Asian-ish Broccoli Slaw

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This Asian-ish broccoli slaw is one of my favorite make-ahead recipes. The longer it sits together, the more the flavors meld together and the broccoli softens.


Broccoli has:

  • potent antioxidant potential

  • Vitamin K - needed for adequate blood clotting (be careful if you should be restricting this nutrient for your health history)

  • 1 cup has more than DOUBLE of our DRV of Vitamin C, which boosts immunity, healing, and collagen production.

  • 1 cup has more than 100% of our DRV of folate - needed for red blood cell and neurologic development (especially in the developing fetus) and detoxification pathways.

I usually eat this slaw with either seafood or chicken and spaghetti squash or quinoa on the side. You can even try it on a fish taco!

Ingredients:

  • 2 cups chopped broccoli slaw - get the pre-cut bag at the store for a quick time saver!

  • 1 small onion, thinly sliced or small dice

  • 1 cup shredded carrot - get the pre-cut bag at the store for a quick time saver!

  • 1 bell pepper, sliced thinly or small dice (I would match the type of chop to

  • 1/2 cup raw slivered almonds - can swap in whole almonds, chopped

  • fresh cilantro or parsley for garnish.

Dressing:

  • 1/4 cup tahini - this makes the slaw creamy though you can swap in avocado mayo if you have that on hand.

  • 2 tbsp toasted sesame oil

  • 2 tbsp apple cider vinegar

  • 2 tsp pureed fresh ginger

  • 1 tsp pink salt

Instructions:

  • Whisk together all in the ingredients in the dressing in a large mixing bowl.

  • Add the veggies to the bowl and toss to coat all vegetables.

  • Can eat immediately but best it it sits together 4 hours in refrigerator, EAT!

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