesn’t do this cool product justice.

I finally wised up and tried a kicky vinaigrette, sweetened the deal with apples and craisins, and added black seeds for a cool finish. It worked. This salad is full of crunch, a wide range of flavors and textures, and of course, it’s packed with some of the best foods on Earth – broccoli, celery, apples and nuts.


    For salad:

  • 12 ounces broccoli slaw
  • 2 small gala apples
  • 2 stalks celery, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup pine nuts or cashew pieces
  • Black sesame seeds, for garnish
  • For dressing:

  • 1/3 cup olive oil
  • 1/4 cup seasoned rice vinegar
  • 2-3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons honey


Quarter and core the apple. Slice into thin strips and cut in half.

Place apples into large bowl and add broccoli, onion, celery and craisins.

Whisk together dressing ingredients. Pour over salad (just enough to coat), toss, and sprinkle with sesame seeds and nuts.

If you have the time, allow the salad to absorb the dressing in the fridge for an hour before serving. Hold off on adding the nuts and seeds until immediately before serving so they keep their crunch.

Related Topics: Salads, Vegetarian

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