Asian Broccoli Coleslaw Recipe

Ingredients for Asian Broccoli Coleslaw

• Green Cabbage
• Fresh Broccoli Florets
• Carrot
• 1/4 cup thinly sliced green onions
• Slivered Almonds
• Salt And Black Pepper
• Rice Vinegar
• Sugar
• Soy Sauce
• Vegetable Oil
• Sesame Oil
• Garlic
• Fresh Ginger
• Freshly ground black pepper to taste

How to Make Asian Broccoli Coleslaw

1. If using fresh broccoli and cabbage, bring a large pot of water to a boil. Add broccoli and cabbage, and blanch for 1-2 minutes. Immediately transfer to a bowl of ice water to stop the cooking process.
2. Drain the broccoli and cabbage thoroughly. If using pre-shredded slaw mix, skip steps 1 and 2.
3. In a large bowl, combine the drained broccoli and cabbage (or pre-shredded slaw mix), shredded carrots, and green onions.
4. In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, grated ginger, minced garlic, and red pepper flakes (if using). Adjust the amounts to your taste preferences.
5. Pour the dressing over the cabbage mixture.
6. Gently toss to coat evenly. Season with salt and freshly ground black pepper to taste.
7. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
8. Before serving, toast the slivered almonds in a dry skillet over medium heat until lightly browned and fragrant.
9. Add the toasted almonds to the coleslaw and gently toss to combine.
10. Serve chilled and enjoy!