Japanese Inspired Broccoli Slaw

Hello peeps!

The other day I spotted some broccoli at the grocer's for only 2$, I was like: yes I would love some affordable and nutritious green vegetation, thank you!

We love reading Ashley's blog Edible Perspective, she is so innovative with her recipes and offers up some delectable looking photography. She posted a list of frugal kitchen tips, and seeing as frugal is pretty much our middle names, we read the list with the utmost enthusiasm.

One tip stood out for me and that was making use of broccoli stalks to make coleslaw, duh! That's such a useful idea! I usually steam the stalk ends and they're pretty blah cooked. But when used raw in a coleslaw they're nice and crunchy and actually taste really good.

I didn't have a food processor to shred the broccoli stalks but I did have a box grater, worked like a charm!

grated to a tee

good enough to eat!

"Japanese Inspired" Dressing:

2 tbsp sunflower seed butter
1 tbsp + 1 tsp apple cider vinegar (I like mine rather tangy so I put even more in)
1 tbsp tamari
1 tbsp water (to make dressing consistency, may not need)
Pinch of salt, to taste
Pepper, ground to taste

Broccoli stalks, grated from a large crown of broccoli (or two small)
1 medium zuchini, grated
1 tbsp black sesame seeds

Grate vegetables, set on a paper towel, and put another paper towel over top, press down and get any excess liquid off of the veg (this will help the dressing to stick better). Mix all ingredients for dressing in a medium to large bowl. Then add in grated vegetables and sesame seeds to bowl, toss to combine. Makes enough for four small servings (side dish) or two large servings. Store in fridge it's even better the next day!

*you could add any other vegetables such as grated carrot, red pepper, even jicama*

We love Japanese Inspired meals, here are some of our favourite recipes we've made in the past:

Japanese Salad with Miso Dressing

Green Tea Soba Noodles with Quinoa Crunchies

Avocado and Cucumber Maki + Sweet Potato Nigiri