Broccoli Slaw with Honey Mustard Dressing
A recipe for half store-bought, half homemade coleslaw with creamy no-mayo dressing. Perfect for summer BBQs!
I love a short-cut that makes a dish quick, easy and still homemade. This crunchy slaw is a perfect example.
Buy a bag of broccoli slaw at the grocery store.
Add sliced red onion.
Sometimes, I go the extra mile and add chopped raw broccolini or broccoli florets.
Spend 5 minutes whisking together creamy honey mustard dressing made from Greek yogurt, olive oil, Dijon, honey and apple cider vinegar.
Voila! Homemade broccoli slaw that you can bring to picnics and BBQs or serve to your family with grilled anything.
Cookbooks & Reading
When I start feeling homesick, I pull cookbooks like A Boat, a Whale & a Walrus off my book shelf and sink into soothing photos of the Puget Sound and stories about people in the Seattle food world. This is a cookbook to leisurely page through, reading and dreaming and occasionally marking a recipe to cook.
There are a lot of “restaurant” dishes in this cookbook that you’re unlikely to make at home, such as chicken liver pate, steak tartare and house-smoked salmon. There are also short, easy recipes like kale gratin, corn and tomato salad and a strawberry shortcake that I will definitely be making this summer.
The author is Renee Erickson, who owns numerous restaurants. All are worth a visit if you’re visiting Seattle!
Dinner Last Week
I’m always curious about what other families are eating. Aren’t you? Here’s what my crew ate last week.
I’d like to start featuring other families in my weekly dinner report, so if you’d like to share what you’re eating, let me know! I’d love to hear from you. Email me at jenny@kitchenskip.com.
Monday: Salmon (lately I’ve been broiling it with butter or olive oil drizzled on top) steamed potatoes and chopped raw cabbage with lemon poppy dressing.
Tuesday: Broiled tofu, steamed broccoli and a noodle stir-fry recipe in the NYTimes. The sauce was made from oyster sauce, soy sauce, brown sugar and sesame oil and was a little bland. My husband and I liked it okay, but the kids were a hard no. One tip I did pick up from the recipe is that whole wheat spaghetti works really well for noodle dishes with Asian flavors. Try it with a stir-fry sauce or a cold noodle salad with peanut sauce.
Wednesday: My 6th grader left for overnight camp with her class and was gone for two nights. It’s funny how one absent family member can make it feel like there’s no point in bothering with dinner! I fed Josie a big after-school snack (fruit and a whole bagel with cream cheese) and then we ate a simple dinner of guacamole and chips.
Thursday: I needed to update a recipe on my blog for beet vegetable soup, so that’s what we had for dinner. It’s a veggie-packed soup for beet lovers. I also served a baguette and butter to fill up my 8 year old, who isn’t a beet lover.
Friday: Sometimes when you’re a recipe developer you have to make recipes that you aren’t craving. Like beef stew on a sunny day in May. Luckily, my recipe for Instant Pot beef stew turned out really well, so I ended up enjoying it quite a bit. The recipe will be published on my Kitchen Skip blog sometime in June.
I served the stew with easy buttermilk drop biscuits from Leite’s Culinaria ( I used plain kefir instead of buttermilk).
I’m writing this with Josie sitting across the table from me with markers and drawing paper. She’s been home sick since Tuesday, because life would just be too easy if both of my kids were actually in school for five whole days during any given week.
Next week is a short holiday week and then it’s the last week of school, so I’ve pretty much given up on being a productive person. But productivity is overrated, right?
Enjoy your long weekend!
Jenny
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