Total Time: 0 hrs 15 mins
Hands-on Time: 0 hrs 15 mins
Makes: 10 servings
For an Asian twist on traditional slaw, this recipe offers the distinctive umami you can expect in Asian cuisine. Crunchy vegetables such as broccoli, bamboo shoots, water chestnuts and carrots get an overhaul with soy sauce, peanut butter and Frontier Oriental Seasoning. Serve as a side dish with meat or sandwiches, or make into a stir fry.
- 1/4 cup Cane Sugar, Organic 5# FT
- 3 broccoli stalks
- 1 can bamboo shoots
- 1 can water chestnuts
- 1/2 cup white rice vinegar
- 1 cup shredded carrots
- 1/2 cup sesame oil
- 1/2 cup low sodium soy sauce
- 1 teaspoon lemon or lime juice
- 2 teaspoons unsalted peanut butter
Cut off the floret tops from the broccoli and finely dice. Shred the broccoli stalks. Dice the bamboo shoots and water chestnuts. Combine all these and the carrots in a large mixing bowl.
In a medium mixing bowl, whisk together all the liquid ingredients, then the peanut butter, until evenly dispersed. Whisk in Oriental Seasoning and toss with the prepared vegetables. Serve immediately or chill until served.