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Crunchy & Creamy Dill Pickle Broccoli Slaw

5 from 6 reader reviews
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 -6
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Ingredients

Dressing

  • ½ cup raw cashews, soaked for at least 2 hours
  • ½ cup chopped dill pickles
  • ½ cup water
  • 2 tablespoons avocado oil
  • 1 ½ tablespoons white wine vinegar
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon vegan Worcestershire sauce
  • 1 teaspoon agave nectar
  • 1 clove garlic peeled
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • sea salt and ground black pepper, to taste

Slaw

  • 1 bunch broccoli
  • 4 cups shredded cabbage (from ½ small head)
  • 1 cup thinly sliced sweet onion (from ½ medium-sized sweet onion)
  • ½ cup chopped dill pickles
  • ¼ cup chopped fresh dill

Instructions

  • Make the dressing. Drain and rinse the cashews. In an upright blender, combine the cashews, chopped pickles, water, avocado oil, white wine vinegar, lemon juice, Worcestershire sauce, agave nectar, garlic clove, garlic powder, onion powder, dried dill. salt, and pepper. Blend on high until completely smooth. Set aside.
  • Turn the broccoli into slaw. Cut the stem part off of the broccoli. Peel the tough exterior of the stems with a peeler. Then, cut the stems into 2-inch matchsticks. Cut the floret portion of the broccoli stalk into small florets.
  • In a large bowl, combine the cut broccoli, shredded cabbage, sliced sweet onion, chopped dill pickles, and fresh dill. Pour the dressing over the vegetables and season with salt and pepper. Toss to combine and serve! I like to garnish mine with more chopped fresh dill, extra black pepper, and extra diced pickles.

Equipment

Recipe Notes

  • My favorite substitutes for raw cashews are sliced and skinned almonds or raw sunflower seeds.
  • I used fermented pickles in salt brine (as opposed to vinegar brined pickles). Pickles in a vinegar-based brine may be more acidic and saltier, depending on the brand.
  • You could skip some of the vegetable shredding/dicing prep entirely by subbing bags of broccoli slaw from the grocery store. It won’t be exactly the same, but still tasty. These bags typically have a mix of julienned broccoli stems, carrots and cabbage. For the volume of dressing here, you’ll need about 8 cups of bagged broccoli slaw total. Just add 1 cup of thinly sliced sweet onion to the mix.
  • Vegan Worcestershire sauce does contain gluten. For a GF version, substitute Tamari soy sauce.
Dill pickle broccoli slaw is naturally vegan and mayo-free, ready in 30 minutes, and punched up with tangy and savory pickle flavour.