Asian Broccoli Slaw

by Rachel on February 2, 2010

Coleslaw for broccoli lovers.

This recipe falls into the category I call, “Totally Trader Joe’s,” meaning that all of the ingredients can be purchased at a Trader Joe’s.  I’m a devoted TJ shopper.  This family-run business started just down the road from where I grew up.  I’m delighted with the way that the business has evolved.  They bring high quality, natural and organic foods to shoppers who cannot afford to buy their groceries at Whole Foods (another chain I respect but whose price point is beyond many Americans these days).

My husband despises broccoli.  My children and I adore it.  We often engage in massive broccoli eating orgies when he’s on the road.  When the cat’s away the mice will play.  Recently, however, I discovered Trader Joe’s broccoli slaw.  It looks a bit like coleslaw – but it is raw broccoli – the inner white part from the stem.  It’s crunchy and it has a nice sweetness.  Even my husband likes it.  If you have a Trader Joe’s nearby grab a bag and try this easy salad.  I use the same dressing that I use for my Chinese Chicken Salad.  The dressing recipe is repeated below.

Asian Broccoli Slaw:

  • 1 package Trader Joe’s broccoli slaw
  • 1 11-oz. can Mandarin orange slices, drained
  • 1 red, yellow or orange bell pepper cut into thin sticks (see photo above)
  • 2 green onions, finely chopped – white parts only
  • ¼ cup chopped cilantro and some cilantro leaves for garnish
  • 1/3 cup chopped salted peanuts

Dressing:

  • ¼ cup soy sauce
  • ¼ cup fresh lemon juice
  • 3 tablespoons sugar
  • 1 tablespoon white wine vinegar
  • 1 tablespoon rice vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon toasted sesame oil
  • ¼ cup canola oil

Combine all of the salad ingredients in either a mixing bowl, or a serving bowl.

Combine all of the salad dressing ingredients in a medium bowl.  Whisk until blended.  Toss the dressing with the salad just before serving.  The salad dressing will keep in the fridge for a number of weeks.  The salad will be fine a second day – but it won’t be quite as crisp.

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