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
- 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.