Broccoli Slaw with Tangy Ginger Dressing

I’m not a big fan of broccoli, much less coleslaw. However, when I do crave both, what better way to indulge in these two foods then to combine them. Instead of cabbage being the main ingredient in this slaw, I chose shredded broccoli. You can actually purchase prepackaged broccoli slaw ingredients. It’s usually a combination of shredded broccoli, carrots, and red cabbage. Just add the dressing, and your set. Or, you can shred the broccoli and the other ingredients yourself.
This recipe is all about the dressing, and the ingredients that provide the crunch. Hope you like it.
For the Slaw.
1 package Broccoli Slaw (or any other favorite prepared raw broccoli slaw ingredients)
1/2 cup sun dried raisins
1 apple with skin chopped into small pieces (recommend Gala)
Tangy Asian Broccoli Slaw Dressing (recipe follows)
Tangy Ginger Dressing.
1/4 cup Nama Shoyu
1/4 cup cold press EVOO
1/4 cup purified water
1/4 cup raw Agave
1 T chopped Cilantro
1 T Rice Wine Vinegar (not raw)
1 T raw honey
1 inch fresh Ginger-root (or 1/2 tsp to 1 tsp of dried ground Ginger)
dash Cayenne Pepper
Combine all slaw ingredients in a bowl and set aside. Place all ingredients for dressing in a blender and mix well until smooth. Pour dressing over slaw, mix well and serve.

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