This hearty salad has the soul of a stir-fry with flavours of garlic, soy, miso, ginger, and chilies. And it makes use of every part of the broccoli by including the flavourful stem. Edamame gives this fibre-rich salad a punch of protein. The best thing is that this slaw keeps well and gets richer in flavour as it’s stored in the fridge.
Packing perfection
Pack the slaw for your picnic in a sealed container, like a square glass container with a lid. Pack the cashews in a separate container and add to the salad just before serving. A small Mason jar works well here. Metal tiffin containers are also great for keeping various components separate.
This recipe was originally published in the April 2025 issue of alive magazine.
Broccoli and Carrot Slaw with Miso Dressing
Ingredients
- 3 Tbsp (45 mL) corn, sunflower, or canola oil
- 1 Tbsp (15 mL) sesame oil
- 2 Tbsp (30 mL) seasoned rice vinegar
- 1 Tbsp (15 mL) white miso
- 1 Tbsp (15 mL) grated gingerroot
- 1 clove garlic, peeled and crushed
- 1 tsp (5 mL) low-sodium soy sauce
- 1/2 tsp (2 mL) maple syrup
- 1/2 tsp (2 mL) crushed red pepper flakes
- 1 lb (454 g) broccoli, including stems
- 2 cups (500 mL) grated carrot
- 1 cup (250 mL) shelled frozen edamame
- 1/2 cup (125 mL) sliced green onions, green and white parts
- 1/2 cup (125 mL) diced red bell pepper
- 1/2 cup (125 mL) cashew pieces
Directions
01
In small bowl or Mason jar, combine vegetable oil, sesame oil, rice vinegar, miso, ginger, garlic, soy sauce, maple syrup, and pepper flakes. Stir well or shake to combine. Set aside.
02
Wash broccoli well and separate main stem from florets. Peel stem and discard tough outer layer. Using box grater or food processor with grater attachment, grate stem. You should yield about 2 cups (500 mL). Chop florets in small pieces to yield about 4 cups (1 L).
03
Combine broccoli, carrot, edamame, green onion, and red pepper. Toss with dressing until well coated. Refrigerate for 2 hours for best results to allow the flavours to intensify. Add cashew pieces just before serving.
