Asian Broccoli Slaw

With Spring (although the weather is a little chilly), comes salads....at least that's how it goes in my house.  Bring on barbeque season, salads and warm weather.  I'm an optimist, can't you tell?!
This is one easy but yummy salad. I used the pre-packaged broccoli slaw for this.  Shredding broccoli doesn't seem like an easy task. If you feel as though you need to tackle that, go nuts and good luck. Let me know how that works out for you. Anyhow, it's got a different texture to it and it's a nice change from the norm. 
This is simple and tasty.  I like to make it a few hours ahead to let the flavours mingle.
p.s. when using Rice Vinegar, use the seasoned kind.  If you don't, you'll have to add a pinch of sugar to regular Rice Vinegar.

Asian Broccoli Slaw

4-6 Servings

1 pkg of Broccoli Slaw
1 large Green Onion, thinly sliced
1/4 cup Seasoned Rice Vinegar
1 tbsp Soy Sauce
1 tbsp canola oil
2 tsp sesame oil
1 clove garlic, minced
1 tsp ginger, finely chopped or finely grated
pinch salt
1 tbsp toasted or regular sesame seeds

Combine vinegar, soy sauce, canola and sesame oil, garlic, ginger and the salt.  Pour over the slaw and green onions and sprinkle with sesame seeds.  Toss to combine.  Serve right away or refrigerate for a couple of hours and toss again before serving.