Next time you need an easy side that won’t heat up the kitchen, try this Sesame Broccoli Slaw. The dressing is vinegar-based, i.e. no mayonnaise. It’s similar to the slaw featured with my Far East Steak Salad recipe, but I’ve swapped soba noodles for purple cabbage.
My grandmother made the best slaw. Of course, she also made the best chocolate pie, cornbread, biscuits, and sweet tea too. Anything she touched turned to Southern deliciousness. My cousin finally figured out that the secret to her slaw was the fact that she sliced her cabbage instead of shredding it. To honor Grandma, slice your cabbage when you make this recipe.
This sesame broccoli slaw is the perfect summer dish. You can make it ahead of time and, since it doesn’t contain mayo, you don’t have to worry about refrigeration if you take it to a picnic. Serve it with peel & eat shrimp, grilled steak, or fish. Check out my post on the Livliga blog to see one complete menu featuring this slaw.
Sesame Broccoli Slaw
Mayo-free slaw featuring broccoli, cabbage, and red pepper with an Asian-inspired dressing
- 1 cup broccoli slaw
- 1 cup purple cabbage thinly sliced
- 2 scallions thinly sliced
- 1/2 small red bell pepper chopped
- 1 1/2 tablespoons low-sodium soy sauce, tamari, or coconut aminos
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 2 tablespoons rice vinegar
In a large bowl, toss together broccoli slaw, cabbage, scallions, and red pepper.
In a small bowl, whisk together the soy or coconut aminos, sesame oil, honey, and rice vinegar.
Add dressing to cabbage mixture and mix well.
Feel free to use all broccoli slaw or all cabbage.
Measure the sesame oil first, then use the same spoon to measure the honey. The honey will slide right off the spoon!
Coconut aminos (affilate link) is a great product to know about if you're avoiding soy. It's also gluten-free. If you use the coconut aminos, sodium will decrease to 469mg and potassium will increase to 101mg per serving.
Vegan? Use a vegan sweetener instead of honey.