Cole slaw. Even the name of this one-note mixture of cabbage and mayo is bland. Kick up the standard cookout side dish by replacing the green cabbage with Brussels sprouts and broccoli. This hearty version of slaw also combines the crisp green vegetables with bacon, cheddar cheese, and dried cranberries for an undeniably tasty and textural combination of smoky and sweet, chewy and creamy. It’s perfect for your next backyard barbecue or beachside picnic.
10 slices crispy bacon, crumbled
2 cups shredded Brussels sprouts
2 cups shredded broccoli stems
2 cups broccoli florets, cut into bite size bits
1 cup dried cranberries, roughly chopped
1 cup shredded sharp cheddar cheese
½ small red onion, cut into small dice
½ cup mayonnaise
½ cup sour cream or plain whole yogurt
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoons salt
1 teaspoon black pepper
Pinch cayenne pepper
Preheat an oven to 400 degrees. Arrange the bacon slices in a single layer on a large sheet pan and bake until crispy; 10 to 15 minutes depending on thickness. Drain the bacon rashers on several layers of paper towels and break them into small crumbles once they are cool enough to handle.
In a large bowl, combine the shredded Brussels sprouts and broccoli stems, broccoli florets, chopped dried cranberries, shredded cheddar cheese, and diced red onion; stir until combined.
In a medium bowl, stir together the mayonnaise, sour cream or yogurt, apple cider vinegar, Dijon mustard, salt, black pepper, and cayenne pepper. Pour this dressing into the large bowl and mix until all slaw ingredients are evenly coated. Refrigerate for at least one hour and serve cold.