Broccoli and Carrot Slaw with Miso Dressing
Servings
6servings
Servings
6servings
Ingredients
  • 3Tbsp corn, sunflower, or canola oil
  • 1Tbsp sesame oil
  • 2Tbsp seasoned rice vinegar
  • 1Tbsp white miso
  • 1Tbsp grated gingerroot
  • 1 clove garlicpeeled and crushed
  • 1tsp low-sodium soy sauce
  • 1/2tsp maple syrup
  • 1/2tsp crushed red pepper flakes
  • 1lb broccoliincluding stems
  • 2cups grated carrot
  • 1cup shelled frozen edamame
  • 1/2cup sliced green onionsgreen and white parts
  • 1/2cup diced red bell pepper
  • 1/2cup cashew pieces
Instructions
  1. 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.
  2. 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.
  3. 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.