Winter Broccoli Slaw

Adapted from Bon Appetit Magazine (February 2011)

  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons white miso (see tips)
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon fresh ginger
  • 1/4 cup canola oil
  • 1-12 oz. bag broccoli slaw
  • 1 red pepper, cored and thinly sliced
  • 3 green onions, thinly sliced
  • 1/2 cup fresh cilantro, chopped (optional)
  • 1 tablespoon sesame seeds
  • In a large bowl, combine the vinegar, miso, soy, ginger and canola oil. Whisk until blended. Add the broccoli slaw, red pepper strips, green onions and cilantro. Toss until coated with dressing. Top with sesame seeds and serve.
  • Quick Tips
  • 1. I could not find white miso, so I settled for white miso soup mix – not exactly the same thing. My dish looked a little funny because it had rehydrated bits of tofu and seaweed. If you find yourself in the same predicament, combine a little hot water with the miso soup mix to make a thin paste, then proceed with the recipe.
  • 2. I was too lazy to peel and mince a fresh chunk of ginger, so I used the jarred variety for ease and speed.

Preparation time: 10 minute(s)

Number of servings (yield): 4

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