Amanda Cohen’s Crunchy Broccoli Slaw
4 broccoli stalks
½ cup thinly sliced purple cabbage
½ cup thinly sliced carrots
¼ cup thinly sliced red onion
1 tbsp. minced cilantro or parsley
1 tsp. minced ginger
1 tbsp. lime juice
1 tbsp. extra-virgin olive oil
2 tbsp. chopped toasted almonds
Salt to taste
1. Peel the outer layer of broccoli stalks with a vegetable peeler. Cut the stalks into matchsticks. Combine the broccoli, cabbage, carrots, red onion, cilantro (or parsley) and ginger in a large bowl, and pour the lime juice and olive oil on top.
2. Mix together until the vegetables are lightly coated with the lime juice and olive oil. Add salt to taste and sprinkle with almonds.
Serves: 4
Prep time: 15 minutes
