Eastern Broccoli Slaw

Name: Eastern Broccoli Slaw
Total time: 15 min
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 6 tablespoons tamari; 1/4 cup pure sesame oil; 1 teaspoon minced fresh ginger; 1 tablespoon minced scallion; 1/8 teaspoon red pepper flakes; 3 tablespoons fresh lemon juice, or to taste; 4 medium or 6 small stems (about 1 pound) from 2 to 2 1/4 pounds of broccoli (the freshest you can find), trimmed of dry ends and shredded or finely julienned; 3 large carrots, shredded or finely julienned; 4 scallions, thinly sliced; 2 teaspoons sesame seeds; Cilantro leaves, sesame seeds or sliced scallions, for garnish

Recipe from Jack Woolfrey

Adapted by Michael Moss

Eastern Broccoli Slaw — Lars Klove for The New York Times

Total Time: 15 minutes, plus 1 hour for refrigeration
Rating: 4(124)
Comments: Read comments

Featured in: Cornell Scientist’s Quest: Perfect Broccoli

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Ingredients

Yield:4 to 6 servings

For the Dressing

6tablespoons tamari
¼cup pure sesame oil
1teaspoon minced fresh ginger
1tablespoon minced scallion
⅛teaspoon red pepper flakes
3tablespoons fresh lemon juice, or to taste

For the Slaw

4medium or 6 small stems (about 1 pound) from 2 to 2¼ pounds of broccoli (the freshest you can find), trimmed of dry ends and shredded or finely julienned
3large carrots, shredded or finely julienned
4scallions, thinly sliced
2teaspoons sesame seeds
Cilantro leaves, sesame seeds or sliced scallions, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Make the dressing: In a stand blender or with an immersion blender, combine and purée the tamari, sesame oil, ginger, scallion, red pepper flakes and lemon juice.
Step 2
Make the slaw: In a mixing bowl, combine the shredded broccoli stems, carrots, scallions and sesame seeds. Add just enough of the dressing, about ¼ cup, to coat the vegetables. Mix well. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining dressing.
Step 3
To serve, add more dressing to taste, if desired, and garnish with cilantro, sesame seeds or scallions. Serve chilled or at room temperature. Remaining dressing may be used to dress snap peas, roasted beets, beans or radishes, or used as a marinade for tofu, chicken or seafood.

Ratings

4 out of 5

124 user ratings

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Comments

Linda7 years ago

I made about a half batch: two large carrots and three hefty broccoli stems (which I did peel) and half the dressing amount. Upon first tasting, the tamari flavor was a bit overwhelming

wc7 years ago

when you peel the outer stalk you also are discarding a lot of the nutrients that lie just below the outer skin of the stalk.

Drew10 months ago

After reading other comments cut tamari in half with good result. I wanted a creamier dressing, so I added about a tablespoon of tahini.

Marty cooks1 year ago

How do you shred or julienne the vegetables?

Susan4 years ago

This recipe looked so promising but as suggested the tamari was too much and frankly it also felt as though something was missing . I added garlic and it still just wasn’t cutting it, more ginger then some tahini . Ultimately the idea is a great one but the sauce just doesn’t work.

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