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.
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
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.