Sweet and Tangy Broccoli Slaw

I love coleslaw. I love Asian slaw. I love Mexican slaw. Pretty much, if there is some cabbage tossed in a tangy, bright dressing, I will eat it! When I made the chipotle-plum brisket, I knew I needed something crunchy and cool to compliment the hearty beef. Thus, this slaw was born. It takes awhile to marinate, but because of the broccoli slaw, it stays crunchy and vibrant. Don’t skip the scallions – they really perk up the dish.

Sweet and Tangy Broccoli Slaw


1 package coleslaw

1 package broccoli slaw

1 bunch scallions, white parts chopped

2.5 oz. Jalapeno Tabasco sauce

3/4 cup olive oil

1 heaping tbsp. Dijon mustard

3 tbsp. sugar or to taste

1. Mix the oil, Tabasco, and mustard in a Tupperware. Add the sugar and let it sit in the fridge for an hour. When it comes out, taste it – if it is too spicy, add some more sugar. If it needs more acidity, add some vinegar…etc. You know what I say – there is no right or wrong here, just make it to your tastes.

2. Place the slaws in a large bowl with the scallions.

3. Top with the dressing.

4. Toss and let sit for at least an hour or up to 3 hours.

5. Serve.

This slaw is so great with BBQ meats. It is light, tangy, and has just a bit of heat from the jalapeno. It isn’t a burning heat, just a quick prickle at the front of your tongue. The broccoli slaw adds extra texture and crunch and the scallions add the perfect onion-y tang to the slaw. It really adds dimension and acidity to hearty meats, making even brisket seem lighter and more multifaceted.

Which, of course, means that you can eat more of it. 

And now you know why I love coleslaw.


  1. Slaw is so good on slow-cooked/barbecue sandwiches. I’m thinking about trying this on a sandwich with an Asian kick to it.


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