Friday, June 25, 2010
I'm am not a big raw broccoli fan. I adore it cooked, but something about it raw just...ick. But this salad, oh, it is beyond good. It draws me in with it's crunchiness, sweet and salty dressing, and for those who like it, a nice kick of heat.
Originally, I got this recipe from a Martha Stewart magazine, but over time I have switched it up so much that it's now my own creation. The basic idea of slaw is nothing new, even Asian style slaws are not new, but this one is so sweet and snappy, you feel like your eating it for the first time with every bite.
What's even more appealing is that it's easy. No shredding cabbage or grating carrots. Get yourself a bag of the broccoli slaw, (you can find it in the refrigerated produce section), slice some veg, make your dressing, toss and you're done! Add sliced grilled chicken on top and you've got yourself a meal! Great for these hot summer nights.
Asian Broccoli Slaw
Prep time:15 min
Cook time: 0 min.
1 tbls. chopped ginger
1 chopped green onion
1/4 c. plus 1 tbls. peanut butter
1/2 c. rice wine vinegar
3 tbls. soy sauce
3 tbls. packed brown sugar
1/4 c. canola oil
1 bag broccoli slaw
1 green onion, sliced on bias
4-5 large radishes, sliced thinly in half-moon shapes
1 Kirby or Persian cucumber, sliced thinly in half-moon shapes
1/2 jalapeno pepper, finely diced
1/2 c. peanuts, crushed
For the dressing, simply blend all ingredients together in a blender, until it's very smooth. Set aside.
Mix together all slaw ingredients, except for peanuts. I save those for right before I serve it, because I like the peanuts to be crunchy, not soggy.
Toss dressing with slaw right before serving. Top with peanuts and if you like, a few slices of jalapeno.Try it out and let me know what you think!