This accompanied my dinner of baked teriyaki tofu tonight and it complimented the meal deliciously. It’s made of all raw veggies, and tastes delish! Also, it’s super easy to make. If you can cut vegetables, you can make this salad (or slaw, whatever you want to call it, either way, it’s tasty!).
1 medium purple cabbage, chopped
1 small bunch of broccoli, chopped
3/4 cup shredded carrot (optional, but tasty if added)
3/4 cup sliced watercress (optional, but this would be tasty too, just didn’t have any of these or carrots on hand!)
3-4 tbsp low sodium soy sauce
3-4 tsp rice vinegar
3-4 tbsp brown sugar
3-4 tbsp toasted sesame seeds (toast first in the toaster oven if you buy them raw)
1/4 cup roasted unsalted peanuts, crushed (either buy them in the jar already roasted or buy raw and roast them yourself in toaster oven)
Toast your sesame seeds and peanuts (if you are toasting these yourself) and set aside to cool. After peanuts cool, wrap them in paper towels and smash with a kitchen mallet (or bottle of Hennessy, or the rolling pin, as I have done in the past when I couldn’t find my mallet). Now, chop all the veggies that need to be chopped. Add all vegetables, peanuts and sesame seeds to a medium/large tupperware container. Mix remaining ingredients (soy sauce, vinegar, brown sugar) in a bowl then pour over everything in the tupperware. Put the top on the container (make sure it seals good) and shake, rattle and roll to coat the veggies in the dressing. Place in fridge to chill and marinate for 45 minutes to 1 hour before serving.