ASIAN BROC-O-FLOWER SLAW

SERVES 6 TO 8

For the love of cruciferous! I first tried a version of this slaw at my friend Tucker’s sister’s house. Her name is Pam. This was years ago and Pam’s slaw never escaped my mind. It’s cool, crunchy, and delicious. Totally hits the spot. Perfect for picnics and potlucks, or just throwing at your brother! I played with it a little and made it my own, but Pam gets the recipe credit. For more crunch, add some Ninja Nuts (here). —DEREK

DRESSING

¼ cup light soy sauce or low-sodium tamari

2 tablespoons toasted sesame oil

1 tablespoon brown rice syrup or agave

1 tablespoon white miso

1 orange, juiced

1 lime, juiced

1 teaspoon red pepper flakes

1 teaspoon minced or Microplaned fresh ginger

SALAD

1 head broccoli

1 head cauliflower

1/8 head green cabbage

1 cup roughly chopped skin-on almonds (or your favorite seasoned almonds)

¼ cup torn fresh mint leaves

1 teaspoon black sesame seeds

1 teaspoon white sesame seeds

1 teaspoon freshly ground black pepper

½ teaspoon sea salt

FOR THE DRESSING: Pull out a large bowl and add all the dressing ingredients. Whisk together and set aside.

FOR THE SALAD: Cut the broccoli and cauliflower florets into ½-inch pieces. Peel any tough skin from the stems and cut the stems into ½-inch pieces too. (The stems are delicious!) Cut the cabbage wedge into ½-inch pieces as well; you should have about 2 cups. The goal here is to chop all the veg so everything together will fit on a spoon in a single bite, so you get all that good flavor at once. Cut ’em small. You could use a food processor to pulse the broccoli, cauliflower, and cabbage into small pieces, but the pieces will be irregular and uneven and you will have lost this great opportunity to work on your knife skills.

Add all the veg and the rest of the salad ingredients to the dressing just before serving. If you want to make this all ahead, chill the veg and dressing separately, then toss together just before serving.