Need a twist on your old slaw recipe? This one is so bright and fresh, and comes together in minutes. It’s also mayonnaise-free, so it’ll hold up at your outdoor barbecues this summer.
You can use your favorite bagged slaw mix, or make up your own. For this version, I made a mix from the fresh veggies I had in the refrigerator, including the stems from the broccoli and purple cauliflower I roasted the other day. You’ll hear this from me frequently - use what you love!
Want to spice things up a bit? Add some chopped peanuts or cashews and sriracha. This recipe pairs well with sesame honey chicken or hoisin glazed ribs, or as a condiment on your favorite lettuce wrap.
INGREDIENTS:
Slaw mix
Stems from 1 head of broccoli
Stems from 1 head of cauliflower
2-3 carrots
4 brussels sprouts
½ red bell pepper (or 2-3 mini bell peppers)
Dressing
3 TBSP rice wine vinegar
2 TBSP sesame oil
2 TBSP olive oil
1 TBSP ginger fresh grated
1 clove garlic minced
3 green onions chopped
Garnish
Sesame seeds
Chopped fresh parsley
Salt & pepper to taste
PREPARATION:
Julienne or grate broccoli and cauliflower stems and carrots. Finely chop brussels sprouts or shave on mandolin. Thinly slice bell peppers.
Mix all dressing ingredients in medium bowl, and stir to combine.
Add vegetables and toss.
Top with sesame seeds and pepper. NOTE: taste before salting.
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