Sesame Broccoli SlawPosted: March 20, 2012 Filed under: Uncategorized | Tags: appetizer, asian, broccoli, carrots, gluten-free, salad, sesame, side dish, vegan, vegetarian, veggies 2 Comments
Today, a new mom friend asked when she would ever feel like herself again after quitting her job and becoming a mother full time. At first I chuckled and thought about saying, “I think it will be about 30 years from now!” Then I recalled there was a moment after Jackson was born, when I first felt like my old self again.
He was about three months old and Jared and I were desperate for a night to ourselves. Money was tight, though, now that I wasn’t working and bills for the two day hospital visit were piling up. The amount we owed to doctors was growing faster than Jackson was! Despite our empty bank account, we called the grandparents and asked if they could watch Jackson for the evening. They happily obliged.
We couldn’t afford to go out to eat, but with the few groceries we had on hand and a little creativity I planned to turn our patio into the finest bistro in town. (The competition isn’t too steep in Small Town, Texas!) Before we dropped Jackson off, Jared and I prepped all the food, cleaned the house, hid all the baby gear away, and set up a table on the back patio. I got dolled up, putting on a dress and heels for the first time in months, thrilled to fit into my pre-pregnancy clothes.
When we returned to our home “bistro,” all was ready for wining and dining. It was a perfect fall evening with just the slightest chill in the air. A bowl of delicious homemade vegetable soup and a bottle of Pinot Noir kept us plenty warm while we chatted the night away.
I remember stopping mid-sentence and saying to Jared, “We are talking, like really talking, and I’m actually able to focus on what we are saying!” The newborn haze had lifted for at least an evening and I felt like my old self again. I’d forgotten how much I loved spending the day in the kitchen, and evenings together, with the first love in my life. It was in that moment I realized though motherhood will forever change me, and in ways I’m really grateful for, I still need to make room in my life for the things that inspire and energize me. I’ll be a better mother for it.
One of my favorite creations from our romantic evening was an Asian-inspired Sesame Broccoli Slaw I served as our appetizer salad. It was crunchy, tangy, sweet, and easy to make ahead so it was waiting for us when we arrived at The Back Porch Bistro.
Sesame Broccoli Slaw
Serves 2 as a side salad or appetizer, probably up to 4 as a side dish.
2 cups Broccoli, thinly sliced into ribbons
2 cups Carrots, thinly sliced into ribbons
4 tbs Rice Vinegar
2 tbs Olive Oil
2 tbs Organic Sugar
2 tbs Sesame Seeds
1 tsp Sesame Oil
1 tsp Salt
Slice the broccoli and carrots into ribbons as thin as you can. (A vegetable peeler works great to “cut” the carrots really thin. Just start about half way up the carrot and peel, peel, peel lovely little ribbons. Then start over with the upper half of the carrot.) In a bowl, add all of the ingredients and toss. Cover and refrigerate for at least 30 minutes to let the flavors mingle and the carrots and broccoli soften up. Can be served chilled or at room temperature.
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The Title: Sesame Broccoli Slaw
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I bet this would also be good with jicama slivers
It would! It would also be great with cabbage and green onions for a really easy side salad.