This hearty salad has the soul of a stir-fry with flavors of garlic, soy, miso, ginger, and chilies. And it makes use of every part of the broccoli by including the flavorful stem. Edamame gives this fiber-rich salad a punch of protein. The best thing is that this slaw keeps well and gets richer in flavor as it’s stored in the fridge.
Packing perfection
Pack the slaw for your picnic in a sealed container, like a square glass container with a lid. Pack the cashews in a separate container and add to the salad just before serving. A small Mason jar works well here. Metal tiffin containers are also great for keeping various components separate.
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This recipe originally appeared on alive.com as “Broccoli and Carrot Slaw with Miso Dressing.”
Broccoli and Carrot Slaw with Miso Dressing
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Ingredients
- 3 Tbsp corn, sunflower, or canola oil
- 1 Tbsp sesame oil
- 2 Tbsp seasoned rice vinegar
- 1 Tbsp white miso
- 1 Tbsp grated gingerroot
- 1 clove garlic peeled and crushed
- 1 tsp low-sodium soy sauce
- 1/2 tsp maple syrup
- 1/2 tsp crushed red pepper flakes
- 1 lb broccoli including stems
- 2 cups grated carrot
- 1 cup shelled frozen edamame
- 1/2 cup sliced green onions green and white parts
- 1/2 cup diced red bell pepper
- 1/2 cup cashew pieces
Instructions
- In small bowl or Mason jar, combine vegetable oil, sesame oil, rice vinegar, miso, ginger, garlic, soy sauce, maple syrup, and pepper flakes. Stir well or shake to combine. Set aside.
- Wash broccoli well and separate main stem from florets. Peel stem and discard tough outer layer. Using box grater or food processor with grater attachment, grate stem. You should yield about 2 cups . Chop florets in small pieces to yield about 4 cups.
- Combine broccoli, carrot, edamame, green onion, and red pepper. Toss with dressing until well coated. Refrigerate for 2 hours for best results to allow the flavors to intensify. Add cashew pieces just before serving.
