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Thai Broccoli Slaw
This crunchy Thai broccoli slaw brings bright flavor and serious texture to your table. The base combines crisp broccoli slaw, sweet red bell peppers, julienned carrots, and shredded red cabbage for a colorful mix. It gets tossed in a quick homemade dressing made from creamy peanut butter, fresh ginger, rice vinegar, and a touch of orange marmalade for sweetness. A hint of chili-garlic sauce adds just the right amount of heat. Serve this refreshing side dish at your next barbecue or pair it with grilled chicken for an easy weeknight dinner.
Ingredients
- 2 tablespoons reduced-fat creamy peanut butter
- 1 tablespoon grated gingerroot
- 1 tablespoon rice vinegar
- 1 tablespoon orange marmalade
- 1½ teaspoons reduced-sodium soy sauce
- ¼ to ½ teaspoon chili-garlic sauce
- 3 cups broccoli slaw mix (from 10-oz bag)
- ½ cup thin bite-size strips red bell pepper
- ½ cup julienne carrots (from 10-oz bag)
- ½ cup shredded red cabbage
- 2 tablespoons chopped fresh cilantro
Instructions
- 1Whisk the peanut butter, grated ginger, rice vinegar, orange marmalade, soy sauce, and chili-garlic sauce together in a small bowl until smooth.
- 2Combine the broccoli slaw mix, red bell pepper strips, julienned carrots, shredded red cabbage, and chopped cilantro in a large bowl. Pour the prepared dressing over the vegetables and toss well to coat everything evenly.
- 3Cover the bowl and refrigerate for at least 1 hour to let the flavors meld. Toss the mixture occasionally to redistribute the dressing from the bottom of the bowl. Serve within 6 hours for the best texture.