Coming up with recipe names is really hard…
Seriously, I sit here and I’m like okay there are 15 million major nouns or adjectives that deal with this recipe and I can’t decide which ones to use and what order to put them in…
mango asian slaw salad
mango asian salad slaw
asian mango slaw salad
asian mango salad slaw
broccoli slaw mango salad (up until I wrote this one, the current name was mango asian slaw salad – I think what is picked is better?!)
mango broccoli slaw salad
edamame mango broccoli slaw salad
edamame broccoli slaw mango salad
broccoli slaw mango salad with asian honey vinaigrette
SO MANY OPTIONS. Though, at least this time I realized that writing them all out helps make choosing easier.
But do you know what’s like crazy easy?! MAKING THIS BROCCOLI SLAW MANGO SALAD THING.
Seriously, it’s stupid easy to put together, which makes it’s perfect for summer/fall get-togethers, tailgates, you name it!
So what’s in it you ask? JK. I really doubt you asked that because if you read all the recipe name options earlier then you totally know what’s in this beautiful broccoli slaw mango salad BUT I’m going to tell you anyways because my SEO plug in Yoast tells me I need to at least 300 words in a post. For what reason? I don’t know but I like to follow rules.
We start with pre-package broccoli slaw… don’t judge me. The point of this recipe is to be EASY. You could totally make your own broccoli slaw with leftover broccoli stems, sliced carrots, and shredded cabbage but my way is WAY easier. Okay so after the pre-package broccoli slaw (that you’re not judging me for), we throw in some edamame, avocados, mangos, almonds, and green onions! Lastly, we drizzle the most delicious asian honey sesame vinaigrette all over it. You can also make it a crunchy by adding broken up uncooked ramen noodle pieces (my mother-in-law serves a version of this at Thanksgiving that I always devour!!).
Okay I’m over 300 words, which means… RECIPE TIME.
- 2 (12 oz) bags broccoli slaw
- 3 cups shelled and cooked edamame
- 2 avocados; pitted, flesh removed, and diced
- 2 mangoes; peeled, pitted, and sliced thinly
- 1 cup thinly sliced almonds
- 1 bunch green onions, thinly sliced
- asian honey sesame vinaigrette (ingredients and directions below)
- 1/2 cup olive oil
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon toasted sesame oil
- healthy pinch sea salt and black pepper
- Make the vinaigrette: Combine all ingredients (olive oil through sea salt and pepper) in a large measuring cup then whisk to combine.
- Make the salad: Toss broccoli slaw through green onions together in a large bowl. Add vinaigrette and toss again until everything is well coated. If not eating right away, I would wait to add the vinaigrette until closer to eating time (like 30 minutes).
If not eating right away, I would wait to add the vinaigrette until closer to eating time (like 30 minutes).
What guess?! Today is Tom’s and my 2nd wedding anniversary tehehe! We exchanged gifts last night because we both get too excited to wait 🙂 This morning we carpooled into work then enjoyed a cup coffee together at a local coffee shop in downtown Ann Arbor. Tonight we are going to eat dinner at a brewery in Detroit! Hope you all are having a wonderful Tuesday!
p.s. if you haven’t tried this brussels sprouts and toasted coconut bacon slaw then you haven’t lived.