In The South, people like slaw. Not necessarily over the holidays; usually with BBQ, seafood, and picnics. But trust me, this dish will fit in and any feeding affair!
While I fancy myself a Southerner, I actually never liked slaw (or Sweat Tea or Potato Salad, but don’t tell my Southern comrades!)
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 include the both the noodles and the seasoning packet from an Oodles o’ Noodles bag–which at the time was a staple of mine.
Y’all remember those right? 99 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”. Merry Christmas, 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
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.
Makes 6-8 servings.
Keeps in the fridge all week!