A friend of mine made an Asian spin on a taco where he used broccoli slaw instead of lettuce and a spicy peanut vinaigrette over the top. His idea inspired my Korean Sesame BBQ Sauce Jackfruit Tacos but I decided to make them with this slaw instead so that the broccoli was really immersed in the flavor of the sauce. This is light and tasty and would stand alone as a side salad or add a protein like tofu to make it a refreshing main course salad.
1 tbsp tamari
2 tbsp creamy salted peanut butter
1 tbsp miso
1/2 cup rice vinegar
1 tsp toasted sesame oil
1/4 tsp garlic powder
1/8 tsp grated ginger
1/4 cup lemon juice
dash cayenne pepper powder or more to taste
1 tbsp chopped cilantro
1 tsp fresh basil chopped
1/3 cup diced green onion
3/4 cup vegan mayonaise
12oz broccoli slaw (cabbage could also be used)
In a large bowl whisk together ingredients from tamari to cayenne. I went easy on the cayenne so the little vegan would eat it but if you like a hint of heat it could use more. Mix in cilantro, basil and green onion. Whisk in mayo until it is a creamy consistency. Stir in broccoli. Let sit for at least an hour.
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