Almond Vegetable Slaw

Sharon123's Note:

A great healthy salad adapted from the Almond Board of California. The recipe calls for julienned veggies, but you can chop if you like.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Yield: 3 cups

• 3/4 cup broccoli stem, peeled and julienned (or buy the packaged broccoli slaw)
• 3/4 cup zucchini, julienned
• 1/2 cup celery, julienned
• 1/2 cup red onion, thinly sliced
• 1/4 cup red bell pepper, julienned
• 1/4 cup toasted slivered almonds
• 6 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon rice vinegar (I use seasoned)
• 1 tablespoon sugar
• 1 teaspoon toasted sesame oil
• 3 tablespoons chopped fresh parsley
• 1 1/2 tablespoons chopped fresh mint
• 1 tablespoon grated lemon zest
• salt and pepper, as needed

Directions:

1. In a large bowl, toss together broccoli, zucchini, celery, onions, bell peppers and almonds.
2. In a small bowl, whisk together oil, lemon juice, parsley, mint and lemon zest.
3. Pour over vegetable mixture; toss gently to coat. Season with salt and pepper.
4. Enjoy!

Reviews

[Brooke the Cook in WI]

This was a great broccoli slaw salad! The broccoli slaw makes for a great crunchy salad thats a little different from your typical lettuce salad. I made this for three of us for dinner tonight and used a full bag of broccoli slaw (love it!) and we had plenty to go around. I halved the dressing ingredients to cut a few calories and it was enough to cover the entire salad. DH and I really enjoyed the bright lemony flavor with the hint of Asian flair from the sesame and rice vinegar. Thanks!