Prep 10 mins
Cook 0 mins
This recipe has lots of flavor and crunch! I made it with Asian Salmon and my company gave me compliments all night long! It was a WINNER!
- 2 cups coleslaw mix, in a bag
- 2 cups broccoli, mix in a bag
- 1 carrot, grated
asian salad dressing
- 4 garlic cloves, minced finely
- 1 inch piece fresh ginger, minced finely
- 6 ounces soy sauce
- 3 ounces red wine vinegar
- 2 tablespoons sugar, I used 2 pkts. Splenda
- 6 drops sesame oil
- 1 ounce water (optional)
- There are 2 options for preparing this dressing.
- You can either mix ingredients in a blender, which makes it a little frothy, OR you can finely mince the garlic and ginger, and whip the rest of the ingredients together with a wire whisk. Either way, it's fabulous!
- You can easily double this recipe. Just keep the 2 to 1 ratio for the garlic and ginger, and the soy sauce and vinegar.
Very good and quick salad. I only made half the dressing as I thought it sounded like a lot. I was short on broccoli so added sugar snap peas and bean sprouts. Served with Grilled Salmon Steak With Hoisin BBQ Sauce.
I bumped the rating up from 1 star to two, because after an hour the flavor was ok, but because it was so visually unappealing, I would never serve it to guests. I followed the dressing instructions as written, except for the vinegar. I had no red wine vinegar, so had to use what I had on hand, a combo of sushi vinegar and white wine vinegar. The soy sauce in this turned the whole thing to an unpleasant brown color. Sorry, I hate to be the one dissenting review, but I wouldn't make this again. The slaw in my bowl looked nothing like the picture.
Delicious and crunchy. I used a bag of broccoli cole slaw mix from the supermarket for ours and it was superb! Couldn't be simpler to make. I enjoy the fact it uses fresh ingredients and is very low in calories and fat as well, unlike traditional coleslaws which rely on mayonnaise. Will make again.