Wouldn’t you expect a salad recipe from Cat Cora, a Food Network Iron chef, to be incredibly complicated? That’s not the case with this people-pleasing salad.
I’ve whipped up this salad twice and been pleased with the results every time. Each bite has a little kick to it thanks to a splash of hot sauce. Just know your audience. If they don’t like heat, you might want to back down on the hot sauce. Her original recipe called for 3 tablespoons. Two was just enough for the folks at my house.
I prefer my first attempt which combined broccoli and cabbage in the bowl. Not everyone loves broccoli – even if it’s shredded – so the cabbage twist was more of a crowd pleaser.
Healthy cooking tip . . .
Trust your taste buds when whipping up a dressing for your salads. I didn’t find it necessary to add 1/2 cup of sugar to the dressing – 1/4 cup was enough for me. You might decide that you don’t need 1/3 cup oil, and a few tablespoons less works for you. Either way, you are saving calories by reducing the sugar or the fat.
- ? cup Dijon mustard
- ½ cup sugar
- ? cup extra virgin olive oil
- 2 tablespoons hot pepper sauce
- 1 teaspoon celery seed
- 12 ounces broccoli slaw
- Combine mustard, sugar, olive oil, hot sauce and celery seed. Thoroughly mix with broccoli slaw and season with pepper to taste. Chill for 15 minutes and then serve within an hour.
Nutrition Per Serving:
Calories: 150, Weight Watchers PointsPlus 4
Total Fat: 9.27
Total Carbs: 16.01g
Dietary Fiber: 1.50g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.