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Broccoli and carrot slaw with miso dressing
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Broccoli and Carrot Slaw with Miso Dressing

Servings 6 servings

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.