Meatless Monday: Paleta Asian-Inspired Broccoli Slaw

June 24, 2013
Meatless Monday: Paleta Asian-Inspired Broccoli Slaw

After surviving late-stage terminal cancer, Chef Kelly Boyer not only revamped her lifestyle, but also wanted to introduce healthier foods to others. The result: Paleta, a Los Angeles-based healthy meal-delivery service.

Paleta prides itself on providing mouthwatering meals made with fresh, local ingredients (we can vouch firsthand for the tastiness of Chef Kelly’s creations), that are designed to meet all kinds of dietary and caloric needs. Currently meal delivery is limited to Southern California (though Paleta’s Mind & Body Cleanse ships nationwide), so those of us living outside La La Land, can enjoy one of Chef Kelly’s wholesome creations with the following vegetarian recipe.


Paleta Asian-Inspired Broccoli Slaw
Serves 2, 175 calories per serving

2-1/2 cup broccoli slaw
3/4 cup buckwheat soba noodles or green noodles
1/4 cup almonds, slivered
1/4 cup sunflower seeds, unsalted
1 Tbsp black sesame seeds

2 Tbsp sesame oil
1 Tbsp tamari or soy sauce
1 Tbsp honey
1 Tbsp rice wine vinegar
1 Tbsp olive oil
1 Tbsp sea salt
1 Tbsp ginger, grated
1 clove garlic
1/2 tsp crushed red pepper

1. In a small bowl or blender, whisk together the sesame oil, olive oil honey, rice vinegar, soy sauce/tamari and salt. Add the ginger, garlic and crushed red pepper.
2. Crush the noodles into small pieces.
3. Heat oil in a sauté pan with a small amount of oil. Lightly brown the noodles, sunflower seeds and almonds. Then let mixture cool
4. Mix the nuts, noodles and broccoli slaw in a mixing bowl.
5. Toss the dressing with the salad mixture.
6. Serve cool. Garnish with black sesame seeds.