Broccoli Slaw With Sesame Ginger Dressing Recipes

ASIAN SLAW WITH GINGER PEANUT DRESSING

Steps:

• In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
• Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
• Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

SESAME GINGER BROCCOLI SLAW

Steps:

• In a large bowl, combine the coconut aminos, rice wine vinegar, lime juice, ground ginger, garlic powder, salt, sesame oil and tahini. Combine well.
• Slice 1/4 of a medium size red cabbage into thin strands for the slaw.
• Chop the cilantro (leaves and stems).
• In a large bowl combine the broccoli slaw, cabbage, cilantro and sesame ginger dressing. Stir well to incorporate (large tongs are great for this).

SESAME GINGER DRESSING

Steps:

• Make the dressing by whisking together the following in a medium bowl or shaking in a mason jar: sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic and fresh ginger. If you want a creamier dressing, add in a tablespoon of tahini or cashew butter.

EASTERN BROCCOLI SLAW

Steps:

• Make the dressing: In a stand blender or with an immersion blender, combine and purée the tamari, sesame oil, ginger, scallion, red pepper flakes and lemon juice.
• Make the slaw: In a mixing bowl, combine the shredded broccoli stems, carrots, scallions and sesame seeds. Add just enough of the dressing, about 1/4 cup, to coat the vegetables. Mix well. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining dressing.
• To serve, add more dressing to taste, if desired, and garnish with cilantro, sesame seeds or scallions. Serve chilled or at room temperature. Remaining dressing may be used to dress snap peas, roasted beets, beans or radishes, or used as a marinade for tofu, chicken or seafood.

BROCCOLI SLAW WITH MISO-GINGER DRESSING

Steps:

• Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate broccoli stems and carrots into a large bowl.
• Whisk miso paste, orange zest, orange juice, ginger, rice vinegar, and sesame oil in another large bowl until smooth. Add broccoli stems, broccoli heads, and carrot and toss to combine. Cover and chill until ready to serve. Toss with cilantro, mint, basil, and scallions, transfer to a serving dish, and top with coconut.
• Do Ahead
• Slaw can be made and chilled for up to 8 hours.

BROCCOLI SLAW WITH SESAME GINGER DRESSING

Steps:

• 1. Whisk together soy sauce, vinegar, brown sugar, garlic, sesame oil and ginger. Set aside.
• 2. Whisk together soy sauce, vinegar, brown sugar, garlic, sesame oil and ginger. Set aside.
• 3. In large bowl combine sugar snap peas, broccoli cole slaw, red pepper, almonds and sesame ginger dressing. Toss gently to coat. Salt and pepper to taste.