I have never been a fan of coleslaw and usually skip it during backyard barbecues and potlucks. The closest I ever got to liking coleslaw was when I made Bobby Flay's Chicken Tacos which are the bomb! I use his slaw ingredients (3/4 cup mayonnaise, 2 tablespoons sugar, 1 teaspoon celery seed, 3 tablespoons apple-cider vinegar, Salt and pepper) with a bag of pre-shredded cabbage from the grocery store.
When I scooped a polite tablespoon of slaw onto my plate at my mother-in-laws house I was being nice. I had no idea at the time I was tasting the BEST BBQ side dish ever and that I would go back for seconds and thirds, then make it for my family a week later.
1 head broccoli, florets only, chopped small
1/2 red onion, fine diced
8 ounces sunflower seeds
8 ounces golden raisins
8 ounces bacon, cooked crispy, crumbled
8 ounces mayonnaise
2 tablespoons vinegar (I used champagne vinegar)
1/2 cup sugar
I prefer to lay bacon slices on a wire rack set in a rimmed baking sheet; transfer sheet to 350 degree oven and cook for 30 minutes until crispy. Remove from oven and place bacon on paper towels to remove grease. When cool enough to handle, crumble or chop.
Mix the vinegar and sugar together in a small bowl. Add mayonnaise and stir to combine.
Combine the remaining ingredients together in a large bowl: broccoli, red onion, sunflower seeds, raisins, bacon. Pour mayonnaise mixture over the top and stir to combine.
This is even better the next day!