Yieldas many as you want
here's what i used, but you can use whatever you have on hand!:
purple cabbage-- 1 head
white button mushrooms-- about 15
broccoli-- 1 small head
cauliflower-- 1/2 a head
baby carrots-- 1/2 a bag (around 20 baby carrots)
garlic-- 2 cloves
ginger-- about 2 inches of the root
brown rice vinegar *(don't think it's raw)-- 1/4 c
sesame oil-- a few shakes
braggs-- several squirts *(not sure if raw)
olive oil-- 1/4 cup
sesame seeds-- 1/8 c
all of the measurements are estimates. just play around until you reach the perfect combination. believe me, your tastebuds will let you know when you've arrived!
chop the veggies (i used my food processor). put them in a bowl/container, preferably one with a top.
combine all of the sauce ingredients (i used my blender, but you could easily just chop the ginger and garlic and add it to the liquids). pour it over the veggies. my sauce didn't get to all of the veggies, so i made another quick batch to add in, but remember that the veggies will shrink and expel water, so you'll end up with a lot more sauciness that you originally made (my veggies are swimming over here!). shake the container or stir or just use your hands to get everything all mixed up together.
eat immediately or let sit to soften.
Loucakes's ThoughtsBy loucakes
this is a very loose recipe that you can adjust depending on the amount of veggies you have. basically you take whatever hard crunchy veggies you have on hand and mix them in this yummy sauce and let it sit for a while. and voila! a delicious asian-inspired coleslaw! it's a great way to use up random bits of veggies.
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