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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Great change from mayo-based slaws! I use a bag of pre-shredded broccoli slaw that includes shredded broccoli stalks, carrots, and red cabbage. But I bet the marinade would be great for a cabbage slaw, too. This gains flavor as it sits-best after a day in the refrigerator, but still good with a few hours to chill. Time does not include chilling. I estimated six servings. Its probably several more than that, but *some* of us had rather large portions. Ingredients:
1 bag shredded broccoli, slaw |
3/4 cup white vinegar |
1 teaspoon salt |
1 teaspoon garlic powder |
1/2 teaspoon black pepper (or to taste) |
1 tablespoon brown sugar |
1 tablespoon soy sauce |
2 tablespoons prepared mustard |
1/2 cup white sugar |
2/3 cup vegetable oil |
Directions:
1. Empty the bag of shredded veggies into a very large mixing bowl (or Tupperware container, if you're brave enough to simply cap and shake to distribute the marinade).
2. In a small sauce pan, combine the vinegar, salt, garlic powder, pepper (if desired), brown sugar, soy sauce, and mustard. Cover and bring to a boil.
3. Remove from the heat and add the sugar and oil, stirring or whisking to dissolve. (I probably use a bit less than 2/3 cup of vegetable oil-maybe 2/3 cup minus 3 TB? If it tastes a bit strong or you need to stretch the marinade a bit further, use the full amount.).
4. Allow the marinade to cool, then pour over the veggies and mix thoroughly.
5. Refrigerate and enjoy!
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