BROCCOLI SLAW
This broccoli slaw is a great recipe for your next cookout—it’s a little sweet and a little tangy, and it goes really well as a side to almost anything. You can easily make it ahead of time; in fact, it’s even better if you do—like most slaws, the longer it all has to marinate together, the better the flavors will be. SERVES 4 TO 6
PREP TIME: 10 minutes, plus 1 hour to marinate
COOK TIME: 5 minutes
10 ounces broccoli coleslaw mix
5 ounces red cabbage, chopped
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
¼ cup extra-virgin olive oil
½ cup sliced almonds
1 to 2 tablespoons sliced scallions, for garnish
- In a large bowl, toss to combine the broccoli coleslaw mix with the red cabbage.
- In a small bowl, whisk together the apple cider vinegar, honey, and Dijon mustard. While whisking, drizzle in the olive oil. Pour the dressing over the slaw, and mix well. Refrigerate for at least an hour.
- In a dry pan over medium-low heat, toast the sliced almonds, watching carefully so they don’t burn. Remove from the heat as soon as they begin to brown and smell fragrant, about 5 minutes.
- Top the salad with the toasted almonds and scallions before serving.
VARIATION 1 BROCCOLI SLAW WITH DRIED CRANBERRIES: Add ½ cup dried cranberries to the slaw.
VARIATION 2 BROCCOLI SLAW WITH PANCETTA: Add ¼ cup diced, cooked pancetta (if it’s raw, you can quickly pan-fry it before throwing it in).
PREP TIP: Make this slaw the night before so it has plenty of time to soak up all the flavors, and you’ll have one less thing to do before serving.
