Asian Broccoli Almond Slaw

Name: Asian Broccoli Almond Slaw
Ingredients: 1 head Napa cabbage; 1 bunch (6) green onions , chopped; ¾ cup raisins; ½ cup canned black beans , rinsed and drained; 1 cup toasted sliced almonds; 2 broccoli crowns; ½ cup grapeseed oil; ½ cup honey; ¼ cup tarragon vinegar; 1 tablespoon less sodium soy sauce

Chef

Debbie Meyer Gore

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This image courtesy of Joseph DeLeo

Serves 8

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionBuffet, Family Get-together, game day

Recipe Courseside dish, vegetable

Dietary Considerationegg-free, gluten-free, halal, healthy, kosher, lactose-free, low carb, low sodium, peanut free, vegetarian

Mealdinner, lunch

Taste and Texturecrisp, light, nutty, savory, umami

Type of Dishsalad

Ingredients

1 head Napa cabbage
1 bunch (6) green onions, chopped
¾ cup raisins
½ cup canned black beans, rinsed and drained
1 cup toasted sliced almonds
2 broccoli crowns
½ cup grapeseed oil
½ cup honey
¼ cup tarragon vinegar
1 tablespoon less sodium soy sauce

Instructions

Preheat oven to 350ºF. Chop the cabbage (using about 2/3 of the cabbage-throw out tough white core), add onions and chill until ready to serve. Toast the almonds (approximately 4 minutes in the oven). Chop the top of the broccoli crown very fine. Just before serving, add the raisins, black beans, almonds and broccoli crown. Toss desired amount dressing with the salad ingredients.