1 pound broccoli florets
2 cups cherry tomatoes
1 tablespoon olive oil
salt and pepper to taste
4 cups green cabbage shredded finely
2 cups red cabbage shredded finely
2 carrots peeled and julienned (or shredded)
1 cup edamame shelled
herbs (cilantro, mint, green onions) chopped, to garnish, optional
sunflower seeds and sesame seeds toasted, to garnish, optional
Asian Cabbage Salad Dressing
1/4 cup SunButter No Sugar Added
3 tablespoons sesame oil
2 tablespoon coconut sugar
2 tablespoons rice wine vinegar unsweetened
2 tablespoons lime juice
1 tablespoon coconut aminos
1-3 teaspoons sriracha chili sauce
Heat oven to 400°F. Place the broccoli and tomatoes on baking sheet.
Drizzle with 1 tablespoons oil, salt, and pepper, and toss to coat.
Bake for 10 to 15 minutes or until the broccoli starts to brown and the tomatoes soften and pop open.
In a blender or jar, add the salad dressing ingredients, and either shake well/process until the dressing is very smooth and creamy.
Adjust spiciness by adding more or less chili sauce.
We like 1 tablespoon and it gives it a lil kick without being very spicy.
Shred cabbage and carrots.
Add cabbage, carrots, edamame, and roasted broccoli and tomatoes to a mixing bowl.
Toss the veggies with the dressing.
Top or garnish with fresh herbs (cilantro, mint or green onions) and toasted sunflower and sesame seeds.
Serve warm or chilled.