Asian Broccoli Slaw with Ginger Soy Dressing
Sometime a light veggie dish like this is just what the doctor ordered – especially when you’re trying to eat lighter to compensate for some less than stellar food choices (don’t ask). Broccoli slaw mix is new to me. I’m not a huge fan of broccoli so I’ve never bought it but it was on sale at my favorite store so I decided to experiment. Although it’s shredded broccoli stalks, it really doesn’t taste like broccoli at all. There’s a crunchy fresh taste that I can’t really compare to anything. It doesn’t have a strong flavor by itself so you could add any dressing to it. If you want to make this a little more hearty, you could add shrimp or chicken. The dressing is tart/ sweet, and a little salty from the soy sauce – make sure you use low sodium sauce. If you leave out the oranges, this would make a good stuffing for spring rolls.
Asian Broccoli Slaw with Ginger Soy Dressing
Ingredients
- 1/4 cup low sodium soy sauce
- 1 tbls lemon juice
- 1/8 cup canola oil
- 2 tbls freshly grated ginger
- 2 tbls apple cider vineger
- 3 tbls brown sugar
- 1 tsp seasame oil
- 11 oz can mandarin oranges
- 8 oz jar water chestnuts
- 12 oz bag broccoli slaw
- 2 diced scallions (green parts only)
Instructions
- Mix first 6 ingredients in a small bowl or jar until well combined.
- Mix remaining ingredients in a large bowl and pour dressing over salad.
- Stir to coat and refrigerate for at least and hour before serving.
Number of servings (yield): 8
1 Comment
Drivefast Diepretty
December 27, 2016I made this as a side to some quinoa burgers – I needed to use the rest of my broccoli slaw. left out the oranges and water chestnuts (didn’t have any on hand) and substituted rice wine vinegar for the ACV… that was just laziness. It was great with chopped peanuts on top!!!