Taco Seasoning Blend

This Asian-ish broccoli slaw is one of my favorite make-ahead recipes. The longer it sits together, the more the flavors meld together and the broccoli softens.
Broccoli has:
  • potent antioxidant potential
  • Vitamin K – needed for adequate blood clotting (be careful if you should be restricting this nutrient for your health history)
  • 1 cup has more than DOUBLE of our DRV of Vitamin C, which boosts immunity, healing, and collagen production
  • 1 cup has more than 100% of our DRV of folate – needed for red blood cell and neurologic development (especially in the developing fetus) and detoxification pathways
I usually eat this slaw with seafood or chicken and spaghetti squash or quinoa on the side. You can even try it on a fish taco!


  • 2 cups chopped broccoli slaw (get the pre-cut bag at the store for a quick time saver!)
  • 1 small onion, thinly sliced or small dice
  • 1 cup shredded carrot (get the pre-cut bag at the store for a quick time saver!)
  • 1 bell pepper, sliced thinly or small dice (I would match the type of chop to the onions)
  • 1/2 cup raw slivered almonds (or swap in whole almonds, chopped)
  • fresh cilantro or parsley for garnish

Dressing Ingredients:

  • 1/4 cup tahini – this makes the slaw creamy though you can swap in avocado mayo if you have that on hand
  • 2 tbsp toasted sesame oil
  • 2 tbsp apple cider vinegar
  • 2 tsp pureed fresh ginger
  • 1 tsp pink salt


  • Whisk together the dressing ingredients in a large mixing bowl.
  • Add the veggies to the bowl and toss to coat all vegetables.
  • Eat immediately BUT it’s best after it sits together 4 hours in refrigerator!

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