In the news:
Recipe: Eastern Broccoli Slaw
A slaw with an Asian twist.
4 to 6 servings
For the dressing:
6 tablespoons tamari
¼ 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
For the slaw:
4 medium 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
3 large carrots, shredded or finely julienned
4 scallions, thinly sliced
2 teaspoons sesame seeds
Cilantro leaves, sesame seeds or sliced scallions, for garnish
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.
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 one hour. Cover and refrigerate remaining dressing.
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.
Adapted by The New York Times from Jack Woolfrey, Leaf Kitchen, Geneva, N.Y.