Eastern Broccoli Slaw

• 6 tablespoons tamari
• 1/4 cup pure sesame oil
• 1 teaspoon minced fresh ginger
• 1 tablespoon minced scallion
• 18 teaspoon red pepper flakes
• 3 tablespoons fresh lemon juice, or to taste
• 4 medium or 6 small stems (about 1 pound) from 2 to 2 1/4 pounds of broccoli (the freshest you can find), trimmed of dry ends and shredded or finely julienned
• 3 large carrots, shredded or finely julienned
• 4 scallions, thinly sliced
• 2 teaspoons sesame seeds
• Cilantro leaves, sesame seeds or sliced scallions, for garnish

1. Make the dressing: In a stand blender or with an immersion blender, combine and puree the tamari, sesame oil, ginger, scallion, red pepper flakes and lemon juice.
2. Make the slaw: In a mixing bowl, combine the shredded broccoli stems, carrots, scallions and sesame seeds.
3. Add just enough of the dressing, about 1/4 cup, to coat the vegetables.
4. Mix well.
5. Cover and refrigerate for at least 1 hour.
6. Cover and refrigerate remaining dressing.
7. To serve, add more dressing to taste, if desired, and garnish with cilantro, sesame seeds or scallions.
8. Serve chilled or at room temperature.
9. Remaining dressing may be used to dress snap peas, roasted beets, beans or radishes, or used as a marinade for tofu, chicken or seafood.

tamari, sesame oil, fresh ginger, scallion, red pepper, lemon juice, stems, carrots, scallions, sesame seeds, cilantro

Taken from cooking.nytimes.com/recipes/1014869 (may not work)