Asian Broccoli Coleslaw

• 7 cups green cabbage, coarsely chopped (can use Chinese cabbage)
• 2 -3 cups fresh broccoli florets (chopped into very small florets|)
• 1 large carrot, peeled and coarsely shredded
• 2 green onions, finely chopped
• 13 cup toasted slivered almonds (or to taste)
• salt and black pepper
• 14 cup rice vinegar (or use lemon juice)
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 1 teaspoon fresh minced garlic
• 2 tablespoons minced fresh ginger
• 12 teaspoon black pepper (or to taste)

1. In a large heat-proof bowl toss together the cabbage and broccoli.
2. Cover with boiling water and let stand for 1-2 minutes (if your veggies are chopped large then soak for 2 minutes) drain, then transfer to a bowl of ice water; drain very well.
3. Transfer to a large bowl and add in the shredded carrots and green onions.
4. In a small bowl whisk together all dressing ingredients, adjust amounts to taste.
5. Pour the dressing over the cabbage mixture; toss well to combine and season with salt and more black pepper to taste.
6. Cover and chill for a minimum of 4 hours.
7. When ready to serve add in the toasted almonds; toss to combine.

green cabbage, fresh broccoli, carrot, green onions, almonds, salt, rice vinegar, sugar, soy sauce, vegetable oil, sesame oil, garlic, fresh ginger, black pepper

Taken from www.food.com/recipe/asian-broccoli-coleslaw-177347 (may not work)