In the University of Mississippi’s The Grove, one tailgate tradition has survived since 1992: J-Jaye Shackelford Hurley brings a crunchy ramen-broccoli slaw made with chopped and julienned broccoli, crunchy veg, and crushed instant ramen noodles—no mayonnaise,
On a 10-acre lawn in the center of the University of Mississippi campus—dotted with oak. elm and magnolia trees—tailgating can look a little unlike anywhere else in the country. Instead of the usual hoodies and jeans. professionally decorated pop-up tents line the scene. and students wear dresses and sport coats as sterling silver platters stack high with sliders.
For J-Jaye Shackelford Hurley, the day’s rhythm has been the same for decades. She has been a regular at pre-football-game festivities in The Grove since she was a freshman in 1992, and she keeps bringing one steady constant: a big bowl of broccoli salad.
The slaw itself is built for staying power and for contrast on crowded tables. It starts with chopped broccoli florets and julienned broccoli stems. then folds in carrots. purple cabbage. red onion. slivered almonds and sunflower seeds. The crunch doesn’t stop there: crushed instant ramen noodles go in as well. tossed through a tangy-sweet dressing made from apple cider vinegar. sugar and soy sauce.
What makes it stand out among the softer. saltier food spread—pulled pork. deviled eggs. Rotel dip and pimento cheese—isn’t just the ingredient list. It’s also practical: the broccoli slaw contains no mayo and keeps for several hours. That means it can stretch across an all-day hang, whether someone makes it to the game or not.
A lot of tailgate food is about the first bite. Hurley’s version is about the long one too.
University of Mississippi The Grove tailgating broccoli slaw instant ramen noodles apple cider vinegar no mayo Mississippi sports pre-football festivities