Asian Broccoli Slaw

Seeing as the stores are beginning to offer back to school sales and the whisper of autumn is in the air, it seems that the summer months will soon be coming to a close. But not quite yet. So until the pools close and the humidity disappears completely, I plan on reveling in summer time grilling and the fresh side salads that are bursting with fresh produce. This Asian Broccoli Slaw is crunchy, fresh and full of vegetables. I added tons of smokey flavor with sesame oil and toasted sesame seeds, which really transform this salad into something different. It is a great partner to grilled chicken or fish…. Especially when eaten on your patio on a nice summer night like tonight.

Ingredients: Makes Six 1/2 cup servings

  • 3 cups broccoli slaw
  • 1 cup thinly sliced red & green bell peppers
  • 4 tablespoons sliced almonds
  • 2 tablespoons toasted sesame seeds
  • 3 tablespoons canola oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 1/2 tablespoons soy sauce
  • 1 14 oz can mandarin oranges, drained


  1. Slice bell peppers thinly and toss with broccoli slaw & almonds
  2. Put raw sesame seeds over low heat and stir until toasted ( they will turn slightly brown) and add to slaw mixture
  3. In a small bowl, whisk together canola oil, rice wine vinegar, sesame oil & soy sauce and pour over slaw
  4. Add drained mandarin oranges to the mix and toss gently

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