Broccoli Slaw, Asian
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| For the sauce: | |
| 2 tablespoons hoisin sauce | |
| 2 tablespoons reduced-sodium soy sauce | |
| 1 tablespoon honey | |
| 2 teaspoon rice wine vinegar | |
| Juice of 1 small lime | |
| 2 cups shredded broccoli stems* | Washed, blanched, and rinsed under cold water |
| 1 cup shredded carrot | Washed, peeled and shredded |
| 1 cup shredded red cabbage | Washed, trimmed and shredded |
| (*or 2 12-oz bag prepared broccoli slaw) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small bowl, whisk hoisin sauce, soy sauce, honey and lime juice. | |
| 2 | Combine broccoli, carrot, cabbage (or broccoli slaw) and pear in a mixing bowl. | |
| 3 | Pour on the dressing, and toss well. |
Posted in Vegetable Salad Recipes
