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Raw broccoli slaw with miso dressing

Based on 4 ratings
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Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

“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 👌
25
min.
Preparation
7
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
2 heads broccoli
2 tbsp white miso paste
carrots
20 g ginger
scallions
50 g coconut pieces
3 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp full-fat plain yogurt
1 tsp honey
salt
Metric
Imperial

Utensils

  • oven
  • 2 bowls
  • knife
  • cutting board
  • peeler
  • grater
  • baking sheet
  • whisk

Nutrition per serving

Cal
115
Protein
4 g
Fat
5 g
Carb
15 g
  • Step 1/3

    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.
    • 2 heads broccoli
    • 2 tbsp white miso paste
    • carrots
    • 20 g ginger
    • 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

    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.
    • 50 g coconut pieces
    • 3 tbsp rice vinegar
    • 1 tbsp toasted sesame oil
    • 1 tbsp full-fat plain yogurt
    • 2 tbsp white miso paste
    • 1 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

    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!
    • 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!