No tags yet.
Almond Slaw
I’ve been considering an Asian-inspired slaw for a while. When my package arrived from Yai’s Thai, I knew the Almond Sauce would be the ticket. Since I wasn’t mixing a dressing for this dish, I strived to make it as easy as possible. I’m using a precut package of broccoli slaw and just a few extra ingredients to make a stellar dish that is so yumtastic.
Serve with my Cilantro-Lime Shrimp and you can have a meal on the table in just a few minutes.
Serves 4-6
Ingredients
1 12 ounce bag of broccoli slaw
4 green onions, thinly sliced
¼ to ½ cup thinly sliced radishes, about 2-3
½ cup Yai’s Thai Almond Sauce
2 tablespoons lime juice
¼ cup sliced almonds, toasted, for garnish
Lime wedges, for garnish
Chopped cilantro, for garnish
Directions
To toast the almonds, place them in a saute pan over low heat. Shake or stir often until they become fragrant. Watch them closely as they will burn. Set them aside to cool before garnishing the slaw.
Combine the vegetables for the salad in one large bowl. Reserve the garnishes for just before serving.
Add the Yai’s Thai Almond Sauce and lime juice. Toss to combine.
Optional, chill for about an hour before serving. If making my Cilantro-Lime Shrimp, chill while you prepare the shrimp.
Top with the garnishes just before serving.
