More In The Kitchen
Asian Broccoli Slaw
Updated: Tuesday, May 20 2014, 10:36 AM CDT
Made by: Melanie Pavlovic, Registered Dietitian for County Market
Minutes to Prepare: 20
Number of Servings: 6
bag of broccoli slaw
Grape or Cherry tomatoes, halved
Sugar snap peas, each snapped into 2-3 pieces
can of water chestnuts, each slice should be quartered or sliced into smaller pieces
green onions, sliced (both the white and green parts)
Tablespoons sesame seed oil (or you can use olive oil or canola oil, but sesame oil is best)
Tablespoons rice vinegar (or you can substitute plain white vinegar)
Tablespoon reduced sodium soy sauce
pepper, to taste
large container (that has a lid), dump the entire bag of broccoli slaw
into it. Add the halved cherry tomatoes, sugar snap peas, water
chestnuts, and green onions to the container.
a few times to blend ingredients well and then add the sesame seed oil,
rice vinegar, soy sauce, honey, and black pepper to the container. Mix
well until the vinegar and oil have coated the vegetables evenly. Add
more black pepper if you prefer.
chilled! Best if eaten within 48 hours of making it.
diced red bell pepper to the recipe for more color and sweet flavor.
slivered or sliced almonds for crunch and a nutty flavor.
you don’t want to use sugar snap peas then swap them out for something crunchy like diced celery or bell peppers.