Cran-Broccoli Salad

Cran-Broccoli Salad

JMS5 0

"A wonderful festive broccoli slaw salad. Great make ahead recipe and very versatile. This is also good with 1/2 cup of shredded mozzarella cheese mixed in."


25 m servings 196 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. In a medium bowl, whisk together the vinegar, mustard, maple syrup, garlic, and lemon zest. Gradually whisk in the canola oil while drizzling in a fine stream.
  2. In a serving bowl, combine the broccoli slaw, dried cranberries, and onion. Pour the dressing over, and toss to coat evenly. Chill for at least 15 minutes before serving. Sprinkle pecans over the top just before serving.
  • profile image

Your rating



  1. 46 Ratings


This was good - next time I'll reduce the amount of balsamic vinegar, it seemed to overpower the salad. But overall, it's a refreshing, different dish!

This salad was very good.It is a very unique salad.I liked all the flavor of the dressing,with the garlic,lemon and sweetness of the maple syrup(100% pure)The cranberries are also a nice touch....

I absolutely love this salad. It is a great side dish for poultry. And if you are entertaining it's served at room temperature so more room for the oven and stove!

I prefer fresh ingredients rather than packaged, so I chopped my own broccoli/slaw. Based on another review, I reduced the Balsamic Vinegar by half. I toasted the pecans for my flavor. Yummy! Th...

Use A little more sweet.

I made this recipe was great!! I was a bit lazy though I used Kraft Light Balsamic Vinegarette dressing. My 4 year old GOBBLED it down.

This was good, but it wasn't quite as flavorful as I expected. The dressing was very unique. I chopped my own broccoli slaw, and I used olive oil. I added 1/4 cup chopped hazelnuts. The lemon ze...

I thought this salad was a nice change and it maintained its crispness the next day as a left-over. I liked that as it is alway nice to have a few dishes that can be made the night before.

I used the full 2 tablespoons of balsamic vinegar, but cut the oil to 1/3 cup because I prefer less oily dressings. It turned out great!