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 either seafood or chicken and spaghetti squash or quinoa on the side. You can even try it on a fish taco!

Ingredients:

  • 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
  • 1/2 cup raw slivered almonds – can swap in whole almonds, chopped
  • fresh cilantro or parsley for garnish.

Dressing:

  • 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
 

Instructions:

  • Whisk together all in the ingredients in the dressing in a large mixing bowl.
  • Add the veggies to the bowl and toss to coat all vegetables.
  • Can eat immediately but best it it sits together 4 hours in refrigerator, EAT!

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