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Ingredients

Dressing

  • 1 clove garlic, minced
  • 2 tsp (10 mL) fresh ginger, grated
  • 1 tsp (5 mL) dijon mustard
  • 2 tbsp (30 mL) honey
  • 2 tbsp (30 mL) soya sauce
  • 1 tsp (5 mL) fish sauce
  • 1/4 cup (50 mL) rice wine vinegar
  • 1/2 cup (125 mL) sunflower oil
  • 1/2 tsp (2 mL) each salt and pepper

Salad

  • 2 cups (500 mL) broccoli florets
  • 1/2 cup (125 mL) carrots, julienned
  • 1/2 cup (125 mL) red cabbage, shredded
  • 1 green onion, cut on the bias
  • 1/4 cup (50 mL) peanuts
  • 2 tsp (10mL) sesame seeds for garnish

Directions

Combine all dressing ingredients in a jar with a tight fitting lid and shake well.

In a large bowl, combine broccoli, carrots, cabbage and onions. Add dressing; toss well. Top with peanuts and sesame seeds. Makes 4 to 6 servings.

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