See more
Photo: Jennifer Davick; Food Styling: Amy Wilson Photo by: Photo: Jennifer Davick; Food Styling: Amy Wilson

Broccoli Slaw with Candied Pecans

Everyone is sure to love this broccoli slaw with sweet candied pecans at your next cook out.

Southern Living JUNE 2012

  • Yield: Makes 6 servings
  • Hands-on:25 Minutes
  • Total:1 Hour, 25 Minutes


  • 1 pound fresh broccoli
  • 1 cup mayonnaise
  • 1/2 cup thinly sliced green onions
  • 1/3 cup sugar
  • 1/3 cup red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground red pepper
  • 1/2 small head napa cabbage (about 1 lb.), thinly sliced*
  • 1/2 cup golden raisins
  • 1 (3.5-oz.) package roasted glazed pecan pieces


1. Cut broccoli florets from stems; separate florets into small pieces using a paring knife. Peel away tough outer layer of stems; finely chop stems.

2. Whisk together mayonnaise and next 6 ingredients in a large bowl; add cabbage, raisins, and broccoli, and stir to coat. Cover and chill 1 hour. Stir in pecans just before serving.

*1 (16-oz.) package coleslaw mix may be substituted.


Go to full version of

Broccoli Slaw with Candied Pecans recipe