It’s Not Coleslaw, It’s “BroCauli” Slaw

Germany, Sweden, Italy, Russia, the US, and several other countries have their own traditional ingredients, seasonings, and dressing/sauce for coleslaw. According to The Joy of Cooking (1997), raw cabbage is the only entirely consistent ingredient.

Unfortunately for my hubby, I don’t like traditional coleslaw so I rarely make it from scratch. The problem is that I don’t know how it is supposed to taste, don’t like the taste, and I cook by taste. So I have to have hubby around to taste test the dressing to make sure it is to his liking.

Here’s how I make traditional coleslaw: Shred a head or half a head of cabbage and make the dressing with mayonnaise, sugar, and milk. There are no exact measurements, I just put a few large spoonfuls of mayonnaise in a mixing bowl, add a teaspoon or two of sugar, and then thin it out with milk. Once hubby has approved the dressing, I pour it over the shredded cabbage and mix it thoroughly. It’s best when made the day before serving so the cabbage and dressing can marry together. NOTE: if you thin the dressing too much it can be watery the next day. 

Since I do like broccoli and cauliflower, I make my own version of “slaw.”

Add shredded broccoli and cauliflower to fry pan.

Sauté in olive oil and season with salt and pepper. 

Add your favorite bacon and onions.

Cut up and add tomatoes.

Top with shredded pecorino Romano cheese. Almost everything tastes better topped with cheese in my opinion.

Now I know you’ll say this is not coleslaw in any sense of the word or version (German, Swiss or otherwise), but this is as close as I come to the real thing, and you have to admit, it is a bit healthier.  It can be served hot or cold. 

BroCauli Slaw

4-6 servings

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  • 1/2 crown of broccoli, shredded
  • 1/2 crown of cauliflower, shredded
  • 1-2 slices bacon (your favorite - I use turkey bacon or pepper bacon) or leave out if vegetarian
  • 1/2 onion, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional: chopped grape tomatoes and pecorino Romano cheese


  1. Cook bacon until crisp. Chop into small pieces and set aside. If you want to cook the onion, you can do at the same time as the bacon. If you prefer to add your onion raw towards the end then leave out of this step.
  2. Shred broccoli and cauliflower and add to fry pan with olive oil.
  3. Heat vegetables and stir frequently for a few minutes. Don't overcook or vegetables can get mushy. Leave crisp-ish.
  4. Add cooked bacon and onions (raw or cooked).
  5. Stir to incorporate all ingredients.
  6. Salt and pepper to taste.
  7. Add tomatoes and cheese when serving.


This recipe is very flexible and many toppings and ingredients can be added for variety, for example: Chopped toasted pine nuts or walnuts make a great topping. Make it your own with your favorite ingredients.


Calories: 1190 cal
Carbohydrates: 36 g
Fat: 81 g
Sodium: 3264 g
Cholesterol: 249 g
Protein: 85 g
Fiber: 9 g
So after 45 years of marriage do I eat traditional coleslaw… And does hubby eat my “BroCauli” slaw… Well, there you have it! There are just some foodie “purists” that won’t be swayed from the traditional and vice versa. Yes, I do make the traditional coleslaw occasionally. However, I do think my “slaw” is tastier and I have the last word… well at least in the blog I do. 😉 

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