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
- 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)
- 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