In The South, people like slaw. Usually with BBQ or with fried seafood, and always at picnics. This dish is less mayonnaise-based and more unclogged artery-based, but trust me, it will fit in at any feeding affair!
While I fancy myself a Southerner, I actually never liked slaw (or Sweat Tea or Potato Salad, for that matter). However, my best friend’s mom used to make an Asian slaw that was ‘Rah-dic-u-lous-ly’ good, at least as far as slaw goes. It did, however, include both the noodles and the seasoning packet from an Oodles o’ Noodles package–which, back in the day, was a staple of mine. Now I prefer chemical-free, weirdness-cancer-causing-ingredient-free real food, so oodles of noodles are no longer in my line up.
Y’all remember those right? Ninety-nine cent packages of dried noodles in a variety of flavors, like “chicken” “beef” and “Oriental” . They were pretty much all I ate in college, besides late night “Bull Whips” (which were just over-priced bread sticks from a nearby pizza joint, but that’s another blog for another day).
This recipe is a healthier version of Asian slaw with REAL ingredients inspired by the dear “Cindle Sue”. Eat up, Y’all!
In a sealable container (preferably glass) combine all of the following:
1 bag of organic broccoli and carrot slaw (I used Trader Joe’s organic slaw ~8 oz bag)
1/2 cup almond slivers or Sesame Seeds
1/3 cup rice vinegar
1/3 cup olive oil
1/4 cup soy sauce
1-2 Tbsp honey or maple syrup
It’s better if served several hours after prep or the following day, to let the veggies absorb the flavors and marinate in the yum.
Makes 6-8 servings.
Keeps in the fridge all week!