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!
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.
Gumsaba Outdoor Fitness Class schedule Saturday 8/20/16
8:30 AM Saturday Co-Ed Boot Camp – Coach Karen – Taskmaster Saturday!