Roasted Garlic & Broccoli Slaw

the Story

This slaw is a high-fiber, flavor-packed side that also doubles as the perfect topping for our famous BBQ chicken sandwich. It’s a fresh, crunchy blend of broccoli, roasted garlic, and a light, creamy dressing that adds just the right amount of tang and depth. The roasted garlic infuses the slaw with a warm, savory sweetness that pairs beautifully with the smoky BBQ chicken, creating a perfect balance of bold and fresh flavors. It’s so good, my husband didn’t even realize he was eating broccoli until I pointed it out—proof that healthy, veggie-packed sides can steal the show without sacrificing taste. Whether you’re topping your sandwich or enjoying it on its own, this slaw is a must-try. Our BBQ Chicken Sandwich can be found in a separate recipe on our blog.

the Ingredients

• 3 Bags of Broccoli Florets

  • I choose to remove as much stem as possible from each floret, which is why this recipe calls for 3 Bags.

• 1 Head of Garlic

• 1/4 Cup White Wine Vinegar

• 2 Teaspoons Dijon Mustard

• 2 Tablespoons Duke's Mayonnaise

• 1 Teaspoon Honey or Hot Honey if you prefer a little spice

• 1/4 Teaspoon of A1 Steak Sauce or Worcestershire Sauce

• 1/3 Cup Olive Oil

• Onion Salt, to taste

• Garlic Powder, to taste

• Black Pepper, to taste

the Instructions

Roasting the Broccoli:

• Preheat the Oven to 400 Degrees, and line a baking sheet with parchment paper.

• Remove as much large stem as possible from each broccoli floret. I prefer a more flowery texture in my broccoli salad than stem.

• In a large mixing bowl, toss the broccoli with Onion Salt, Garlic Powder, Black Pepper, and 3 tablespoons of Olive Oil. Please note, this measurement of oil is separate from the 1/3 cup olive oil listed under the ingredients.

• Place the broccoli evenly on the baking sheet, and place in the oven. Cook for 20-25 minutes, or until the Broccoli has browned to your liking. Depending on the amount of broccoli placed on the baking sheet, you may need an additional 10 minutes of cooking time.

• On a cutting board, chop the Broccoli Florets even further, until finely chopped. Set aside.

Roasting the Garlic:

• You can either roast the garlic simultaneously with the broccoli, or separate. The choice is yours.

• Slice the top off the head of garlic, exposing all the cloves of garlic. Peel off any excess wrapping. Place on a piece of foil and drizzle Olive Oil (about 3 Tablespoons) over the garlic until all surfaces of garlic are covered. Tightly wrap the foil around the garlic, and place on a baking sheet in the oven.

• Roast for 50 minutes.

• Once cool enough, carefully unwrap the foil from the garlic, and squeeze out the roasted garlic from the cloves.

Mix Well:

• In a large mixing bowl, combine the Garlic, Oil, Vinegar, Mustard, Mayonnaise, Honey, and Steak Sauce. Whisk together until well blended.

• Combine the Broccoli with the Dressing Mixture and stir well.

Optional

This slaw could be applied to a fancy grilled cheese. Simply spread the mixture onto the bread of your choosing, top with cheese, and grill.