It’s kumquat season and because I LOVE LOVE LOVE coleslaw, you know I had to rock out one with these gorgeous, tart, and oh so delicious sour oranges.
Just search my recipe archives and you will see how much I love coleslaws, but this one has a little bit of an Asian spin with soy, grapefruit, and peanut butter dressing.
It’s crunchy and loaded with raw broccoli, cabbage, celery, and carrots. All the vitamins, greens, and fiber your body needs to stay healthy.
You can arrange the slaw in individual bowls and top with some shredded rotisserie chicken, seared ahi, or grilled salmon if you want to make individual meals for each person.
To your continued health
xxx Chef MM
Asian Kumquat & Broccoli Slaw
Ingredients
FOR THE SALAD
- ½ red cabbage shredded into thin strips
- 1 cup of chopped celery
- 1 head of broccoli and stems – cut into florets
- 1 cup of chopped spring/green onions
- 2 cups chopped yellow/orange carrots
- 1 cup of kumquats halved
- ½ cup of dried cranberries
- 1 handful of fresh chopped cilantro
- 2 TBS black sesame seeds for garnish
FOR THE DRESSING
- 1 grapefruit – juice and zest
- ½ cup olive oil
- ¼ cup of rice wine vinegar
- 2 TBS peanut butter
- 2 TBS of honey
- 2 TBS soy sauce
- Coarse Salt and Black pepper to taste
Instructions
Mix all the ingredients for the salad dressing together and set aside.
Add the shredded cabbage to a large bowl. Top with celery, broccoli, spring onions, carrots, kumquats, dried cranberries, and cilantro. Garnish with black sesame seeds.
An hour before serving, toss the salad with the dressing. Massage with a glove or hands to evenly coat. Serve at room temperature.
SERVES 6-8
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