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Thread: bag of broccoli slaw

  1. #1
    Join Date
    Nov 2004
    Kansas City

    bag of broccoli slaw

    I have a bag of broccoli slaw that I need to use. I am wanting to have it with pork that has some asian flavors to it. I can post the recipe if needed. I want somthing that is not too strong or heavy tasting since the pork is pretty powerful. Thanks for any ideas.

  2. #2
    Join Date
    Oct 2002
    Emeryville, CA
    I love broccoli slaw - here are a couple recipes we liked...

    Asian Pasta Salad(Adapted from CL)

    2 tablespoons sliced almonds
    2 tablespoons unsalted sunflower seed kernels
    8 ounces wheat Chinese style noodles, crumbled
    1/3 cup white wine vinegar
    1/3 cup less-sodium beef broth
    1/4 cup sugar
    2 tablespoons canola oil
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 cup chopped green onions
    10 ounces broccoli slaw (original recipe called for Angel hair slaw)

    In a dry skillet over medium heat, add almonds, sunflower seed kernels, and noodles to pan. Cook 3 minutes or until lightly toasted, stirring frequently.

    In a small bowl, whisk together vinegar, broth, sugar, oil, salt, and pepper.

    Combine toasted nut mixture, green onions, and slaw in a large bowl. Add vinegar mixture, tossing well to combine. Let stand 5 minutes before serving.

    Spicy Asian Slaw (Adapted from CL)

    1 cup matchstick-cut carrots
    1/2 cup thinly sliced green onions
    16 ounce package broccoli slaw
    2 1/2 tablespoons seasoned rice vinegar
    2 tablespoon creamy peanut butter
    2 tablespoons low-sodium soy sauce
    1 tablespoon fresh lime juice
    1 tablespoon canola oil
    2 teaspoons sambal oelek
    3 tablespoons chopped dry-roasted peanuts

    In a large bowl, toss together carrots, onions and slaw.

    In a medium bowl, whisk together vinegar, peanut butter, soy sauce, lime juice, oil and sambal oelek. Pour this mixture over the slaw mixture and toss well to coat. Sprinkle with chopped peanuts before serving.

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  3. #3
    We do a simple vinagrette on it.
    I've been toying with trying a quick stir fty with it soon.

  4. #4
    Join Date
    Jul 2007
    North Shore girl
    I made a variation on this Tyler Florence cole slaw with a bag of broccoli slaw in place of the cabbage, carrots and onion (I have a cabbage aversion, despite being irish ):

    Cole Slaw with Pecans and Spicy Dressing

    1 head napa or savoy cabbage, shredded
    4 carrots, shredded
    2 Granny Smith apples, thinly sliced
    1 medium red onion, thinly sliced
    1 cup pecans, toasted and chopped
    Leaves from 1 bunch fresh mint, for garnish
    1 tablespoon Dijon mustard
    1 teaspoon sugar
    1 teaspoon ground chipotle
    3/4 cup mayonnaise
    1 lemon, juiced
    Kosher salt and freshly ground black pepper

    Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.
    In a small bowl, stir together the mustard, sugar, cayenne, cumin, mayonnaise, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.
    "Part of the secret of success in life is to eat what you like and let the food fight it out inside." --Mark Twain

    "Is it true that cannibals won't eat clowns because they taste funny?"

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  5. #5
    Join Date
    Nov 2003
    North Texas
    Talk about easy and delicious - I love this one:

    Spicy Asian SlaW

    1/4 cup rice vinegar
    2 tablespoons low-sodium soy sauce
    2 teaspoons dark sesame oil
    1/4 teaspoon crushed red pepper
    1/4 cup sliced green onions
    1 (16-ounce) package ready-to-eat coleslaw
    1 tablespoon chopped fresh parsley
    2 teaspoons sesame seeds, toasted

    Combine first 4 ingredients in a large bowl; stir well. Add green onions and coleslaw; toss gently to coat. Sprinkle parsley and sesame seeds over slaw mixture. Serve immediately.
    4 servings (serving size: 1 cup)

    Nutritional Information
    CALORIES 74(36% from fat); FAT 3g (sat 0.4g,mono 1.2g,poly 1.3g); PROTEIN 1.7g; CHOLESTEROL 0.0mg; CALCIUM 21mg; SODIUM 235mg; FIBER 2.8g; IRON 0.4mg; CARBOHYDRATE 10.5g

    Robin Vitetta , Cooking Light, APRIL 1996
    Everyone needs to believe in something. I believe I'll have another beer. . .

  6. #6
    Join Date
    Nov 2001
    Everett, WA
    We love this goes great with pork or chicken.


    (The Good Food Gourmet: Jane Brody)

    7-8 cups (about 1-1/4 pounds) shredded green cabbage

    1/3 cup rice vinegar or cider vinegar
    1/4 cup crunchy peanut butter (smooth also acceptable)
    Red pepper flakes to taste (optional)
    3 Tablespoons brown sugar
    1/2 cup dry roasted, unsalted peanuts, coarsely chopped
    1/2 teaspoon salt
    1 Tablespoon soy sauce (used low sodium)
    1 teaspoon oriental sesame seed oil

    Place dressing ingredients in blender, and process them on low until well mixed. (Note: I usually just whisk thoroughly in the bottom of the bowl and add the cabbage in.)

    About 1 hour before serving, place the dressing in a large bowl and gradually add all the shredded cabbage tossing well to mix. Stir in red pepper flakes (if you are using them). Cover bowl, chill for 1 hour, tossing it every now and then.
    Just another Susan

    "Peggy, here I am tryin' to contain an outbreak, and you're drivin' the monkey to the airport!" Hank Hill

  7. #7
    Join Date
    Nov 2003
    North Texas
    Ooh that one sounds really good Susan, thanks!!
    Everyone needs to believe in something. I believe I'll have another beer. . .

  8. #8
    Join Date
    Nov 2001
    Everett, WA
    This is the one I made for our first supper club, was great with Cass's roast pork.
    Just another Susan

    "Peggy, here I am tryin' to contain an outbreak, and you're drivin' the monkey to the airport!" Hank Hill

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