Asian Broccoli Slaw

Broccoli Slaw is sooooo good!

Words cannot describe how much I love cole slaw!  Ask my husband and he could tell you stories about me and cole slaw. But these stories will remain a secret for now.  I am a bit of a cole slaw snob too.  If cole slaw gets served to me as a side...I usually try it first and either give the restaurant and thumbs up or down based on this alone.  I cannot tell you how much bad cole slaw there is in this world.  In Wisconsin, fish on fridays is a bit of a religion.  But  to me the kicker is the slaw.  Without good slaw the fish fry just doesn't add up for me. I just wish more people spent more time making better slaw.   The world would be a better place if they did.

This is a take on the regular cabbage cole slaw. I hate mayo (with a passion) so all of my cole slaw recipes usually have vinegar of some sort in them.  I love asian flavors so usually my slaws are made this way.  I think the broccoli slaw that is prepackaged is great.  It's usually crunchier than regular cabbage slaw which I really like.  The addition of mint and cilantro is the kicker.  I can eat a whole bowl of this!   I hope you enjoy it!


  • 1 package of broccoli slaw
  • 2 shallots, sliced into thin rings
  • large handful of fresh mint, leaves left whole or roughly-hand torn
  • large handful of fresh cilantro, coarsely chopped
  • large handful of freshly ground, toasted peanuts (optional)


  • 2 red chilies (Thai bird)
  • 1 garlic clove
  • juice of 1 large lime
  • 2 Tbl. sugar (+ more to taste)
  • 2 Tbl. fish sauce
  • 1/4 cup water


Combine all ingredients except for the peanuts and dressing. When ready to serve, thoroughly toss with the dressing and scatter the ground peanuts over the entire dish.  Sometimes letting the broccoli sit in the dressing for a while enhances the flavor..but no more than a few hours as it might get soggy.

Edamame Seaweed Salad

This was really tasty

Adapted from Diet, Desserts & Dogs

  • 2/3 cup dry  hijiki (put in hot water for 30 minutes before using)
  • 1.5 cups shelled edamame (found in the frozen food section)
  • 1 Tbsp rice vinegar (seasoned is fine)
  • 1 Tbsp soy sauce 
  • 2 Tbsp lightly toasted sesame seeds (I used black ones)
  • sugar, to taste  (about 1-2 TBSP)
  • 1 clove garlic, minced
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp sesame oil
  • 1/4 tsp sea salt, to taste

Place the dry hijiki in a heatproof bowl and cover with boiling water; allow to sit 5-15 minutes, until the hijiki is soft and about double in bulk (the longer it soaks, the less it retains a “fishy” taste). Drain and reserve 1 Tbsp of the soaking liquid, if desired.

Cook the edamame according to package directions (ie I just steam it until tender) and allow to cool to room temperature.

Meanwhile, in a medium-sized bowl, whisk together the remaining ingredients except for the arame. Add the drained arame, edamame and soaking liquid (if desired) and stir to coat the soy and seaweed. Allow to sit at least 15 minutes before serving. Store, covered, in the refrigerator for up to 3 days. Makes 3 servings.