Wednesday, January 27, 2010

Ginger Sesame Asian Coleslaw

Here is another recipe that I made today using the cabbage, carrots and broccoli that I picked up on Saturday. It was quite delicious. Enjoy. WE CSA Member Gail
  • 4 cups shredded cabbage and carrots
  • 1 cup very small broccoli florets (3 ounces)
  • ½ cup coarsely shredded broccoli stems (2 ounces)
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon sesame oil
  • 2 teaspoons grated fresh ginger root
  • ¼ cup sliced almonds

Combine coleslaw mix, broccoli florets and stems in a medium bowl. Add wet ingredients and ginger root; toss well. Top with almonds.

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