Cranberry, Walnut & Feta Broccoli Slaw

Cranberry Walnut and Feta Broccoli Slaw - An Oregon Cottage

I’m excited to share with you one of our family’s new favorite salads, Cranberry, Walnut and Feta Broccoli Slaw. This salad was created on the fly after finding a clearance sale package of the shredded broccoli stem-carrot mixture that’s sold as broccoli slaw (a brilliant way to use up broccoli stems, I think). You know when you find clearanced produce that you need to use it right away, so that night I threw it together with our family’s favorite regular lettuce salad toppings, dried cranberries and feta, and added some onion and walnuts for more flavor and crunch. And of course you know that I tossed it all with a homemade balsamic vinaigrette, ’cause I really prefer slaws with a light oil-and-vinegar dressing versus the goopy-sweet mayo-based versions.

Now, our daughter is pretty vocal about not liking broccoli, but cranberries and feta is, like I said, our favorite salad ingredients, so she dug into it and declared it delicious before asking “what is this?” When I told her, she took it in stride, saying that this was the way broccoli should be eaten. Moral? This is the salad you serve to all the broccoli-hating people you know so they can get all the antioxidant-goodness painlessly.

Cranberry Walnut-Feta Broccoli Slaw - An Oregon Cottage

Me? I’ll take broccoli anyway, thank you very much. But I do add packaged broccoli slaw to my grocery list whenever it’s on sale now – this is one time I’m happy to pay a bit extra for someone else to shred all those broccoli stems. And $1.50-2.00 isn’t too much to pay for a delicious way to eat a good-for-you vegetable.

Cranberry, Walnut & Feta Broccoli Slaw
Prep time
Cook time
Total time
A quick, refreshing salad made with unusual broccoli slaw - but works just as well with regular cabbage slaw, too.
Yield: 6 servings
  • Salad:
  • 1 pkg. shredded broccoli-carrot slaw (10-12 oz.) OR regular slaw
  • ½ of a small onion, thinly sliced
  • ½ c. dried cranberries
  • ½ c. coarsely chopped walnuts
  • ⅓ c. crumbled feta
  • Balsamic version of our Basic Vinaigrette:
  • ⅓ c. balsamic vinegar (less if it's a thicker, aged variety)
  • 2 Tb. Dijon mustard
  • 1-2 cloves garlic, minced
  • salt & black pepper
  • ¾ c. olive oil
  1. Combine all the salad ingredients in a medium bowl (big enough to toss all the ingredients).
  2. Make the vinaigrette by combining all the ingredients except the oil in a bowl or lidded jar and mixing well. Whisk in the oil until completely combined.
  3. Pour some of the dressing over the slaw and toss to coat, adding more as desired (you'll only use about ¼ of the dressing, so now you've got some homemade balsamic vinaigrette for other salads).
  4. Serve immediately.
This salad is best eaten the day it's made, though you could make it earlier in the day and serve it that evening if you need to make it ahead.



  1. says

    I use that broc slaw mix every week in some way (my hubby likes it in his lunch salad). It is good in pasta sauces too! My broc hating daughter doesn’t even know it is in there. I will have to try your recipe!

  2. Jen P says

    Just made this yesterday and I’m hooked. It’s perfectly tangy and sweet and salty. It was also nice to do something other than mayonnaise dressing!
    I’ve enjoyed many of your posts — thanks for sharing your ideas with us.

  3. Molly says

    Hi Jami – Great site. I’m exploring 😉 I was going to make this to bring to my mother-in-law’s for Thanksgiving. Do you think its best to make the morning of, or the night before to let the flavors mesh together? Also, dress beforehand or bring the dressing in a bottle for when I get there?


    • says

      Thanks, Molly! As for the slaw, while it’s still really good as a leftover, we think it’s best the day it’s made, though it’d be fine to dress it a few hours early. Have a beautiful Thanksgiving :)

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