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Health & Wellness

Asian Zucchini Broccoli Slaw

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I hope you guys are able to see this guest post from the amazing Katie of Yes, I Want Cake. It’s late Wednesday night on vacation and from a brief email scan it looks like the blog is having issues while I’m gone. 🙁 Katie has been a great new friend in Colorado, she recommended our real estate agent, helping us find a new church, and just enjoying beer with Kirk and I! Her recipe looks fantastic – I can’t wait to try it myself. 😉

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I discovered the beautiful, wonderful, amazing zucchini noodle a few weeks ago and my brain hasn’t really stopped creating recipes for them.

Can I cook them?

Can I eat them raw?

Can I make them like spaghetti?!

Can I make them like salad?!

Can I make them like ice crea…uh, nevermind.

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But seriously. This is a dang good discovery. If you haven’t already tried them (you probably have, I’m always behind on food trends)…I implore you to do so.

When I shared this dish with my husband (who eats like a meat-loving cave man) and told him it was going to be a guest post, he said yeah, it’s really good. It’s a lot of vegetables, though. I mean, what if Heather’s reader’s don’t like vegetables as much as you do?

Then I told him the name of this blog and he said okay then, it’s perfect.

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Asian Zucchini Broccoli Slaw

PRINT Recipe

Slaw

  • 2 C shredded broccoli (I buy it in a bag)
  • 1 C shredded purple cabbage
  • 1/2 C shredded carrots
  • 1 red pepper thinly sliced
  • 1/2 C chopped cilantro
  • 1/2 C chopped roasted almonds
  • 2 thinly sliced (or spiral cut) zucchini + 1 T salt

Dressing

  • 3 T vegetable oil
  • 2 T maple syrup
  • 2 T rice vinegar
  • 2 T lime juice
  • 1 T soy sauce or Bragg’s Liquid Aminos
  • 1 T sesame oil
  • 1 T almond butter
  • 1 T minced fresh ginger
  • 2 cloves minced garlic
  • pinch of salt
  • pinch of red pepper flakes
  • 1/4 C fresh cilantro leaves

Garnish: cilantro, almonds and/or roasted edamame (which I discovered was fantastic with the slaw after I took the photos)

Cut the zucchini first and put it in a colander. Sprinkle with salt and let set for 20-30 minutes. Then rinse the zucchini off, and pat dry. (You can skip this step, but it will make your salad really watery)

Combine all the ingredients for he dressing in a blender and blend until smooth. Transfer to a large bowl and then toss the salad ingredients in the dressing. Let it set at least five minutes, garnish, and enjoy!

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Thank you to Heather for having me on her site today! My name is Katie and I blog over at Yes, I want cake. I am an elementary school teacher turned stay-at-home mama. I like healthy food, I have a raging sweet tooth, and I try to create recipes that incorporate both of those things. I also post an embarrassing amount of photos of my one-year-old daughter eating those recipes, making messes, and being heartbreakingly cute. I’d love to have you stop by and say hello.

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