Cabbage and broccoli slaw

I made fish tacos for Nicole and Alli yesterday, and as a result, had most of a head of red cabbage left sitting around and a lot of cilantro.  Nicole decided to make the 10 minute couscous soup, with the addition of cabbage and cilantro, and decided to make up a cabbage and broccoli slaw.  I used the stems of the broccoli for this recipe.  Once the "bark" has been removed, the stems are actually pretty tasty--they are sweet and crispy.  

Ingredients:

• 1-2 cup of shredded red cabbage
  
• 8 baby carrots, julienned
  
• 3 broccoli stems, outer portion removed, julienned
  
• 2 tablespoons cilantro, chopped
  
• 2-3 tablespoons of Soyaki sauce
  
• 1 teaspoon sesame seeds
  
• mung bean sprouts (optional, will try next time)
  
• 1/4 cup quinoa, cooked (optional)
  

Just mix everything together, really not all that hard.  Just make sure to remove the outer "bark" of the broccoli stems.  The Soyaki sauce is from Trader Joe's and is basically a mixture of soy sauce, garlic, sesame seeds, ginger, sesame oil, onions, and onion powder (according to the ingredients). Soy Vay makes a similar sauce called Very Very Teriyaki which is also very good (my family loves the stuff).

The slaw came out pretty good and took almost no effort...it would probably be good in a wrap with shrimp or marinated tofu.  I will definitely try adding some mung bean sprouts the next time I make it.

From YummyFood