Summer Broccoli & Carrot Slaw Salad

gluten freevegetarian

Summer Broccoli & Carrot Slaw Salad

Time is flying by this year (at least for me, it is!) and summer is now officially here. July 4th is right around the corner and before we know it, it’ll be Labor Day.

Last year, I spent pretty much all of my weekends at coffee shops working on Inspiralized and didn’t go down the shore ONCE (that’s Jersey talk for the beach, by the way!)

This year, it’s going to be totally different. Lu and I even bought beach chairs to bring to the shore.

Summer Broccoli & Carrot Slaw Salad

I can’t believe that I’m already announcing May’s Recipe Challenge winner from The Inspiralized Community – Lauren B! Most importantly, the June Recipe Challenge is coming to an end (8 more days) and for some reason, we only have 1 submission!

Maybe it’s tough to make spiralized recipes with strawberries? The June challenge is “anything with strawberries.”

Make sure to check out the June Recipe Challenge and for July, if you have any suggestions for themes, leave them in the comments on this blog post.

Summer Broccoli & Carrot Slaw Salad

As for the May Recipe Challenge, it was for a “Picnic Pasta or Pasta Salad.” There were so many creative submissions and I’m proud to announce May’s winner – Lauren B! She whipped up this gorgeous Summer Broccoli & Carrot Slaw Salad.

What I love most about this recipe is it’s colorful – greens, oranges, purples and whites! It’s also really simple, requires no cooking time and it’s something you can prepare and store in the refrigerator to bring to a get together.

Summer Broccoli & Carrot Slaw Salad

Also, it uses spiralized broccoli – something I’ve yet to post up on Inspiralized yet (coming soon.) Spiralized broccoli is tricky – it doesn’t exactly spiralize like pasta – you get a lot of half moons and broken pieces and only a few perfect spirals. Today, it works, because we’re making a pasta salad.

Now, for the recipe – Lauren used PaleOMG‘s awesome recipe for a Paleo Mayo. However, I wasn’t a fan of this type of mayo (I’m not a fan of mayo in general), so I created my own non-Paleo mayo, using Greek Yogurt.

If you’d like to use the Paleo version of “mayo,” you can find the original recipe here.

Summer Broccoli & Carrot Slaw Salad

Overall, this is a crunchy, fun pasta salad for this summer that tastes even better once it’s sat in the fridge for a few hours, softening the vegetables.

Thanks to everyone who participating and congrats to Lauren, who will receive Udi’s Gluten Free gift basket packed with $75 of gluten-free goodies! Remember to enter the June Recipe Challenge before it ends – join the community first, it’s free!

Nutritional Information and Recipe


Summer Broccoli & Carrot Slaw Salad

Prep Time25 mins
Servings: 3


  • 2 Carrots
  • 1 small head Broccoli with Stem
  • 1/4 cup Red Onion finely chopped
  • 1/2 cup Raisins soaked in warm water before use
  • 1/4 cup dry roasted Pumpkin Seeds
  • Squeeze of lemon juice
  • For the Greek Yogurt mayo:
  • 2/3 cup nonfat plain Greek Yogurt
  • 1/2-1 tbsp dijon mustard
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1 tbsp freshly squeezed lemon juice


  • Cut the florets off of the head of broccoli in bite size pieces, reserving the stem.
  • Spiralize carrot and broccoli stem, then cut noodles into smaller pieces.
  • Place all of the ingredients for the "mayo" in a bowl and whisk together. Set aside.
  • In a large bowl place broccoli florets, broccoli stem noodles and carrot noodles. Add "mayo" and mix until well coated.
  • Then add in raisins and pumpkin seeds, continue to mix until well coated.
  • Finish with a squeeze of lemon and mix once more.


Recipe created by Lauren B.

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Megan White says:
I've pinned this - it looks delish and would be the perfect dish to bring to a family potluck! Thanks :-D
Andrea says:
Looks sooooo good. Reminds me of my mother in laws broccoli salad. She puts bacon too ;) I might sneak some in this recipe. Can't wait to try this!!
I like the mayo replacement with the Greek yoghurt, much healthier. I myself like a sweeter dressing so I would use freshly squeezed orange juice instead. Definitely a summer picnic addition for me.
jesusan says:
This sounds wonderful, and I really like the idea of making mayonnaise from Greek yogurt. But I will say that if I make all of your recipes that I like, I'm going to wear out my spiralizer!! :-)
Glad you like the idea!
Steven says:
Any hints on how to spiraluze carrots?? No matter how firmly I engage the carrot in the plunger it SPINS.
Rita says:
See my longer post below.
Rita says:
I made this today, substituting craisins for the raisins, just because I prefer them. I also thought the mayo needed a little more "oomph," so I increased the dijon. I watched the video on spiralizing carrots. I've never seen such a huge carrot! Do you use juicing carrots? I bought the largest carrots I could find, cut off the smaller ends to use in another recipe or just for munching, and used the thicker ends. That worked! Also, the carrot juice stained the white plastic of my spiralizer. When soda and water didn't get them out, I remembered I had the piece of lemon that I'd squeezed over my salad. Rubbing the stains with the rind side of the lemon did the trick!
Steven says:
I think spiralizing carrots is a waste of carrots and a bit of a stretch for using the spiralizer...unless you can find really large carrots
You can find large carrots in the farmer's market or organic grocery stores! They're definitely worth it - give it another try!
Steven says:
Thanks Ali, I will try to find some "mutant" large carrots...haha. I was just curious if I was missing something about a technic to spiralize smaller carrots

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.