Last night was ‘dinner must be ready the moment we get home night’, so while it was a simple egg sandwich, I was able to have this recipe from Mom ready before the girls and I left the house.  Mom thought she got it from either Chatelaine or Canadian Living but I couldn’t find it on the internet.  The original recipe used shredded cabbage, and it was Mom’s idea to use broccoli slaw.

Szechuan Slaw

3 to 4 c. Julienned broccoli  (I used a 340 g bag of broccoli slaw)

2 medium carrots, grated or Julienned

2 mini cucumbers, unpeeled and Julienned

Dressing

1/4 c. EACH rice wine vinegar AND sugar

2 t. EACH canola oil, sesame oil AND grated fresh ginger

1/4 to 1 t. red pepper flakes

Put all of the dressing ingredients in a small pot over medium heat and cook and stir for a few minutes until the sugar has completely dissolved.

Put all of the prepared vegetables into a large bowl, pour the hot dressing over all and toss to coat.  We enjoyed this at room temperature, but you could also make it a few hours ahead and serve it chilled.

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