| 2 heads | broccoli |
| 2 tbsp | white miso paste |
| 2 | carrots |
| 20 g | ginger |
| 2 | scallions |
| 50 g | coconut pieces |
| 3 tbsp | rice vinegar |
| 1 tbsp | toasted sesame oil |
| 1 tbsp | full-fat plain yogurt |
| 1 tsp | honey |
| salt |
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.
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.
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!
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