After indulging in all kinds of treats over the holidays, plus being on vacation and eating all of my meals out for almost a week, I am definitely craving lighter foods. Lots of vegetables are what I need right now to get me back on track to healthier eating.
Do you feel like you need to back off all of those heavy foods after the holidays, too? If so, this Asian Broccoli Slaw is a perfect side dish, or even a light lunch to help you get back on track. It’s loaded with lots of good for you veggies and lightly dressed with an Asian style vinaigrette. Plus, it tastes absolutely delicious! Serve this salad with grilled chicken breasts or steamed fish and you have a deliciously light post-holiday meal!
Asian Broccoli Slaw
- 2 tbsp rice wine vinegar
- 1 tbsp reduced sodium soy sauce
- 1 tbsp agave nectar
- 1/4 tsp red pepper flakes
- 1/3 cup vegetable oil
- 1 tbsp sesame oil
- black pepper
- 1 red bell pepper, thinly sliced
- 1/2 cup shredded carrot
- 2 green onions, sliced
- 1 bag broccoli slaw
- 1/4 cup sunflower seeds
In a small bowl, whisk together vinegar, soy sauce, agave and red pepper flakes. Gradually whisk in vegetable oil, making sure it’s well combined. Then whisk in sesame oil and season with black pepper.
In a large bowl combine broccoli slaw, carrots, red pepper and green onions.
Pour dressing over veggies and toss to combine. Sprinkle sunflower seeds over salad and toss to combin.
Serve at room temperature or chilled.
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