Saturday, March 29, 2014



1 large bag of broccoli slaw or 2 small ones if that's all you can find (it's usually near the lettuce and coleslaw mix in the produce department)
1 TBSP coconut oil
4 cloves garlic, chopped
1/2 TBSP Black Pepper
1 tsp ground ginger
1 TBSP coconut aminos
1/2 tsp sesame oil 
1 TBSP rice vinegar
1 TBSP sesame seeds

Preheat your skillet over medium heat. 
Add in the coconut oil, once melted, add in the chopped garlic and cook until it starts to sizzle. 
Add in the bag of broccoli slaw and mix to coat with coconut oil and distribute garlic. 
Continue cooking over medium heat for another 4 - 5 mins until the broccoli starts to soften, 
Add in the pepper, ginger, coconut aminos, sesame oil, rice vinegar and sesame seeds and mix well. 
Keep cooking for 10 mins or so until all of the liquid has been absorbed. I made sure to stir it frequently to keep blending the flavors. 

This is one of those recipes that came to be because I had a bag of broccoli slaw in the fridge and decided to experiment with it. This will pair really well with chicken or shrimp and would even go well in a big salad to add a little extra flavor. It's also a great change up from the usual roasted broccoli :)

3oz of broccoli slaw  = 1 Carb Block

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