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Cat's Slaw
Serves 8
"A slaw with a mustard vinaigrette is a classic southern barbecue go-with," says
Cat. "It's totally refreshing with the heat of the meat. If you haven't tried broccoli slaw,
check it out," she adds. "I think it blows away every other slaw base, because it stays crisp
and its flavor really holds its own with a tangy dressing like this one."
Ingredients Dressing1/3 cup Dijon mustard 1/2 cup sugar 1/3 cup extra virgin olive oil 3 tablespoons hot-pepper sauce such as Tabasco 1 teaspoon celery seeds Salt and freshly cracked black pepper 2 (12-ounce) packages broccoli slaw |
 Photos by Maren Caruso
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Directions
To make the dressing, in a large bowl, whisk together the mustard and sugar until the sugar dissolves. Gradually add the olive oil and the hot-pepper sauce while whisking constantly. Whisk in the celery seeds and season with salt and pepper.
Add the broccoli and mix thoroughly with the dressing. Serve right away or within 1 hour.
