Broccoli and Red Pepper Slaw With Ginger-Soy Vinaigrette

By foodiva

Ingredients

• Ingredients
• 2 tablespoons gluten-free tamari
• 1 tablespoon rice vinegar
• 1 tablespoon canola or other neutral oil
• 1-1/2 teaspoons toasted sesame oil
• 1/2 teaspoon peeled, grated fresh ginger
• 1/4 teaspoon red pepper flakes
• 1 bag (10 to 12 ounces) broccoli slaw
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped fresh cilantro

Details

Servings 1
Adapted from oregonlive.com

Preparation

Step 1

Instructions
In a serving bowl, combine the tamari, rice vinegar, canola oil, sesame oil, ginger, and red pepper flakes. Add the vegetables and toss to coat them with the dressing.

Serve immediately or cover and refrigerate for about an hour to give the flavors a chance to meld. (The salad tastes best when made an hour or two ahead of serving. After that, the vegetables start to release liquid that dilutes the dressing.) Toss in the cilantro just before serving. Serve chilled or at room temperature.

Variations: You need about 4 to 5 cups of vegetables total to toss with the dressing. Try shredded carrots or red cabbage, matchstick strips of kohlrabi or daikon radish, or tiny steamed broccoli florets instead of the broccoli slaw.