Asian Broccoli Slaw & An Anatomy Lesson

Jun 16, 2011

My mom took Julia, age 7, and her friend Sally for the afternoon.  They played make-believe, ate tuna salad and celery and Oreos and run around Grammie’s townhouse and did slippery-slides on the wood floors.  That night, Sally’s mom called me to say she was sorry.  “For what?” Sally’s mom is a pediatrician.  “I think Sally gave Julia some incorrect anatomy.”

Sally: So, you have a step-grandpa?

Julia: Yup.

Sally: What’s his name?

Julia: Richard but everyone calls him Dick.

Sally [snickers]: Oh!  [leans in, whispers] That’s a not nice name for a breast.

That night, I told Julia about the correction. “Uh, Mom, I already know that.  It’s not like I was going to say ‘Hey, Mom, I can see your dick’.  It’s just a not nice word for penis.”

[End scene.]

Eat broccoli slaw and sigh.

Asian Broccoli Slaw

Most of the time, we roast broccoli and eat the stems. However, if we have leftover stems, I use them in broccoli soup or in slaw - this is a frugal, healthy salad or side and brightens picnics or bbq dinners.

1-2 cups grated broccoli slaw, made from stems of broccoli

1/2 cup grated carrot

Juice of 1 lime

2 tbsp rice vinegar

2 tbsp soy sauce

lime juice (1/2 a big lime)

1/8 cup brown rice wine vinegar (i find this has a deeper, richer flavor than the regular kind)

2 tbsp soy sauce

2 tbsp mirin

2 tsp honey or brown rice syrup or agave

1 clove garlic, minced

squirt of Sriracha sauce

big splash sesame oil

sunflower seeds or almonds if desired for crunch

Put the broccoli and carrot in a bowl and squeeze lime on top - mix gently. Mix everything else for the dressing. Once sugar is dissolved, pour on slaw and toss well. Top with seeds.