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Broccoli slaw salad with peanut-mango-Sriracha dressing {gluten-free}

Broccoli slaw salad with peanut-mango-Sriracha dressing: flavor explosion in a bowl!

QUESTION: How do you know when a salad is really, really good? ANSWER: When you plan for it to be a side dish, but find yourself eating a huge bowl of it as your main course. This broccoli slaw salad hits all the high notes -- sweet, creamy, crunchy, and Sriracha-spicy. Best of all, it's a quick and easy dish if you take advantage of some conveniences from the grocery store, like a bag of pre-shredded broccoli slaw. In the produce section of my supermarket, I found "rainbow slaw", which is broccoli slaw (shredded carrots, cabbage and broccoli stems) with broccoli florets mixed in. Rinse it under cold water before you make the salad, to perk up the vegetables. You can prepare this dish early in the day, and let it sit in the refrigerator until you're ready to serve. Try it on top of a salmon or tuna burger, or with roast chicken or grilled fish. Look for mango nectar in the Latino foods aisle.

Broccoli slaw salad with peanut-mango-Sriracha dressing: flavor explosion in a bowl.

Broccoli slaw salad with peanut-mango-Sriracha dressing

From the pantry, you'll need: peanut butter, lime, Sriracha, garlic, fish sauce, mirin, agave nectar.

Adapted from The Sriracha Cookbook. Serves 4-6; makes enough dressing for 2 batches.

Ingredients

12 oz bag broccoli slaw, rinsed and dried
1/3 cup peanut butter
Juice of 2 limes
1/4 cup mango nectar
2-3 Tbsp Sriracha, or more, to taste
2 cloves garlic, minced
2 Tbsp fish sauce
2 Tbsp mirin
1-2 Tbsp agave nectar, to taste

Directions

Rinse and dry the broccoli slaw in a salad spinner. Or, if you're making your own slaw, shred 12 ounces of vegetables, and place in a bowl.

In a large mixing bowl, whisk together the remaining ingredients, until the peanut butter is smooth and everything is well incorporated. Taste, and adjust with more lime, mango nectar, Sriracha, fish sauce or agave, to your preference.

Combine as much dressing as you need with the broccoli slaw, and refrigerate for an hour, or several hours, to allow the flavors to come together, and to slightly tenderize the broccoli.

Serve at room temperature.

[Printer-friendly recipe.]


More picnic-worthy broccoli slaw salads:
Broccoli slaw salad with honey-mustard yogurt dressing, from The Perfect Pantry
Curried apple and pecan broccoli slaw, from The Perfect Pantry
Miso slaw, from The Kitchn
Asian quinoa broccoli slaw, from Mountain Mama Cooks
Broccoli slaw with pineapple curry dressing, from FatFree Vegan Kitchen

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Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.

Comments

Yes, please. This sounds fantastic. I can't seem to find broccoli slaw, and probably not this variation either, at any of the stores in my dumb town, but when I go to Trader Joe's I always try to get it.

Kalyn, of course there's always the "old fashioned" way of making it yourself, which means you can make any mix of the vegetables you like. I seem to find pre-cut broccoli slaw everywhere!

This IS delicious, even my husband the peanut butter-hater loved it, but...there is way too much dressing for the amount of vegetables. Next time I'll halve it.

Laurie, it does make rather a lot of dressing. I'll amend the recipe to suggest using only as much as you need, and saving the rest for a second salad.

This sounds absolutely amazing! I have been on a slaw kick lately - this goes to the top of my list!

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