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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Broccoli Slaw

The guests will need a fork, but they’ll also need a bigger plate. The tiny broccoli florettes should be no larger than a thimble.

Ingredients

2 cups broccoli florettes, cut very small

2 cups broccoli stems, thinly julienned

1/2 cup green cabbage, finely shredded

1/2 cup red cabbage, finely shredded

1/2 cup carrot, shredded

1/4 cup red onion, finely shaved

 

Dressing

1 /2 cup red wine vinegar

1 /2 cup sugar

2 tsp Creole mustard

1 tsp horseradish

1 /2 cup Blue Plate® Mayonnaise

2 Tbsp sour cream

2 tsp lemon juice

1 tsp salt

1 /4 tsp black pepper

Instructions

Bring one quart of lightly salted water to a boil.

Cook broccoli for 45 seconds, drain immediately and run under very cold water. Use a paper towel to dry excess moisture from the broccoli.

Combine all the vegetables in a mixing bowl and add the dressing.

 

Dressing

In a small stainless steel pot, combine the sugar and vinegar. Simmer slowly until the mixture forms a thick syrup.

While the mixture is cooking, combine the remaining ingredients in a mixing bowl and blend well.

Slowly drizzle the vinegar mixture into the mayonnaise mixture.

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