This broccoli cabbage slaw idea came from from leftover broccoli, used the night before in my Mediterranean noodle dish. I knew I wanted to use the broccoli in a totally different way.  I always prefer to blanche my broccoli before adding to salads, but you can certainly keep it raw if you prefer! Then, I found a poppyseed dressing and loved the hint of sweetness from the apricots.

Makes 4-6 cups

Total prep time: 10 minutes

Refrigerate for at least 2 hours.


  • 1/2 head red cabbage
  • 1 small head broccoli with stem
  • 5 dried apricots or 2 fresh, chopped into small pieces

Poppyseed Dressing

  • 12 oz. Mori-Nu firm silken tofu (1 package)*
  • 1 tsp. salt or to taste
  • 3-4 Tbsp. coconut sugar  (brown sugar or maple syrup work, too)
  • 2 Tbsp. lemon juice (juice of 2 small lemons)
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. minced red onion
  • 2-3 Tbsp. poppyseeds

*If you want to eliminate soy, substitute the tofu for 1 cup of raw cashews, soaked overnight.


For Salad
  1. Cut off stem from broccoli, then cut the stem in half.
  2. Using either a mandolin or peeler, shave thin slices of the broccoli stem, then chop into smaller slices.
  3. Blanche the small florets in boiling water for 4 minutes. Remove and place in ice water to retain their color.
  4. Chop or grate red cabbage into slaw-size pieces and place in large bowl.
  5. Add broccoli stem pieces and the florets.
  6. Add in apricots and dressing; toss to coat it all.
  7. Refrigerate for at least 2 hours.
For Dressing
  1. Blend first four ingredients in blender or food processor.
  2. Taste, add more salt, sugar, or lemon juice if desired, blend in.
  3. Mince red onion.
  4. Add red onion and poppyseeds to dressing, stir in.