I’ve heard many people complain about how cole slaw is too sweet or has too much mayonnaise in it and they hate the taste for those reasons.
While this sentiment accurately describes generic, bland, bagged diner cole slaw mixes, homemade slaw can be a delicious and refreshing accompaniment to your favorite grilled meats and vegetables.
Broccoli and carrots are usually my chosen vessel for a good slaw because they hold up well under sauces. Even after days in the fridge, they’re not too soggy to enjoy.
The recipe below couldn’t possibly be any easier and it could be prepared ahead of time for your Memorial Day grill feasts. Most of these ingredients you probably already have in your pantry already and a bag of slaw mix is around $2.
This broccoli slaw with mustard vinaigrette is cheap, it’s flavorful, and it’s a great way to cut through the fat of a heavy lunch with a crispy, fresh, acerbic bite.
- 2/3 c extra virgin olive oil
- ¼ c apple cider vinegar
- ¼ c yellow mustard
- ¼ c Dijon mustard
- ¼ c honey
- ½ c Kewpie mayonnaise
- 1 lb bag broccoli slaw mix
- 1 t kosher salt
- ½ t ground black pepper
- 1 t granulated garlic
- 1 t onion powder
- ½ t paprika
- 1 dash of your favorite hot sauce
- In a large mixing bowl, combine olive oil, vinegar, mustards, honey, mayonnaise, salt, pepper, garlic, onion powder, paprika, and hot sauce. Whisky vigorously until the mixture emulsifies and gets thick.
- Add broccoli slaw mix to prepared sauce and stir until coated evenly.
- Refrigerate for at least 2 hours, preferably over night to let the flavors marry before serving.