Asian Cabbage-Broccoli Coleslaw |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 cup(s) coleslaw mix (with or without carrots) |
1 cup(s) very small brocolli florets (3 oz) |
1/2 cup(s) shredded broccoli stems (2 oz) |
1-2 tablespoon(s) reduced sodium soy sauce |
2 tablespoon(s) seasoned rice vinegar |
1 tablespoon(s) sesame oil |
1 tablespoon(s) fresh ginger root, grated |
1/4 cup(s) sliced almonds, toasted |
Directions:
1. Combine coleslaw mix, broccoli florets, and stems in a medium bowl. (Use a microplane to grate the broccoli stems coarsely. 4 cups shredded organic cabbage may replace the coleslaw mix and 1-1/2 cups packaged broccoli slaw may replace the broccoli florets and stems.)
2. Add soy sauce, vinegar, sesame oil and ginger root; toss well. The salad may be prepared and refrigerated up to one day before serving. For a spicy kick, stir in 1/4 teaspoon crushed red pepper flakes along with the ginger root. Top with almonds.
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