The Bay Area is currently experiencing a heat wave and I’m absolutely loving it. With temperatures in the 80s it has felt like Summer and the other day I even got a sunburn after sitting outside having coffee with a friend. (Although, I’m not sure if that says more about the heat or for the fact that I’m incredibly pale these days. Clearly I need to re-read my post on sun care and avoiding getting burnt!) As the days are warmer and the nights stay light longer, the last thing I want to do is stand in a hot kitchen which means that something quick to put together and cold is the perfect solution. The other night I created this Paleo Broccoli Slaw salad and it was incredibly delicious! If you are new to broccoli slaw, it is a great alternative to traditional coleslaw as it shares the same crunchy taste but has more health benefits! I know that this is definitely going to be a summer staple at my house and it also would be fantastic to take to a party as it will travel well. Of course, you can add chicken (or tofu if vegetarian and not paleo) to this but I like it as is!
Paleo Asian Broccoli Slaw Salad
Salad Ingredients:
- 1 bag of Broccoli Slaw (approx. 12 oz)
- 2 cups chopped Snow Peas (Snap Peas will also work)
- 1 Cucumber, de-seeded and chopped
- 3 Carrots, chopped
- 3 Green Onions, chopped
- 1/2 Bunch Cilantro, chopped, putting 2 T. aside
- 1/2 C. Almonds, chopped
- 2 T. Sesame Seeds
Dressing Ingredients:
- 1/4 C. Olive Oil
- 1/8 C. Coconut Aminos (or GF Tamari if not strict paleo)
- 1/8 C. Tahini
- 1/8 C. Unseasoned Rice Vinegar
- 1/2 T. Toasted Sesame Oil
- 1/2 T. Minced Fresh Ginger
- 1 Garlic Clove, Minced
- 1 T. Sriracha (or to taste)
- Half of Fresh Lime, juiced
Note: I like my salads lightly dressed so I used only 1/4 cup of dressing and had some leftover but people who enjoy more dressing may want their salad coated more thoroughly.
Directions:
1. Chop cucumber, carrot, snow peas, green onions, cilantro and almonds.
2. Combine the above, except for the almonds, with the broccoli slaw mixture in a large bowl.
3. Add all dressing ingredients, except for the olive oil, to blender or food processor and blend until combined.
4. On a slow speed, combine olive oil into mixture.
5. Pour salad dressing on salad and toss thoroughly, coating mixture.
6. Add almonds, sesame seeds and garnish with cilantro. Enjoy!
Question:
What’s your favorite warm-weather recipe?