there is this tasty version; made with broccoli slaw, onion, and carrots that have been sautéed, then tossed with a mustard vinaigrette and served warm.
Thanks to the nice folk at Redbook Magazine, who published the original recipe.
Note: the original recipe called for cabbage slaw and Dijon mustard. I was looking for a healthier alternative to the mayo and cheese laden broccoli salad everyone’s mom makes, and I am quite happy with the way this turned out.
•3 tbsp olive oil
•1 tbsp Pineapple Mustard*
•1 tbsp lemon juice
•1/2 tsp salt
•1/2 large sweet onion, diced
•4 cloves garlic
•1 package broccoli slaw with carrot
•1 tbsp bacon fat
*Go ahead and use your favorite Dijon mustard, if you don’t want to make the pineapple mustard, though I should note that it, too, is quite tasty.
Whisk the olive oil together with the mustard, lemon juice, and salt until blended, set aside.
Melt the bacon fat in a large skillet over medium high heat, then add the onion and garlic and cook for seven minutes, until they are both tender.
Add the broccoli slaw, toss with the onion and garlic, and continue to cook for another seven minutes, until the broccoli and carrots are crisp tender.
Note: if you choose to make this with cabbage, sauté it for five minutes, or just until the cabbage wilts.
Remove from the heat and drizzle with the dressing.
Toss to coat well and serve warm.
We totally loved it with barbecued corned beef for dinner, and the chilled leftover slaw worked a treat as a stand-in for the more usual slaw on a Reuben sammich for lunch the next day.