broccoli slaw, carrot, celery seed, cider vinegar, lemon juice, mayonnaise, mustard, onion, seasoning, sour cream, white sugar, whole milk
As I mentioned in the post for the Broccoli-Apple Slaw with Cranberries, I’ve discovered broccoli slaw, that mixture of shredded broccoli that lives in the produce department of your supermarket. We really liked that slaw, but it’s not exactly a “classic” slaw. So why not make a more classic version of coleslaw, but using the broccoli instead? Seriously. Why not? We’re flexible, aren’t we and this is just as delicious. Maybe even better. I was cruising the “Interwebs” the other day and ran across a recipe for a KFC coleslaw knock-off over at Gonna Want Seconds. I’ve tried different versions before, which didn’t even come close. This one does. But, I wanted it to go a bit further down the flavor path. So, of course The Goddess made a few changes, you know how she does that sort of thing. There were just a couple of things she felt she wanted in her coleslaw that weren’t in the KFC-like recipe. Things like mustard and celery seeds. The original recipe called for mayo, buttermilk, as well as whole milk, which I found a bit too soupy. And most people don’t have buttermilk in their fridge. I’ve never completely understood why, but I admit it’s true. However, I think most people do have sour cream. And The Goddess likes sour cream, so here is her version, with her changes.
This is pretty classic and it almost makes itself…it is stupid easy and it’s a one-bowl recipe. A couple of things—place all the dressing ingredients in the bowl and whisk them together, then add the slaw. Also, grating the onion is essential to the texture, as well as the flavor. So don’t think you can just mince the onion finely. You can. But it won’t be as good. But, do chop the broccoli slaw up a bit. It’s easier to eat and the dressing coats the broccoli better. I grated a carrot, but if you choose to use a slaw mix, then you may want to omit it. Mind you, carrot is always good. Can you have too much carrot?
This is slightly sweet, slightly tangy, with a tinge of mustard and nice and creamy. This dressing wasn’t as runny, as the original. It clung nicely. We really liked it. I didn’t take any pictures while I stirred this up, but you really don’t need them. It is stupid easy to make and everyone needs a nice, simple, basic slaw recipe. Just make it, and enjoy it!
Not-Quite-Classic Creamy Coleslaw
- 2 tablespoons grated onion, either red or white (see NOTE)
- 1/3 cup sugar
- 1/3 cup mayonnaise (I used ‘light’)
- 1/3 cup sour cream (whole or low-fat)
- 2 tablespoons whole milk
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1 teaspoon yellow ball park mustard (add more if you like it more “mustardy”)
- 1 teaspoon celery seeds, ground in a mortar and pestle
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1-16 ounce bag broccoli slaw, finely chopped (about 6 cups)
- 1 carrot, shredded
Combine the dressing ingredients in a good-sized bowl; whisk them together until smooth and well combined. Add the broccoli slaw mixture and carrot. Stir until evenly coated. Cover the bowl; chill for a minimum of 4 hours or overnight. Stir well before serving.
NOTE: Feel free to add a dice apple and some dried cranberries, if that’s what you like. Do not opt for dicing the onion, instead of grating the onion. The end result is just simply not as good.
Not-Quite-Classic Creamy Coleslaw Recipe©Marcia Lahens 2017. All rights reserved.
We really, really like this version of slaw; I’ve made it three times! As a matter of fact, I think it’s the best slaw I’ve ever made. See what you think.