Broccoli Slaw With Miso Ginger Dressing Recipes
BROCCOLI SLAW WITH MISO-GINGER DRESSING
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors in this mix can add bright tang as a side to any meal.
Provided by Katherine Sacks
Categories Salad Ginger Side Low Fat Kid-Friendly Quick & Easy Low Cal High Fiber Coconut Mint Basil Broccoli Carrot Healthy Low Cholesterol Vegan Cilantro Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield 4 cups
Number Of Ingredients 13
Steps:
- Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate broccoli stems and carrots into a large bowl.
- Whisk miso paste, orange zest, orange juice, ginger, rice vinegar, and sesame oil in another large bowl until smooth. Add broccoli stems, broccoli heads, and carrot and toss to combine. Cover and chill until ready to serve. Toss with cilantro, mint, basil, and scallions, transfer to a serving dish, and top with coconut.
- Do Ahead
- Slaw can be made and chilled for up to 8 hours.
BROCCOLI SLAW WITH SESAME GINGER DRESSING
This easy Asian Broccoli Slaw with Sesame Ginger Dressing is chock full of good for you healthy vegetables but still has all the flavor that you crave. You can put this salad together in about ten minutes with very little effort.
Provided by Beth Pierce
Categories Other Salads
Time 10m
Number Of Ingredients 11
Steps:
- 1. Whisk together soy sauce, vinegar, brown sugar, garlic, sesame oil and ginger. Set aside.
- 2. Whisk together soy sauce, vinegar, brown sugar, garlic, sesame oil and ginger. Set aside.
- 3. In large bowl combine sugar snap peas, broccoli cole slaw, red pepper, almonds and sesame ginger dressing. Toss gently to coat. Salt and pepper to taste.
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- In a small bowl, whisk together the orange juice, miso paste, almond butter, agave syrup, ginger.
- In a large bowl, combine the broccoli, red cabbage, snap peas, carrots, and dressing. Toss until everything is well coated.
- Serve immediately topped with green onions and slivered almonds or store in the refrigerator for up to 3 days.
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- 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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