Ingredients:
- 4 cups broccoli slaw mix (store-bought or homemade from shredded broccoli stems and carrots)
- 1 cup red cabbage, shredded
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, sliced(optional)
- 2 green onions, thinly sliced (optional)
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
- 1 tbsp sesame seeds (optional, for garnish)
- Ingredients for the Dressing:
- 1/4 cup low-sodium soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp maple syrup or agave nectar
- 1 tbsp fresh lime juice
- 1 tbsp tahini
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 tsp red pepper flakes (optional, for heat)
- Water to adjust consistency
Instructions:
1. Prepare the Vegetables:
- If using homemade broccoli slaw, shred the broccoli stems and carrots.
- Shred the red cabbage, slice the red bell pepper and snap peas, and thinly slice the green onions.
- Chop the fresh cilantro if using.
2. Make the Dressing:
- In a small bowl, whisk together the soy sauce or tamari, rice vinegar, maple syrup or agave nectar, fresh lime juice, tahini, minced garlic, grated ginger, and red pepper flakes if using.
- Add water, a tablespoon at a time, until the dressing reaches your desired consistency.
3. Assemble the Slaw
- In a large mixing bowl, combine the broccoli slaw mix, shredded red cabbage, sliced red bell pepper, snap peas, and green onions.
- Pour the dressing over the vegetable mixture and toss to coat evenly.
4. Serve
- Transfer the slaw to a serving dish.
- Garnish with fresh cilantro and sesame seeds if desired.
5. Enjoy
- Serve immediately or refrigerate for a few hours to allow the flavors to meld together.