Aww Lawdy. We had a VERY large time at the ECU/NCSU game and associated festivities this past Saturday at Ficklen Stadium….Yep, I’m Old School; it will ALWAYS be Ficklen Stadium to me, as My Sweet Dad purchased those 50 yard line tickets when it opened in 1963, and we are still enjoying them. Oh Yea! It was a fantastic game with lots of post-game food, games, and antics…shhhh…can’t share everything! Kicking off a slaw recipe perfect for any tailgating, post game, BBQ, or fried chicken dinner. Heck, this is perfect for any ole time. Go on…make yourself special and WOW your family and/or guests!
1 lb broccoli
1 cup mayonnaise*
1/2 cup sliced green onions
1/3 cup sugar
1/2 cup red wine vinegar
1 t salt
1 t lemon zest
1/4 t ground red pepper
1 medium sized Napa cabbage, thinly sliced*
1/2 cup golden raisins
Cut broccoli florets into small pieces.
In large bowl, whisk together mayonnaise, onions, sugar, vinegar, salt, and lemon zest.
Add cabbage, raisins, and broccoli.
Stir to coat.
Cover and chill 1 hour.
*I used Light Canola Mayo.
*May substitute 16 oz package coleslaw mixture if you are in a real rush!
Serves 6 as a light side with pulled pork entree, or 12 on sliders.