Adapted from Good Stuff Eatery, Washington
Time: 5 minutes
2 cups mayonnaise
1/2 cup sriracha hot sauce
2 tablespoons condensed milk
1 tablespoon sea salt.
Combine all ingredients in a food processor. Mix until thick and creamy, 2 to 3 minutes. Transfer to a covered container and refrigerate. Serve as a dipping sauce for onion rings or fries.
Yield: About 2 3/4 cups.
Buy the packaged broccoli slaw at the supermarket, if you can find it. Mix up a large batch of the sauce and store it in a jar with a tight-fitting lid, in the refrigerator, for up to two weeks. Serves 4 as a side dish; add some shredded rotisserie chicken, and the salad becomes a perfect lunch or picnic dish.
For the sauce:
2 Tbsp hoisin sauce
2 Tbsp reduced-sodium soy sauce
1 Tbsp agave nectar
1 tsp Sriracha, or more to taste
1 tsp rice wine vinegar
Juice of 1 small lime
*1 cup shredded broccoli stems, blanched and rinsed under cold water
*1 cup shredded carrot
*1 cup shredded red cabbage
(*or 1 12-oz bag prepared broccoli slaw)
1 small ripe pear, cut into long, thin strips
In a jar with a tight-fitting lid, combine all sauce ingredients and shake well. Taste, and adjust with more or less of any ingredient. Store in the refrigerator if making ahead.
Combine broccoli, carrot, cabbage (or broccoli slaw) and pear in a mixing bowl. Pour on the dressing, and toss well. Let sit at room temperature for up to one hour, or make up to six hours ahead and store in the refrigerator.
