Gluten Free/ Low Carb/ Paleo/ Salads/ Vegetarian

Broccoli Stem Coleslaw

broccoli stem coleslaw

Sharing is caring!

A broccoli coleslaw recipe that uses the stems so not to waste any part of broccoli.   Slathered with a blue cheese dressing it makes a delicious salad and side dish.

I never had thought of using the broccoli stem in recipes and used to chuck it away after trimming my broccoli.  Then I read about using it in salads, often in place of raw cabbage, so gave it a whirl.  Well, what a revelation to me this was.  I loved the flavour and it is similar to cabbage and not as “broccoli” as I thought it would be.  It has a nice crunch too.  So, what better dish to play around with it then the humble coleslaw.  I used a blue cheese dressing for this but you could use your usual coleslaw dressing instead.  I shall never throw away the stems again!

coleslaw made with broccoli stems

How to Use Broccoli Stems

I used my spiralizer on the stems, but you could grate them too.  Grated, they look very much like cabbage and would be a great addition to a stir fry.   I kept the ingredients in this coleslaw fairly simple, but you could add additional ingredients such as sliced spring onions or some grated carrot too.  Or whatever else you like in your coleslaw.


Feta Lemon Coleslaw

Avocado & Lime Coleslaw

Lime & Cilantro Coleslaw

broccoli coleslaw

Broccoli Stem Coleslaw

Coleslaw is made from broccoli stems and a spiralizer
5 from 1 vote
Print Pin Rate
Course: Salad, Vegetarian
Cuisine: Vegetarian
Keyword: easy salald, summer recipes
Prep Time: 15 minutes
Resting time: 30 minutes
Total Time: 15 minutes
Servings: 4 People
Calories: 45kcal
Author: Angela Coleby


  • 3 stems broccoli
  • 1/2 red pepper
  • 1 cup Red cabbage finely shredded


  • 2 tablespoons blue cheese
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • Either use a spiralizer or grater on the broccoli stems to shred them.
  • Add them in a bowl with red cabbage and pepper.
  • To make the dressing, mash the blue cheese with half of the apple cider vinegar until smooth. Then add the remaining dressing ingredients and mix well.
  • Pour the dressing over the coleslaw and stir thoroughly.
  • Cover and set in the fridge for at least 30 minutes for the flavours to develop.
  • Eat and enjoy!


Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information. 


Serving: 1serving | Calories: 45kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Fiber: 2g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

Sharing is caring!

You Might Also Like


  • Reply
    Chipotle Coleslaw - Divalicious Recipes
    July 22, 2019 at 1:30 pm

    […] Broccoli Stem Coleslaw […]

  • Reply
    Eggplant Cannelloni - Divalicious Recipes
    May 22, 2019 at 10:15 pm

    […] Broccoli Coleslaw […]

  • Reply
    July 31, 2015 at 8:32 am

    What a genius healthy tasty idea! 🙂 I am making this salad this afternoon! Yum!

    • Reply
      July 31, 2015 at 3:35 pm

      Thanks Sophie! Hope you find it tasty!

  • Reply
    July 30, 2015 at 6:34 pm

    Good idea. And the blue cheese dressing sounds really good too.

  • Reply
    July 30, 2015 at 2:55 pm

    Great idea ! I have to admit I never thought about this either ! all those wasted broccoli stems, that’s such a pity ! I am using them for stir-fry though, but really never even consider it for coleslaw… thanks for the tip !!

    • Reply
      July 30, 2015 at 3:03 pm

      Glad it’s not just me! All those years of throwing the stems away!

      • Reply
        July 30, 2015 at 3:23 pm

        Well, keep experiencing and telling us ! I just joined your Facebook by liking your Page, it looks great and all the posts look nice and useful 🙂 I just started a Facebook page too (a few days ago), it’s called Cooking Trips and it’s open to anyone as well 😉 Sorry I have to go, my eyes just met your pictures of Kale Frittata and Carrot Ginger Peanut salad, i MUST go and check out both of your posts !!!

        • Reply
          July 30, 2015 at 3:31 pm

          Good choices…I almost lived off the carrot salad for a week when I first made it! Thanks for liking my Facebook page…there’s more postings and silly stuff on there! Will check out your Facebook too!

          • cookingtrips
            July 30, 2015 at 4:18 pm

            cool, thanks ! I’m all about exchanging ideas and experiences, so I’m glad we get to share our pages, you’re inspiring and refreshing, and so are your dishes (i.e. this broccoli salad).

          • Divalicious
            July 30, 2015 at 5:18 pm

            Awwh! Thanks!

    Leave a Reply