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Broccoli Carrot Raisin Slaw

Broccoli Carrot Raisin Slaw

Broccoli Carrot Raisin Slaw |

Oh happy day – the weather is finally getting warmer here in Philly which has me craving warm weather eats which is why I picked a slaw recipe for this month’s Secret Recipe Club reveal.

This month, I got paired with Jamie @ Our Eating Habits – she lives in Calgary (a city on my travel bucket list!) and blogs about all the recipes from cookbooks and blogs she tries out as well as reviews of restaurants she visits with her family. There were some very tempting, crave-worthy recipes I toyed with making like BLT Penne or Bean Burrito Pie but in the end, the Cran-Broccoli Salad won out.

Broccoli salad, broccoli slaw, cole slaw, carrot salad – whatever you call it –  a shredded veggie salad is a must have side at any barbecue, in my humble opinion. Creamy and cool, it’s a great way to get some extra veggies into your day – as long as it’s not loaded down with lots of mayo or oil which is a total bummer because you really can’t taste the true flavor of the ingredients.

Broccoli Carrot Raisin Slaw |

Here are the tweaks I made to the original recipe (Jamie got it from an old Ocean Spray recipe flyer):

  • Added carrots to broccoli slaw mix
  • Used orange peel instead of lemon
  • Swapped in golden raisins for the dried cranberries (would be delicious with dried cherries too!)
  • Tossed in some sunflower seeds for extra crunch
  • Made it vegan by omitting the cheese (this was actually a mistake, I forgot to buy some mozzarella for shredding!)
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Broccoli Carrot Raisin Slaw |

Broccoli Carrot Raisin Slaw

  • Yield: 8 - 10 servings 1x


  • 1/3 cup canola oil
  • 3 tablespoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons maple syrup
  • 2 garlic cloves, minced
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 (340 g) bag broccoli slaw
  • 1 (10 ounces) bag shredded carrots
  • 1 cup golden raisins
  • 1/2 cup finely sliced red onion
  • 3 tablespoons chopped pecans, toasted
  • 3 tablespoons sunflower seeds


  1. Whisk together oil, vinegar, mustard, syrup, garlic, orange zest, pepper and salt.
  2. In a large bowl, mix together broccoli, carrots, raisins and onion. Pour dressing over slaw and toss until thoroughly mixed. Refrigerate at least 2 hours.
  3. Right before serving, mix in pecans and sunflower seeds.


Adapted from Cran-Broccoli Salad from Our Eating Habits Blog

What’s one of your favorite sides for summertime meals? Do you like slaws – have a favorite recipe to share?

Meal Makeover Mom Janice

Monday 30th of June 2014

Made this last night for my vegan dinner. Added more pecans to mine for added protein. Great flavors!

Deanna Segrave-Daly

Monday 30th of June 2014

Whoot! Thanks for the remind - almost forgot about this one. Now I'm going to make it on my night to cook at the beach next week :)


Friday 3rd of May 2013

I'd like to invite you to my Friday Flash Blog, where you can share your best blog entry of the week! The party goes on ALL weekend at And who knows, you may just get featured next week.


Teri @ The Freshman Cook

Monday 29th of April 2013

This looks really good. Healthy and yummy! Can't wait to try this!


Thursday 25th of April 2013

I'm so glad you liked the salad, you are right about the mayo, usually masks all the other flavors, I love all the color the carrots added, I will be adding them to mine next time I make it as well!


Thursday 25th of April 2013

I love summer slaws and as we are having a heat burst in fall, I will make this tonight, to go with our BBQ!


Thursday 25th of April 2013

Thanks so much for your comment, Tandy, and your troubleshooting help from halfway around the globe - much appreciated :) Let me know how the slaw turns out :) Now I'm off to check out your Basil Shortbread recipe....

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