12 oz packaged broccoli slaw mix*
for the dressing:
1/4 cup white balsamic vinegar
1/4 cup mayonnaise
1 teaspoon dillweed
1 teaspoon ground lemon peel
1 teaspoon ground mustard
1/4 teaspoon celery seed
freshly ground black pepper
In a small bowl, whisk together the dressing ingredients until smooth. Toss with shredded vegetables until evenly distributed. Refrigerate 1 hour prior to serving.
*or an equivalent amount of home shredded broccoli stems & carrots
I love broccoli slaw. It is a fun alternative to regular slaw and is so crisp! I admit, part of the draw is that it is one of the few pre-cut salad things I buy (and like, I don’t like regular cabbage bagged coleslaw mix) so I mainly make it when we have company and I want a quick side dish or if I am making something time consuming/spending the day testing recipes and still have to make dinner. But honestly, it is tasty and crisp and takes well to pretty much any dressing. I whipped up this one using ingredients from my spice cabinet. I liked using the ground lemon peel because unlike fresh lemon juice, it didn’t become too tart or acidic from the lemon juice + vinegar combo but that lemon flavor was still there. I liked using the ground mustard too because unlike regular mustard, it didn’t add to the volume of dressing. I really wanted a light, thin dressing and this worked perfectly.