Asian Cabbage-Broccoli Coleslaw

Photo: ebelle

Based on a recipe.

Yield: 4 servings
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  • 4 cup(s) coleslaw mix (with or without carrots)
  • 1 cup(s) very small brocolli florets (3 oz)
  • 1/2 cup(s) shredded broccoli stems (2 oz)
  • 1-2 tablespoon(s) reduced sodium soy sauce
  • 2 tablespoon(s) seasoned rice vinegar
  • 1 tablespoon(s) sesame oil
  • 1 tablespoon(s) fresh ginger root, grated
  • 1/4 cup(s) sliced almonds, toasted


  1. Combine coleslaw mix, broccoli florets, and stems in a medium bowl. (Use a microplane to grate the broccoli stems coarsely. 4 cups shredded organic cabbage may replace the coleslaw mix and 1-1/2 cups packaged broccoli slaw may replace the broccoli florets and stems.)

  2. Add soy sauce, vinegar, sesame oil and ginger root; toss well. The salad may be prepared and refrigerated up to one day before serving. For a spicy kick, stir in 1/4 teaspoon crushed red pepper flakes along with the ginger root. Top with almonds.
May 2013

This recipe is a personal recipe added by ebelle and has not been tested or endorsed by MyRecipes.

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