Whole Grain Asian Cole Slaw

As I said earlier, I am not really into just eating the whole grain superfood Quinoa plain. First, it’s too expensive, and secondly…blech.

Hey — Just being real here. I grew up eating wonderbread and peanut butter up until my years as an exchange student and world traveler turned me into a more adventurous but still cautious foodie. Adding something called Quinoa to anything I eat is really progress.

As is adding anything with the word “broccoli’ in it, as in “broccoli slaw”.

This is not so much a “recipe” as it is a dish that I make with whatever I have on hand at the time. I had some leftover quinoa and brown rice, made as described here. I had about 2 cups left over. I also had a little bag of broccoli slaw, which was on sale, and which I bought despite being very broccoliphobic. Since this doesn’t look like broccoli, I think we’re okay.

Even though most of these bagged salads say “pre-washed” on them, It’s a good idea to wash them. Biodegradable vegetable matter in a plastic bag for who-knows-how-long, laying who-knows-where during that time…you’re going to want to wash it. I shook about half the bag into a strainer and ran it under cool water.

I also added some half sliced radishes, green onions, and carrots.

The formula is basically half whole grains and half whatever-veggies-I-have, plus a dressing of some sort. Because I’m eating “real food” these days, and particularly avoiding High Fructose Corn Syrup due to serious fatty liver issues, I’ll be making my own dressings. Even just vinegar and oil works wonders.

The dressing I used was an asian ginger sesame vinegarette. The recipe is here.