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Asian Broccoli Super Slaw

Yield4 Servings

This slaw has a super tangy dressing and super-nutritious fresh veggies (plus peanut butter!). You might want to go easy on the garlic and ginger, starting with a little less and tasting as you add more. Looking to reduce calories? To make a lower fat version of this recipe, see the note at the end of the directions.


  cup rice vinegar
 4 tablespoons creamy peanut butter, at room temperature
  cup mild-flavored vegetable oil, expeller or cold-pressed
 3 tablespoons gluten-free tamari
 3 tablespoons light agave nectar or brown sugar
 1 tablespoon shredded peeled fresh ginger
 1 tablespoon finely minced garlic
 4 cups finely shredded fresh broccoli stems (see note)
 2 cups minced or shredded green and purple cabbage, bell peppers, and carrots (assorted)
 ½ cup thinly sliced scallions (optional)
 Broccoli sprouts for garnish
Note: Pre-shredded fresh broccoli is available in some supermarkets.

Place all dressing ingredients in a medium-sized bowl and whisk to blend well.


Mix vegetables together in a large serving bowl. Add dressing, reserving 1 cupful to serve on the side. Toss to coat slaw.


Top with broccoli or other sprouts.


Note: To lower the fat in this recipe, use 5 tablespoons Peanut Butter Powder and enough water to make a very thick peanut butter. Mix in the dressing ingredients except for the oil. Omit the oil and add enough vegetable broth to thin the dressing down to the desired consistency.

Serves 4

Nutrition Facts

Servings 4