Asian Broccoli Almond Slaw

Recipe by: Debbie Gore

Cookstr

Course: Side Dish, Vegetable

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

Yield: Serves 8

INGREDIENTS

1 head Napa cabbage
1 bunch (6) green onions, chopped
¾ cup raisins
½ cup canned black beans, rinsed and drained
1 cup toasted sliced almonds
2 broccoli crowns

Dressing:

½ cup grapeseed oil
½ cup honey
¼ cup tarragon vinegar
1 tablespoon less sodium soy sauce

Directions

Preheat oven to 350ºF. Chop the cabbage (using about 2/3 of the cabbage-throw out tough white core), add onions and chill until ready to serve. Toast the almonds (approximately 4 minutes in the oven). Chop the top of the broccoli crown very fine. Just before serving, add the raisins, black beans, almonds and broccoli crown. Toss desired amount dressing with the salad ingredients.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 378kcal (19%)

Sodium 136mg (6%)

Total Carbohydrate 48g

Fiber 9g

Fat 20g (31%)

Trans Fat 0g

Saturated Fat 2g (9%)

Monounsaturated Fat 6g

Polyunsaturated Fat 11g

Cholesterol 0mg (0%)