Day 309 of 365: Sheri
WOW. Summer has arrived in full force! My car thermometer read 98 degrees today! So, I thought I would share a yummy recipe that I make all the time in the summer. Asian Broccoli Slaw. I created this recipe because I have a complicated relationship with broccoli (only dietitians say stuff like that…amiright?) The truth is, I just don’t love it. Or, more accurately, I’m very particular about how it is prepared and I don’t like it raw AT ALL. I do, however, like broccoli slaw. And, I love any peanut-y, Asian-style sauces.
I usually pair this with teriyaki marinated chicken or, I’m really into tofu lately, so today, I sauteed some tofu with soy sauce. I’ve also doubled the dressing and mixed in 1/2 pound of cooked (and cooled) whole wheat angel hair pasta. It’s a healthier take on pasta salad and a great recipe for a cookout! Enjoy!
- 1 bag packaged broccoli slaw
- ¼ small red onion, finely sliced
- ¼ cup chopped unsalted peanuts
- 3 T Lite Seasoned Rice Vinegar
- 3 T Low-Sodium Soy Sauce
- 2 T Sesame or Peanut Oil
- 1 T Natural Peanut Butter
- 2 T Water
- 1 T Honey
- 1 clove Garlic, roughly chopped
- ½ tsp Ground Ginger
Combine dressing ingredients in a blender (I used my bullet!). Mix slaw and red onion with dressing. Top with crushed peanuts.
p.s. Yes, I really ate this with chopsticks. I was feeling fancy.