Eastern Broccoli Slaw
Published July 9, 2013
Lars Klove for The New York Times
- Total Time
- 15 minutes, plus 1 hour for refrigeration
- Rating
- Comments
- Read comments
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Ingredients
FOR THE DRESSING
6 tablespoons tamari
¼ cup pure sesame oil
1 teaspoon minced fresh ginger
1 tablespoon minced scallion
⅛ teaspoon red pepper flakes
3 tablespoons fresh lemon juice, or to taste
FOR THE SLAW
4 medium or 6 small stems (about 1 pound) from 2 to 2 ¼ pounds of broccoli (the freshest you can find), trimmed of dry ends and shredded or finely julienned
3 large carrots, shredded or finely julienned
4 scallions, thinly sliced
2 teaspoons sesame seeds
Cilantro leaves, sesame seeds or sliced scallions, for garnish
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 125 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 2 grams fiber; 1041 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dressing: In a stand blender or with an immersion blender, combine and purée the tamari, sesame oil, ginger, scallion, red pepper flakes and lemon juice.
- Step 2
Make the slaw: In a mixing bowl, combine the shredded broccoli stems, carrots, scallions and sesame seeds. Add just enough of the dressing, about ¼ cup, to coat the vegetables. Mix well. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining dressing.
- Step 3
To serve, add more dressing to taste, if desired, and garnish with cilantro, sesame seeds or scallions. Serve chilled or at room temperature. Remaining dressing may be used to dress snap peas, roasted beets, beans or radishes, or used as a marinade for tofu, chicken or seafood.
Private Notes
Comments
I made about a half batch: two large carrots and three hefty broccoli stems (which I did peel) and half the dressing amount. Upon first tasting, the tamari flavor was a bit overwhelming
when you peel the outer stalk you also are discarding a lot of the nutrients that lie just below the outer skin of the stalk.
After reading other comments cut tamari in half with good result. I wanted a creamier dressing, so I added about a tablespoon of tahini.
How do you shred or julienne the vegetables?
This recipe looked so promising but as suggested the tamari was too much and frankly it also felt as though something was missing . I added garlic and it still just wasn’t cutting it, more ginger then some tahini . Ultimately the idea is a great one but the sauce just doesn’t work.