Asian Cabbage Broccoli Slaw

Yields1 Serving
 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
1

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.

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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

Directions

1

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.

Notes

Asian Cabbage Broccoli Slaw

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