4 cups of mixed shredded cabbage
1 cup of broccoli florets
1/2 cup broccoli
1 1/2 tbsps soy sauce/coconut aminos
2 tbsps seasoned rice vinegar
1 tbsp sesame oil
1 tbsp fresh ginger root
1/4 cup of sliced and toasted almonds
1/4 tsp chilli flakes
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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.
3
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.
CategoryDinner
Ingredients
4 cups of mixed shredded cabbage
1 cup of broccoli florets
1/2 cup broccoli
1 1/2 tbsps soy sauce/coconut aminos
2 tbsps seasoned rice vinegar
1 tbsp sesame oil
1 tbsp fresh ginger root
1/4 cup of sliced and toasted almonds
1/4 tsp chilli flakes