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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:

·         1
bag of broccoli slaw

·         12
Grape or Cherry tomatoes, halved

·         12
Sugar snap peas, each snapped into 2-3 pieces

·         ½
can of water chestnuts, each slice should be quartered or sliced into smaller pieces

·         2
green onions, sliced (both the white and green parts)

·         3
Tablespoons sesame seed oil
(or you can use olive oil or canola oil, but sesame oil is best)

·         2
Tablespoons rice vinegar (or you can substitute plain white vinegar)

·         1
Tablespoon reduced sodium soy sauce

·         ½
Tablespoon honey

·         Black
pepper, to taste

1.       In
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.

2.       Mix
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.

3.       Serve
chilled!  Best if eaten within 48 hours of making it.

Ø  Add
diced red bell pepper to the recipe for more color and sweet flavor.

Ø  Add
slivered or sliced almonds for crunch and a nutty flavor.

Ø  If
you don’t want to use sugar snap peas then swap them out for something crunchy like diced celery or bell peppers.

Asian Broccoli Slaw

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