Chinese Broccoli Slaw Recipe

Broccoli: Shredded to provide a crunchy base for the slaw.

Carrots: Adds sweetness and color to the slaw.

Green onions: Sliced to add a mild onion flavor and freshness.

Soy sauce: Provides a salty, umami flavor to the dressing.

Rice vinegar: Adds acidity and tang to balance the dressing.

Sesame oil: Gives a nutty aroma and flavor to the dressing.

Honey: Adds a touch of sweetness to the dressing.

Ginger: Grated to add a spicy, aromatic flavor.

Garlic: Minced to add a pungent, savory note to the dressing.

When preparing the broccoli and carrots for this slaw, ensure they are shredded finely to achieve a uniform texture. This not only helps in better absorption of the dressing, but also makes the slaw more enjoyable to eat. Using a mandoline or a food processor can save time and ensure consistent results. Additionally, allow the slaw to sit for at least 10 minutes after tossing with the dressing to let the flavors meld and enhance the overall taste.

• shredded broccoli - Substitute with shredded cabbage: Both have a similar crunchy texture and can absorb the dressing well.

• shredded carrots - Substitute with shredded daikon radish: Daikon radish provides a similar crunch and a slightly peppery flavor that complements the slaw.

• sliced green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor profile.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess to the dressing.

• sesame oil - Substitute with olive oil: Olive oil can be used for its rich flavor, though it lacks the nutty taste of sesame oil.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used in the same quantity.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in a smaller quantity (about ¼ teaspoon) to provide a similar flavor.

• garlic, minced - Substitute with garlic powder: Garlic powder can be used in a smaller quantity (about ¼ teaspoon) to provide a similar flavor.

• To store your Chinese Broccoli Slaw, transfer it to an airtight container. This will keep it fresh and crisp in the refrigerator for up to 3 days. Make sure to give it a good toss before serving to redistribute the dressing.

• If you want to prepare the slaw in advance, keep the vegetables and the dressing separate. Store the shredded broccoli, carrots, and green onions in one container, and the soy sauce mixture in another. Combine them just before serving to maintain the crunchiness of the vegetables.

• For freezing, note that broccoli and carrots can become mushy when thawed. If you must freeze, blanch the shredded broccoli and carrots for 2-3 minutes, then plunge them into ice water to stop the cooking process. Drain well and pat dry before freezing in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container.

• When ready to use, thaw the vegetables in the refrigerator overnight. Prepare the dressing fresh and toss with the thawed vegetables just before serving.

• Avoid freezing the dressing as the soy sauce, rice vinegar, and sesame oil can separate and change in flavor. Always prepare the dressing fresh for the best taste.

• If you find the slaw has become too watery after storing, simply drain off any excess liquid and add a bit more freshly made dressing to revive the flavors.

• If you prefer a warm slaw, gently heat a non-stick skillet over medium-low heat. Add the Chinese broccoli slaw and stir occasionally for about 3-5 minutes until it is just warmed through. Be careful not to overcook, as you want to maintain the crunch of the vegetables.

• For a quick microwave method, place the Chinese broccoli slaw in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on medium power for 1-2 minutes, stirring halfway through. Check the temperature and heat for an additional 30 seconds if needed.

• If you have a steamer basket, you can steam the Chinese broccoli slaw for a gentle reheating. Place the slaw in the steamer basket over boiling water, cover, and steam for about 2-3 minutes. This method helps retain the crispness of the broccoli and carrots.

• For an oven method, preheat your oven to 300°F (150°C). Spread the Chinese broccoli slaw evenly on a baking sheet lined with parchment paper. Cover with aluminum foil and heat for about 10 minutes, checking halfway through to ensure it doesn't dry out.

• If you have an air fryer, preheat it to 300°F (150°C). Place the Chinese broccoli slaw in the air fryer basket in a single layer. Heat for 2-3 minutes, shaking the basket halfway through to ensure even warming. This method can add a slight crispiness to the slaw.

• Large mixing bowl: To combine the shredded broccoli, shredded carrots, and sliced green onions.

• Small bowl: To whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic.

• Whisk: To thoroughly mix the dressing ingredients.

• Grater: To grate the ginger.

• Knife: To mince the garlic and slice the green onions.

• Cutting board: To provide a surface for slicing and mincing the ingredients.

• Measuring cups: To measure out the shredded broccoli, shredded carrots, and soy sauce.

• Measuring spoons: To measure out the rice vinegar, sesame oil, honey, and grated ginger.

• Tongs: To toss the slaw and ensure the dressing is evenly distributed.

• Serving bowl: To serve the finished broccoli slaw.

Pre-shredded vegetables: Use pre-shredded broccoli and carrots from the store to save time on prep work.

Batch dressing: Make a larger batch of the dressing and store it in the fridge for future use.

Food processor: Use a food processor to quickly shred the broccoli and carrots if you prefer fresh vegetables.

Minced garlic: Buy pre-minced garlic to save time on chopping.

Meal prep: Prepare the slaw in advance and let it sit in the fridge; it tastes even better the next day.