It may be hard to tell in the great state of Michigan, but summer is on its way. It should be here soon and with it BBQs, picnics at the lake, and lunch at the beach. Deciding to grill chicken, hot dogs, steak, or hamburgers seems like a no brainer, but then comes the question, “What do I serve on the side?”
Not being a huge fan of traditional coleslaw, I decided to come up with an alternative. My Broccoli Slaw is crunchy, loaded with flavor, and super simple to make. We start with green and purple cabbage. While I am a fan of my food processor, I do not recommend it for this recipe. I prefer the cabbage to have more texture and size to it. This way it will not become a soggy mess later when you add the dressing. After chopping the cabbage, chop up your broccoli crowns and some red onion. You can skip the onion if you are not a fan or substitute for something milder like a shallot. In my family I make one with onion and one without. Making two small dishes over one large is the same amount of work and everyone happily eats. Happily eating is my goal.
Next step – mix together the slaw dressing. I use a 2 cup glass measuring cup for mine. Put your sour cream, mayo, red vinegar, olive oil, and sugar into the cup and wisk together. I have a small wisk that fits nicely into the measuring cup, if you have a larger wisk you may want to mix your dressing up in a small bowl instead. People’s preferences on dressing are as vast as the fish in the sea. So start with about half of the dressing, mix things up, and decide if you need more. Make it match your tastes!
Cover the bowl and place the broccoli slaw in the refrigerator for at least 30 minutes. This gives the flavors a chance to meld together. Use this 30 minutes to cook up your bacon. I cut the bacon into bite sized pieces and then fry on the stove top. I like this method because I have the most control over the end result. Once the bacon is done, remove from pan and drain on paper towels. This helps to keep the bacon crispy instead of soggy and keeps the extra grease out of your slaw.
30 minutes later or when you are ready to serve, add bacon and blue cheese, mix it all together and serve. If you are not a huge fan of blue cheese like I am, you can leave it out or substitute feta cheese if you prefer. I am a blue cheese girl all day long and love to find things I can add it into. With its strong flavor, it does not go with everything.
I debuted this recipe for my Mother’s Day spread and it was a huge hit. I look forward to including it in future summer meals. Broccoli Slaw will definitely be our go to as we maneuver through summer shenanigans with the Kiddos.
- 1-2 cups green chopped cabbage
- ½ -1 cup purple chopped cabbage
- 1-2 cup chopped broccoli crowns
- ¼-½ cup thin sliced red onion
- ¼ cup blue cheese crumbles
- ¼- ½ cup cooked crumbled bacon
- ¾ cup sour cream
- ½ cup mayonnaise
- 2 tbsp red wine vinegar
- ⅓ cup olive oil
- 1 tbsp sugar
- Chop vegetables and place in bowl. Put to the side.
- Combine dressing ingredients in large glass measuring cup or small bowl. Wisk together until combined.
- Pour half of the dressing over chopped vegetables and stir to combine. Add additional dressing to desired consistency. Refrigerate at least 30 minutes to combine flavors.
- Remove from refrigerator. Add blue cheese and crumbled bacon. Stir to combine and serve.