The hubs says this Kicked Up Coleslaw is the perfect recipe! It has the perfect amount of spice, sweet, and sour with the delicious crunch of broccoli slaw.
This is the coleslaw I was teasing you with the other day. I honestly wasn’t really going to share it. Honestly.
But you see, as we sit down to dinner and the hubs is noshing away he says to me, “I think you’ve mastered coleslaw.” Shock and awe ensue.
“Huh?” “You’ve mastered coleslaw.” “Really?”
Then he goes on to explain that this is the perfect recipe for him. While others might find it a little spicy, he finds it delicious and perfect.
“Um…it’s broccoli slaw.” Doesn’t matter. The sauce is perfect, or so he says.
*shock and awe*
Okay. Broccoli slaw. Don’t get me wrong, I love coleslaw. I just don’t feel like getting out the cuisi for the two of us to have a bit of slaw. And the prepackaged slaw mixes from the grocery? They just…
The cabbage based ones do anyway. So much so that the last bag I purchased I want to throw out. But then there’s the part of me that cannot stand to throw away perfect good food.
It tastes fine; just smells hideous.
Yes I know. If I’m not going to eat it I should just toss it out and either make my own slaw mix or purchase the broccoli version. I think I’m inclined to purchase the broccoli version. It’s crunchier. It’s tastier. And I’m sure it’s full or more nutrients and what not than the regular cabbage kind. I could be wrong.
The dressing? Oh yeah. It’s good. It’s REALLY good. It has the perfect balance of sweet, vinegar, and spicy. And the brunch from the broccoli slaw makes it all perfect.
Now, a word about the mustard powder.
For those that don’t know, mustard powder by itself is rather kicked up. When I was growing up, we’d mix it with water to make house Chinese mustard and dip our eggrolls in it. It’s spicy. For those that don’t know.
If you’re not inclined to have a kicked up coleslaw, just cut back on the mustard powder. In ours, I actually used 1 tablespoon, but only listed 2 teaspoons in the recipe. I know most are not used to the spicy flavor of mustard powder and don’t want y’all complaining about how spicy it is.
Not that that’s a bad thing. That means you’re at least making my recipes if you’re going to complain about how spicy it is. That’s compliment in itself.
And, if you make this recipe, make sure that you allow the coleslaw to rest. It needs to have some of the moisture from the vegetables drawn out by the dressing. If you’re like you can’t resist eating it right away but you MUST!
You will thank me of you do.
What’s your perfect coleslaw?
- 2/3 cup mayonnaise
- 1/3 cup white vinegar
- 3 tablespoons stevia
- 2 teaspoons mustard powder
- 2 teaspoons onion powder
- 2 teaspoons celery seed
- 4 cups broccoli slaw mix
- 1 cup cabbage slaw mix
- Combine first seven ingredients (mayonnaise through celery seed) in a jar with a lid. Place the lid on the jar and shake vigorously until blended and creamy.
- Pour the dressing over the slaw mix and stir well to coat. Allow the coleslaw to rest 10 to 15 minutes. Stir again before serving with the Purple People Eater Sliders.
Springtime Side Dish Recipes
- Asparagus Almondine by A Day in the Life on the Farm
- Asparagus Leek & Potato Chowder by Delaware Girl Eats
- Cilantro Lime Rice with Snow Peas by Art of Natural Living
- Creamy Asparagus Risotto with Dill by Cheese Curd In Paradise
- Honey Roasted Carrots with Lemon and Herbs by Palatable Pastime
- Kicked Up Coleslaw by A Kitchen Hoor’s Adventures
- Lemon Parmesan Roasted Asparagus by Sweet Beginnings
- Sautéed Sesame-Soy Fiddlehead Ferns and Asparagus by Culinary Adventures with Camilla
- Spring Pasta Salad by Hezzi-D’s Books and Cooks
- Young Asparagus with Lemon Dipping sauce by Our Good Life