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.

• Ready In: 10 mins
• Serves: 6

Ingredients

• 1  bag  shredded broccoli, slaw
• 3⁄4 cup white vinegar
• 1  teaspoon salt
• 1  teaspoon garlic powder
• 1⁄2 teaspoon black pepper (or to taste)
• 1  tablespoon brown sugar
• 1  tablespoon soy sauce
• 2  tablespoons prepared mustard
• 1⁄2 cup white sugar
• 2⁄3 cup  vegetable oil

Directions

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!