Eastern Broccoli Slaw

Name: Eastern Broccoli Slaw
Ingredients: 6 tablespoons tamari; 1/4 cup pure sesame oil; 1 teaspoon minced fresh ginger; 1 tablespoon minced scallion; 18 teaspoon red pepper flakes; 3 tablespoons fresh lemon juice, or to taste; 4 medium or 6 small stems (about 1 pound) from 2 to 2 1/4 pounds of broccoli (the freshest you can find), trimmed of dry ends and shredded or finely julienned; 3 large carrots, shredded or finely julienned; 4 scallions, thinly sliced; 2 teaspoons sesame seeds; Cilantro leaves, sesame seeds or sliced scallions, for garnish

11 ingredients

9 steps

Ingredients

6 tablespoons tamari
1/4 cup pure sesame oil
1 teaspoon minced fresh ginger
1 tablespoon minced scallion
18 teaspoon red pepper flakes
3 tablespoons fresh lemon juice, or to taste
4 medium or 6 small stems (about 1 pound) from 2 to 2 1/4 pounds of broccoli (the freshest you can find), trimmed of dry ends and shredded or finely julienned
3 large carrots, shredded or finely julienned
4 scallions, thinly sliced
2 teaspoons sesame seeds
Cilantro leaves, sesame seeds or sliced scallions, for garnish

Directions

1

Make the dressing: In a stand blender or with an immersion blender, combine and puree the tamari, sesame oil, ginger, scallion, red pepper flakes and lemon juice.
2

Make the slaw: In a mixing bowl, combine the shredded broccoli stems, carrots, scallions and sesame seeds.
3

Add just enough of the dressing, about 1/4 cup, to coat the vegetables.
4

Mix well.
5

Cover and refrigerate for at least 1 hour.
6

Cover and refrigerate remaining dressing.
7

To serve, add more dressing to taste, if desired, and garnish with cilantro, sesame seeds or scallions.
8

Serve chilled or at room temperature.
9

Remaining dressing may be used to dress snap peas, roasted beets, beans or radishes, or used as a marinade for tofu, chicken or seafood.