Even as school starts back up and we transition into a new routine, we’re still savoring the flavors of summer.  And, few things say summer like a fresh, flavorful salad (or slaw, this case).  This Thai Pomegranate Broccoli Slaw is an all around winner.  It’s great for on-the-go and just as wonderful as a side dish at your next backyard BBQ.  Cheers!

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THAI POMEGRANATE BROCCOLI SLAW

Vegan, dairy free, gluten free, nut/peanut free (option available)

Recipe by Jentry Lee Hull

Yields 6-8 servings

BROCCOLI SLAW INGREDIENTS

  • 1-12oz. bag Organic Broccoli Slaw (available at Trader Joe’s), rinsed, drained and spun
  • 1-2 large purple carrots, peeled and thinly sliced
  • 1 bell pepper, seeded and thinly sliced
  • 3 scallions (green onions), trimmed and thinly sliced
  • ¼ cup pomegranate seeds
  • ¼ cup roasted peanuts (you can also use sliced almonds or sunflower seeds in lieu of peanuts)

SPICY THAI PEANUT SAUCE INGREDIENTS

  • ¼ cup organic peanut butter, softened (you can also use almond butter, tahini or sunflower butter)
  • 1 Tbsp. maple syrup
  • 1 Tbsp. low sodium tamari
  • 4 Tbsp. rice wine vinegar
  • 1-2 tsp. Sriracha
  • 1 Tbsp. minced ginger (I used Ginger People)
  • 1 clove garlic, finely minced
  • Juice from ½ large orange (about ¼ cup)
  • Juice from 1 large lime (about ¼ cup)
  • Pinch of cayenne pepper

SPICY THAI PEANUT SAUCE METHOD

  • Whisk together all sauce ingredients in a small bowl.
  • Adjust seasonings to taste.

BROCCOLI SLAW METHOD

  • In a large mixing bowl, combine all slaw ingredients.  Gently stir (to prevent from crushing the pomegranate seeds) and incorporate Spicy Thai Peanut Sauce until well incorporated.
  • Serve chilled.
  • Enjoy on sandwiches, wraps, salads, veggie burgers or as a light side dish.
  • Store leftovers in an airtight container for 3-5 days.

 

Thrive on,

Coach Jentry

 

Gumsaba Outdoor Fitness Class schedule Saturday 8/20/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Karen – Taskmaster Saturday!