Tangy Broccoli Slaw

I’m willing to bet there are several hundred picnics going on as I write this post with a variation of cole slaw on their menu. When done right, its slightly crisp texture of ingredients combined with a creamy sauce can be a perfect accompaniment to anything that just “came off the barbie.”

Sadly I have to admit, I’m not a huge fan of traditional cole slaws. I find them boring, over mixed with mayo and, in most cases, pretty darn bland. I’m not a huge fan of cabbage either. Perhaps it has something to do with my childhood days when I grew up having to weed around the huge mounds of green leaves only to be rewarded with it stewed with potatoes and beef.

So why am I posting a recipe about slaw? I’m sure you are asking yourself the same thing right now. Well, I have grown to love using broccoli slaw instead of the traditional stuff. With a few shredded radishes thrown in and a tangy dressing, I was able to create a slaw recipe that makes me smile inside.

Tangy Broccoli Slaw
2 (12 oz.) pack fresh broccoli slaw mix
2/3 cup shredded radish
2 cups mayo
¼ cup Dijon mustard
1 Tbl. sugar
2 Tbl. cider vinegar
salt and pepper

Whisk together the mayo, mustard, sugar, vinegar until completely combined. Lightly season the dressing with salt and pepper. Toss the broccoli slaw mix and shredded radish with the dressing until completely coated. Allow to chill in the fridge for at least 30 minutes to allow the dressing to be soaked by the slaw. Serves 6-8 people as a side.

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