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Broccoli Salad With Coleslaw Dressing

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“This morning, my DH harvested our broccoli. So I decided to make this salad. It is such a pretty dish. The dressing is amazingly delicious and is perfect for a light summer meal. I didn't add the 1/2 cup soy milk to the salad because I liked the dressing just as it is. I served this with a side of lightly steamed asparagus with crumbled goat cheese on top.”
1hr 20mins

Ingredients Nutrition

  • For the salad
  • 3 heads organic broccoli (coarse chop)
  • 12 sweet organic onion (coarse chop)
  • 34 cup cranberries (dried)
  • 12 cup sunflower seeds (raw)
  • 1 red organic bell pepper (diced)
  • 12 cup soymilk (Silk-plain)
  • 34 cup coleslaw dressing (see below)
  • 34 cup turkey bacon (cut into cubes)
  • For the coleslaw dressing
  • 14 cup lime juice
  • 14 cup soymilk
  • 34 cup mayonnaise
  • 14 cup agave nectar
  • 12 tablespoon mustard (I used stone ground)
  • salt and pepper


  1. For the Dressing:
  2. In a measuring cup, mix the lime juice and soy milk together and let it sit for about 10 minutes.
  3. Transfer to a bigger container, and add the mayo, agave, mustard and salt and pepper.
  4. Mix well.
  5. For the Salad:
  6. Cook your turkey bacon until just crispy. Put it into the fridge for later.
  7. Toss the broccoli, onion, dried cranberries, sunflower seeds and red pepper in a large bowl.
  8. Mix in the 1/2 cup soy milk (if using) with the salad dressing and add to the salad until salad is slightly moist.
  9. Refrigerate for about 1 hour to let the flavours soak into the veggies.
  10. Sprinkle the bacon on top before serving.
  11. Bon Appetit!

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