Thursday, June 20, 2013

Recipe of the Week: Asian Broccoli Slaw

We hosted a BBQ over Memorial Day weekend and our good friend, Sonja brought an Asian Broccoli Slaw that was super yummy!  She mentioned that she just threw a bunch of ingredients together, but I found her almost exact recipe on the web.

This is a great light summer salad that goes with just about anything and is a wonderful alternative to the traditional pasta and potato salads.


Asian Broccoli Slaw


2 cups cooked quinoa
2 tablespoons orange juice
2 tablespoons fresh lime juice
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
1 teaspoon sesame oil
1/4 cup vegetable oil
salt and pepper
12 oz packaged broccoli slaw
2 cups chopped purple cabbage
2 cups chopped cauliflower
2 cups sliced snow peas
1 bunch green onions
1/2 cup raisins
1/2 cup slivered almonds


Cook and cool quinoa!  This will need to be made ahead and stored (up to 2 days) in refrigerator.

In a large jar (with a tight lid), combine the OJ, lime juice, soy sauce, rice wine vinegar, brown sugar, sesame oil, vegetable oil and a pinch of salt and pepper.  Screw the lid on tight and shake until combined; set dressing aside and prepare salad.

In a large bowl, combine the slaw, chopped cabbage, cauliflower, sliced snow peas, green onions, raisins and cooked quinoa.

Pour dressing over the slaw and mix to combine. Top with sliced almonds. Serve immediately or you may keep in the fridge until ready to serve.  If making ahead, top with almonds right before serving.

Notes:  Feel free to omit anything.  Sonja's salad did not include cauliflower or green onions