Marinated Broccoli Slaw

“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 Nutrition


  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!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a