1 (1-pound) bag or 2 (9-ounce) bags broccoli slaw mix

1 teaspoon kosher salt

1/4 cup buttermilk

3 tablespoons mayonnaise

1 tablespoon Dijon mustard

2 teaspoons granulated sugar

2 teaspoons apple cider vinegar

Freshly ground black pepper

1. Place 1 pound to 18 ounces broccoli slaw mix and 1 teaspoon kosher salt in a large bowl and toss to combine.

2. Place 1/4 cup buttermilk, 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons granulated sugar, and 2 teaspoons apple cider vinegar in a small bowl or liquid measuring cup and whisk to combine.

3. Pour over the slaw mix and season generously with freshly ground black pepper. Toss to combine and serve immediately, or cover and refrigerate for up to 3 days.

Recipe notes

Broccoli slaw mix substitution: If you can’t find broccoli slaw mix in your grocery store’s produce section, make your own using 4 cups julienned broccoli stalks (from 4 large broccoli, about 12 ounces), 1 cup shredded red cabbage (about 2 ounces), and 1/2 cup shredded carrots (about 1 1/2 ounces).

Make ahead: The dressing can be made up to one day ahead and refrigerated in an airtight container.

Storage: Leftover broccoli slaw can be refrigerated in an airtight container for up to three days.

(Perry Santanachote is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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