1. Combine the broccoli florets with the cabbage and the stems into a medium sized bowl. You can use a microplane so that the broccoli stems are grated coarsely.
2. Add in the soy sauce, vinegar, ginger root, chilli and the sesame oil, tossing to mix thoroughly. You may want to prepare this salad a day in advance and refrigerate for one day before serving. If preparing in advance stir in the 1/4 tsp of crushed red pepper flakes and the ginger root, then top with almonds on the day of serving.
Ingredients
Directions
1. Combine the broccoli florets with the cabbage and the stems into a medium sized bowl. You can use a microplane so that the broccoli stems are grated coarsely.
2. Add in the soy sauce, vinegar, ginger root, chilli and the sesame oil, tossing to mix thoroughly. You may want to prepare this salad a day in advance and refrigerate for one day before serving. If preparing in advance stir in the 1/4 tsp of crushed red pepper flakes and the ginger root, then top with almonds on the day of serving.