Sesame Flax Broccoli and Kale Slaw
Kimchi Fried Rice
August 27, 2018
Quinoa Chickpea Burgers
August 27, 2018
For the Vinaigrette
½ cup mirin
¼ cup soy sauce
¼ cup rice vinegar
¼ cup olive oil
¼ cup Alligga Flaxseed Cooking Oil
1 tbsp Dijon mustard
1 tbsp sesame oil
2 limes juiced
For the Slaw
1.50 cups kale leaves sliced fine
2 cups broccoli stems julienned
½ cup purple cabbage shredded
¼ cup carrot julienned
⅓ cup vinaigrette
For the Vinaigrette
1
Combine all ingredients into a blender and blend.
2
Store in a sealed container in the fridge until ready for use.
For the Slaw
3
Combine all ingredients into a bowl and mix well.
4
Store covered in the fridge for about 30 minutes before serving.
Nutrition Facts
Serving Size 72g
Servings 4
- Amount Per Serving
- Calories 80
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Trans Fat 0.0g
- Cholesterol 0.0mg0%
- Sodium 240mg10%
- Potassium 166mg5%
- Total Carbohydrate 6g2%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 2g4%
- Calcium 29%
- Iron 0%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
For the Vinaigrette
½ cup mirin
¼ cup soy sauce
¼ cup rice vinegar
¼ cup olive oil
¼ cup Alligga Flaxseed Cooking Oil
1 tbsp Dijon mustard
1 tbsp sesame oil
2 limes juiced
For the Slaw
1.50 cups kale leaves sliced fine
2 cups broccoli stems julienned
½ cup purple cabbage shredded
¼ cup carrot julienned
⅓ cup vinaigrette
Directions
For the Vinaigrette
1
Combine all ingredients into a blender and blend.
2
Store in a sealed container in the fridge until ready for use.
For the Slaw
3
Combine all ingredients into a bowl and mix well.
4
Store covered in the fridge for about 30 minutes before serving.
