[Meatless Monday] Nutty Asian Broccoli Slaw

I adore eating outside  when the weather gets warm and sunny enough. After a long morning or day at the office, nothing clears my mind and restores my mood like fresh air and rays of sun. Seeing as I don't have outside space of my own, this usually means Boyfriend and I have to go out to eat at restaurants with patios...or invite ourselves over to friends' homes for cookouts.

Being only an occasional meat-eater, I prefer to be responsible for vegetables, side dishes, or desserts for cookouts (not to mention, I don't trust myself to buy steaks). Having sampled an Asian-inspired slaw at a church potluck a little while ago, I've been excited to recreate it at home because it seemed like a perfect cookout dish! Unlike your typical creamy cabbage coleslaw, this slaw is made using broccoli slaw and is flavored with a combination of rice vinegar, honey, soy sauce and sesame oil. I opted to go easy on the vinegar and sweetener in an attempt to keep the salad light and refreshing. However, the dressing can easily be adapted to your personal taste.



What truly takes this an extraordinary slaw is the addition of toasted sliced almonds, sunflower seeds, and sesame seeds. I loved the added texture and crunch! The nuts and seeds also helped make the salad super satisfying all by itself. I ended up eating a majority of it as lunch...Top the slaw with some simple soy-marinated tofu or tempeh and it becomes a great stand-alone meal for a vegetarian.



I'm looking forward to making this again throughout the spring and summer!

Nutty Asian Broccoli Slaw

Inspired by Creative Culinary

Servings: 4-6

1 bag broccoli slaw mix
1/4 cup sunflower seeds
2 tablespoons sesame seeds
1/2 cup sliced almonds
1 tablespoon butter or Smart Balance

Dressing
1 tablespoon sesame oil
2 tablespoons canola or vegetable oil
2 tablespoons honey
3 tablespoons rice vinegar
2 tablespoons soy sauce
1/4 teaspoon sea salt
A pinch of crushed pepper

• In a saucepan over medium heat, melt butter or substitute and toast sunflower seeds and almonds for about 2 minutes. Toss in sesame seeds and toast for an additional 30 seconds to 1 minute until flagrant (to care to burn). Remove from heat and allow to cool.

• In a small bowl, combine all dressing ingredients and whisk until well incorporated. 

• In a large mixing bowl, pour in slaw mix and toasted nuts until well distributed. Next, pour dressing over nuts and veggies.