| CRUNCHY BROCCOLI SLAW |
1/4 cup plus 2 tablespoons mayonnaise
2 tablespoons rice vinegar
2 tablespoons vegetable oil
1 teaspoon finely grated fresh ginger
sea salt
freshly ground black pepper
stems from 3 pounds of broccoli, peeled and julienned (about 3 cups)
2 carrots, finely julienned
2 scallions, white and green parts, sliced in 1-inch lengths and thinly
sliced lengthwise
2 tablespoons coarsely chopped cilantro
3 tablespoons salted roasted sunflower seeds for garnish
In a food processor, process the mayonnaise, rice vinegar, vegetable oil
and grated ginger until smooth. Transfer the dressing to a large serving
bowl and season with salt and pepper. Add the broccoli, carrots,
scallions and cilantro and toss. Garnish with sunflower seeds and serve.
(source: Food and Wine Annual Cookbook 2009)
2 tablespoons rice vinegar
2 tablespoons vegetable oil
1 teaspoon finely grated fresh ginger
sea salt
freshly ground black pepper
stems from 3 pounds of broccoli, peeled and julienned (about 3 cups)
2 carrots, finely julienned
2 scallions, white and green parts, sliced in 1-inch lengths and thinly
sliced lengthwise
2 tablespoons coarsely chopped cilantro
3 tablespoons salted roasted sunflower seeds for garnish
In a food processor, process the mayonnaise, rice vinegar, vegetable oil
and grated ginger until smooth. Transfer the dressing to a large serving
bowl and season with salt and pepper. Add the broccoli, carrots,
scallions and cilantro and toss. Garnish with sunflower seeds and serve.
(source: Food and Wine Annual Cookbook 2009)
