Recipe by Chanie Nayman

Asian Slaw

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Asian Slaw
Parve Parve
Easy Easy
5 Servings
Allergens

Contains

- Sesame
20 Minutes
Diets
- Vegan - Gluten Free - Low Fat - Low Carb

Summer to me means salad, and lots of it! I love making a bunch of salads for Shabbos, which I can serve at the main meals and then at Shalosh Seudos.

Ingredients

Main ingredients

  • 1 16-ounce (454 grams) bag coleslaw mix

  • 2 fresh broccoli stalks, julienned

  • 1 zucchini, julienned

  • 2 tablespoons Gefen Sesame Oil

  • 2 tablespoons rice vinegar

  • 1 tablespoon white vinegar (use distilled for gluten-free)

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 1/8 teaspoon pepper

  • 2 heaping tablespoons toasted sesame seeds, for garnish

Directions

Prepare the Coleslaw

1.

Toss all ingredients together.

2.

Garnish with sunflower seeds.

Notes:

If you cut off all the florets, broccoli is not that hard to clean and wash for bugs. Ask your rabbi how he suggests you clean and check it. Otherwise, you can use frozen broccoli, but be sure to allow it to defrost completely

Credits

Photography: Daniel Lailah Styling: Amit Farber 

Recipe tags

Chanie Nayman coleslaw colorful complex carbs gluten free healthy ingredients quick-and-easy salad super easy
Asian Slaw

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