Loaded Cabbage and Broccoli Slaw

Chef Megan Mitchell pulls the best of broccoli salad and coleslaw together for a super-tasty but lighter version of the originals.

Two platters of grilled eggplant, one with ichiban and the other with black beauty

This elevated side dish draws on the best of broccoli salad and coleslaw, with shredded cabbage for bulk, some dried cranberries for tang, and toasted pecans for crunch. By using low-fat yogurt and sour cream, it's also a little lighter than the mayo-laden original.

Yield: 8 to 10 servings


  • 1/2 head green cabbage
  • 10 oz. broccoli florets
  • 1 small red onion, quartered and thinly sliced
  • 2 cups chopped pecans, toasted
  • 1 cup dried cranberries, roughly chopped
  • 1/4 cup finely chopped flat leaf parsley
  • 3/4 cup plain low-fat yogurt
  • 1/4 cup sour cream
  • 1/4 cup white distilled vinegar
  • 2 tbsp. granulated sugar
  • 1 tbsp. poppy seeds
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
Two platters of grilled eggplant, one with ichiban and the other with black beauty


  • Cut the cabbage in half and place the quartered cabbage flat on a cutting board. With your knife on an angle, remove the core. Then, thinly slice into ribbons and place in a large bowl.
  • Cut any larger broccoli florets into 1-inch pieces. Add all of the broccoli to the bowl along with the red onion, pecans, cranberries, and parsley. Toss together.
  • In a small bowl whisk together the yogurt, sour cream, vinegar, sugar, poppy seeds, and a large pinch of salt and pepper. Pour over the veggies and toss to combine. Taste for seasoning, adding more salt or pepper if needed.
  • Serve in a shallow bowl chilled or at room temperature, or keep in an airtight container for as long as 2 days.

Recipe and photos by Megan Mitchell.