I have been so addicted lately to this amazingly colorful broccoli/cabbage/carrot slaw with a spicy almond-soy sauce dressing. I use it in wraps or mixed with brown or wild rice or quinoa. Or I just shove it in my mouth by the chopstickful (that’s a word, right?). It’s great cold, or at room temp, or heated. Sometimes I swap out the shredded broccoli stems for actual broccoli florets. Anyhow, I hope you make some and I hope you enjoy it as much as I do!
Shred up some red cabbage and carrots in your food processor (or, this is great practice for your knife skills…or fine, you could use a box grater). Also, broccoli stems! Did you know they are edible? It’s true! Chop off the florets and save for another time, snap off any loose leaves and little branches, cut off the ragged end, and then use a vegetable peeler to shave off the tough outer layer. You can use the tender insides in a myriad of ways – dice it up and toss it in a stir-fry, cut into chunks and serve as crudités with dip, or shred it up for this beautiful slaw!
Use a whisk to bring together some almond butter, lemon or lime juice, soy sauce and sriracha. How much of each? I don’t know, it’s totally to your liking! I generally end up with about 2 cups of grated veggie goodness, and for that amount I whip together about ½ Tablespoon almond butter, the juice of half a lemon, and 1-2 teaspoons each of soy sauce and sriracha. You can thin it out with a little splash of water if you prefer your dressing runnier, or add more almond butter if you want a thicker, creamier dressing. It’s totally up to you! Don’t have almond butter? Use peanut butter! Or tahini! Yum!
Go! Have fun! Play with your food!