Quinoa Broccoli Slaw with Honey-Mustard Dressing
Healthy broccoli slaw recipe with quinoa, toasted almonds and basil tossed in a tangy honey-mustard dressing (no mayo)! This slaw will be a hit at potlucks.
Updated by Kathryne Taylor on September 5, 2024
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Confession: I wanted to include this tangy broccoli slaw recipe in my epic salads roundup (it deserves to be in it), but the photos were so green and unappetizing that I couldn’t do it. All I could think when I looked at the post was, “Ribbit, ribbit, ribbit!”
Today, I’m re-sharing it with better photos and pushing it to the top of the blog in case you have overlooked it the past couple of years. Ribbit!
Even with a pop of complementary color (the coral napkin), the slaw is undeniably very green as written. I’ve heard from some commenters who have added some color with dried cranberries or chopped apple, which sound like delicious additions to me.
This broccoli slaw was roughly inspired by an awesome mayo-free broccoli and potato salad that my friend Sarah brought to a spring potluck two years ago. It’s not too far off from my Greek broccoli salad and colorful beet and quinoa salad, but it was just too good to keep to myself.
Shredded broccoli florets form the foundation for this slaw, which you can easily make yourself in a food processor (or you can skip a step and buy pre-shredded broccoli slaw).
Cooked quinoa blends right in, thanks to its similar texture and complementary flavor. Add toasty almonds, a tangy honey-mustard dressing and chopped basil for little bursts of freshness flavor, and you have one fantastic mayo-free broccoli slaw.
Watch How to Make Perfectly Fluffy Quinoa
Quinoa Broccoli Slaw with Honey-Mustard Dressing
Mayo-free, healthy broccoli slaw recipe with quinoa, toasted almonds and basil tossed in a tangy honey-mustard dressing! This gluten-free slaw will be a hit at potlucks and packs well for lunch, too. For best flavor, plan on letting the slaw rest for 20 minutes or more before serving. Recipe yields about 4 servings.
Ingredients
Slaw
- ¾ cup uncooked quinoa
- 1 ½ cups water
- ½ cup slivered or sliced almonds
- 1 ½ pounds broccoli (about 2 large or 3 medium heads) or 16 ounces shredded broccoli slaw
- ⅓ cup chopped fresh basil
Honey-mustard dressing
- ½ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons smooth Dijon mustard
- 1 tablespoon apple cider vinegar or more lemon juice
- 1 tablespoon honey
- 2 medium cloves garlic, pressed or minced
- ½ teaspoon sea salt
- Freshly ground pepper, to taste
- Red pepper flakes, optional (for heat)
Instructions
- To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
- Meanwhile, toast the almonds: In a small skillet over medium heat, toast the almonds, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 to 7 minutes. Transfer to a large serving bowl to cool.
- To prepare the broccoli (if you’re not using prepared broccoli slaw), trim off any brown bits from the florets and stems, then slice the florets off the stems into manageable pieces. Use a paring knife to peel off the tough, woody perimeter of the broccoli stems and then discard those pieces. Now you can feed the broccoli florets through your food processor using the slicing blade, then switch to the grating blade to shred the stems. Alternatively, you can shred the broccoli with a mandoline or by hand with a sharp knife.
- Combine all of the dressing ingredients in a liquid measuring cup and whisk until emulsified. The dressing should be pleasantly tangy and pack a punch. If it’s overwhelmingly acidic, add a little more honey to balance out the flavors. If it needs more kick, add a bit more mustard or lemon juice.
- Add the shredded broccoli slaw, cooked quinoa and chopped basil to your large serving bowl. Pour the dressing over the mixture and toss until well mixed. Let the slaw rest for about 20 minutes to let the flavors meld.
Notes
Make it vegan: Substitute maple syrup for the honey.
Make it nut free: I bet sunflower seeds would be a great alternative to the almonds.
Storage suggestions: This salad keeps well overnight. Brighten up leftovers with a squeeze of lemon juice and maybe an extra drizzle of olive oil and dash of salt, too.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This was such a delicious and flexible recipe – I used packaged broccoli slaw because I wanted a coleslaw consistency, and added a chopped mango and red bell pepper just because they were floating around my fridge. There are so many wonderful fruits and vegetables that can be thrown in, both fresh and dried – only limited by your imagination (and what’s floating around your fridge!)
Delicious! Love the fact that it is mayo free and lasts for a couple days. Great for meal prep and satiating. Definitely a keeper of a recipe!
Looks amazing; I made a different quinoa salad for years, my go to . I am excited to try this!
I made this over the weekend. We had guests and it was a huge hit. I also shared some with a couple of other friends. It is absolutely delicious! I though about doubling, then weighed out the broccoli and decided not to, but accidentally doubled the quinoa. So I doubled the dressing as well (I was out of broccoli and too lazy to go to the store). Very Amazing. Thank you!! I teach plant based cooking classes and plan to use this for one. I’ll obviously give you all of the credit! I did add some craisins for colour but it really doesn’t need them for flavor. Thank you for a salad I can keep on hand through the summer!!! I know developing recipes is tons of work. Thank you for sharing your gift with us!
Wonderful to hear it was a hit, Alison! I appreciate your review.
I haven’t made this yet (though I plan to) and as I was looking at some of the comments there were some concerns at the amount of calories per serving. I checked out the nutritional information and this slaw is a powerhouse! It’s a not a tiny serving, all of the components are packed with vitamins and other great nutrients, tons of fiber, and more than a third of your daily protein needs. I think if one wants to reduce some of the calories, though it won’t be much, use an alternative keto maple syrup to shave off a few. I think it’s perfect as it is and can’t wait to try it!
Tried this tonight for supper as I had all the ingredients and wanted something other than my usual broccoli slaw. It was quite tasty. Will make it again. Added a few scallions. Thinking some cauliflower might go in the mix next time.
Love, love, love !!! Packed with delicious flavours!
That’s great to hear, Myriam! I appreciate your review.
LOVE this recipe! I’ve been making it since 2018/2019 every year for Thanksgiving and it’s a hit. Plus tastes great as leftovers. Thank you for sharing!
Second review I’m leaving this week. Your recipes are always so spot on. Added a yellow bell pepper to this as well. I love how the dressing to salad ratio is always perfect with your stuff. Buying the book now!!!
I’m glad you love it, Sharon!
Today is the third time I’m making this salad since I discovered it. My new favorite. I’m using a red wine vinegar dressing instead of honey mustard and it’s really good. Thanks for sharing.
You’re welcome, Susan!
Just made this! No Basil but it’s really good and will make it again!
Great to hear, Jess! I appreciate your review.
What can I use besides olive oil? 1/2 cup is 950 calories. Is there something else I can use? I want to make this soon because I know im going to love it.
Is it possible to freeze this slaw?
I don’t think that will provide you the results you would like.
This is soooo good. Did I have to add a little extra lemon juice, honey, and apple cider vinegar. This was scrum delicio
I’m happy you enjoyed it, Kam!
Loved it – thank you
Great to hear, Lusia!
What do you think about adding cauliflower florets?
You could try it. Let me know what you think!