Raw broccoli slaw with miso dressing
"Making use of all parts of the broccoli (both stems and heads), in addition to sweet gratings of carrot, toasted coconut, and plenty of fresh herbs, this is a slaw you might know and love, but with a twist and a tangy miso dressing."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
oven, 2 bowls, knife, cutting board, peeler, grater, baking sheet, whisk
How-To Videos
How to cut broccoli
How to cut green onions
How to peel ginger
Nutrition per serving
Step 1/3
- 1 heads broccoli
- 1 tbsp white miso paste
- 1 carrots
- 10 g ginger
- 1 scallions
- oven
- bowl
- knife
- cutting board
- peeler
- grater
Preheat the oven to 160°C/325°F. Cut broccoli into very small florets and add to a large bowl. Peel the stem and use a grater to shave the stem into the same bowl with the florets. Do the same thing with the carrots. Peel and mince ginger. Thinly slice scallions at an angle.
Step 2/3
- 25 g coconut pieces
- 1½ tbsp rice vinegar
- ½ tbsp toasted sesame oil
- ½ tbsp full-fat plain yogurt
- 1 tbsp white miso paste
- ½ tsp honey
- baking sheet
- bowl
- whisk
Add coconut to a baking sheet and bake at 160°C/325°F for approx. 7 min., or until golden brown. In the meantime, add rice vinegar, toasted sesame oil, yogurt, miso, honey, and ginger to a bowl and whisk to combine.
Step 3/3
- salt
Use your hands to massage the broccoli and carrots together with the dressing until tender and very well combined, approx. 5 min. Season with salt to taste. Serve, topped with sliced scallions and toasted coconut. Enjoy!
Enjoy your meal!
