Broccoli Slaw with Pecans and Cranberries

Sharing recipes is a little like playing a game of telephone. The story changes as it moves from person to person. I heard about this salad from Small Notebook who heard about it from Smitten Kitchen who heard about it from The Kitchn.

I think.

The first time I made it, I made it this way because these were the ingredients I had. I made it “their way” the second time, but found that I preferred these improvisations.

I like eating it the first day, but my husband prefers it the second day so that the broccoli can soften and the dressing mellows. Make it work for you! To gild the lily, toss in some crumbled gorgonzola or blue cheese.

For more broccoli recipes, visit Tammy’s In-Season Recipe Swap.

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  1. Adrienne says:

    How you do cut up the broccoli so nicely? Do you use a food processor?

  2. This sounds yummy! Wonder if my son (who claims not to like broccoli or cauliflower) would eat it if he didn’t see me prepare it?


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