~ Asian Broccoli Slaw w/Honey-Sesame Dressing ~
My love affair with all types of Asian food is no secret. Chinese, Thai, Vietnamese, Korean, etc. You name it, I adore it. Give me a recommendation for an Asian restaurant in your locale, when I'm in your town, you can be sure I'm going there to eat. I dabble in cooking a great deal of it too. I crave Asian and rarely does a week go by without my needing it. Some of my recipes have been classically learned, while others are a product of my own creative cravings for Asian fare.
Indulge me in this delish 5-minutes-to-fix Asian slaw recipe.
No pretense here. The day I came across store-bought "broccoli cole slaw mix" (cole slaw mix made with crunchy green broccoli stems instead of green cabbage), my mind immediately raced to the flavors of soy sauce and sesame oil. Why? Broccoli is classic Asian. There's more. I didn't have to experiment with the perfect dressing for it -- I'd already come up with one for my Asian chicken salad recipe. After a quick mix of the pre-shredded store-bought raw vegetables and my honey-sesame dressing, Asian slaw perfection was revealed. The brand I use is organic, and, contains just three crunchy ingredients: broccoli, carrots and red cabbage. It truly is a high-quality time-saving mixture that any busy cook can and should appreciate.
1/4 cup each: vegetable oil and white rice vinegar
1 tablespoon sesame oil and Thai seasoning soy sauce + 1 teaspoon Thai fish sauce
2 tablespoons honey
1, 12-ounce bag broccoli slaw + 1/2-1 cup thinly-sliced scallions
Place the slaw in the refrigerator for 2-6 hours (or overnight will work too), stopping to stir it about every 30-45 minutes in the beginning so that all the slaw gets to absorb the dressing equally. Note: This recipe yields 3/4 cups of salad dressing and 4 cups of broccoli cole slaw.
Refrigerate for at least 2 hours (or overnight is AOK too).
Special Equipment List: 1-2-cup-sized measuring container w/tight-fitting lid & pourer top; 4-cup food storage container w/lid
Cook's Note: For another product of my creative cravings for Asian fare, ~ Avocado Cups Filled w/Asian-Twisted Tuna Salad ~ is one of my favorite go-to recipes. Happily, Avocados are available all year round nowadays, so, it's a year-round favorite. Find the recipe by Clicking into Categories 2, 14 or 20.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2016)