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."
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Ready In:




  • 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).
  • 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.
  • 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.).
  • Allow the marinade to cool, then pour over the veggies and mix thoroughly.
  • Refrigerate and enjoy!

Questions & Replies

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  1. Love the taste of this marinade and it works so well with the broccoli slaw!! I halved the sauce when I made it the second time because it was a little too "saucy" for us the first time. I also added peanuts (1/4 cup), sunflower seeds (2 T.), and slivered almonds (2 T.)--an idea I got from a salad I saw at a grocer in town. Overall great recipe...thanks for sharing!!
  2. I have been looking for a marinade for red cabbage salad...this is fantastic! Just toss with sliced cabbage and refrigerate overnite. I messed up and put all of the ingredients in a saucepan and then read again about adding the oil & sugar after the other ingredients came to a boil. I let it all come to a boil, used my hand blender to emulsify and it was perfect.
  3. FaNTASTIC! I was not sure how much is 1 bag of broccoli slaw, but I used 1 lb sliced raw broccoli, seemed to be about right for the marinade.


<p>I'm an academic who enjoys spending time at libraries and archives, but also looks forward to relaxing and experimenting in the kitchen. I love vegetables, keep mostly vegetarian, and believe fervently in the delicious powers of garlic.</p>
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