Dressing:
· 1/3 cup lite soy sauce
· 2 Tablespoons rice vinegar
· 2 Tablespoons olive oil
· 1 teaspoon sesame oil
· 2 teaspoons honey
· 1 clove garlic, minced (optional)
· 1 teaspoon minced fresh ginger or a pinch of ground ginger
Preparation:
1. Combine all dressing ingredients in a container with a lid, such as a mason jar or other salad dressing bottle. Shake for 15 – 20 seconds and set aside.
2. In a medium bowl combine broccoli slaw, carrots, cucumber, green onions, cilantro and almonds. Stir to combine.
3. Drizzle ¼ cup of dressing over vegetables and toss to coat. Once plated, sprinkle each serving with a few slivered almonds.
4. Refrigerate remaining dressing in an airtight container for up to one week.*
Makes 6 servings.
