Prep Time: 45 min
Yield: Approximately 1 qt, Serves 4-6
Dietary Specifications: Vegan, Gluten Free
Ingredients:
4 stalks broccoli
½C julienne or shredded carrots
½C thinly sliced purple cabbage
½C thinly sliced red onion
1Tbsp Gustare Persian Lime Extra Virgin Olive Oil
1Tbsp Gustare Honey Ginger Balsamic Vinegar
1 clove garlic, pressed
1½ Tbsp cilantro, finely chopped
1½ tsp fresh ginger root, grated
1 Tbsp fresh lime juice
zest ½ lime
¾ tsp Cape Cod Sea Salt
½ tsp black pepper
3 Tbsp almonds, toasted and chopped
Directions:
- Peel tough outer layer of broccoli stalks. Cut into matchsticks approximately 2” in length. You should yield approximately 2 cups.
- Combine broccoli, carrots, cabbage, and red onion in medium bowl. Set aside.
- Whisk together olive oil, balsamic, juice, zest, and seasonings, until well combined.
- Pour dressing over vegetables and toss to coat. Allow to marinate 20-30 minutes to enhance flavor but maintain vivid color.
- Sprinkle with toasted almonds just before serving.
Note:
Slaw is best eaten on the day it is made. While it stays crunchy overnight, colors bleed together after extensive marinade time and become less vivid.
Serving Suggestions:
Serve seared tuna on a bed of this citrusy, gingery slaw. My mouth is watering already!
It is also a delicious accompaniment for grilled swordfish or salmon.
Add a surprising crunch and twist of flavor to a sandwich wrap!
It is refreshing as a cold veggie salad all on its own!
