Hey all! Just a quick drop-in with the biggest salad I could muster. I’ve been reeeeaaaal busy watching NBA finals hype videos, but other than that I’ve been taking those screen breaks like I know how ;) Less Snapchat/Instas, more real time. I tend to slip into routines with weeknight dinners, so one of my summer projects is to cook more in the moment (without Google’s help) and stash the phone away so that I can get in the zone a bit easier. Sounds so easy in theory, but is alarmingly hard to execute. It’s a weird human tendency to reflexively inject complexity into your life. Like, even this salad has 10 vegetables when clearly 4 would have been fine!
I generally make 3 kinds of salads on a regular basis: a massaged kale situation, a typical crispy romaine salad with pepperoncinis and hella croutons, or some kind of slaw with whatever we have around. My man’s far and away favourite option is always slaw, and the high praise is imminent as soon as I drop it on the table. I think most people can get down with small, wispy cuts of vegetables because they combine with things so well and every bite guarantees a lot of flavour. I made a less fancy, super quick version of this slaw with dinner last week. We both thought it was pretty bomb, so I tightened up the measurements a bit, and threw a few extra elements into the mix.
I could see this being an excellent, allergen-friendly summer potluck contribution. Or just something nice to pair with some sort of grilled protein or a veggie burger. Or even if you just make the dressing to pour over steamed broccoli or rice bowls, I would be happy because it’s so simple and delicious. Since produce is starting to get to that peak phase around here, basic preparations like this are great because you can let the freshness of the original product speak for itself. Hope everyone’s having a great week and settling into summer. I caught a sneak peak of the cover for my cookbook the other day and it is wild how fast this year has been going by. Take it as it comes, babes ;)
CITRUS MISO SLAW RECIPE
Print the recipe here!
NOTES: I’ve provided the mix of vegetables that I used with amounts, but this salad could be so adaptable to whatever season you’re in. I think an autumnal version with shredded brussels sprouts and crisp celery root would be particularly good. The orange that I used in the dressing was quite sweet, so no need for extra sweetness here. Also, I love salt in general and found that the miso and tamari together provided more than enough. If you like things sweeter or saltier though, just go for it ;)
CITRUS MISO DRESSING INGREDIENTS:
¼ cup fresh orange juice
1 tablespoon fresh lime juice
1 garlic clove, finely grated with a rasp/Microplane
2 teaspoons mellow/light miso
¼ teaspoon gluten-free tamari soy sauce
¼ teaspoon dijon mustard
¼ cup olive oil
ground black pepper
FOR THE SALAD:
8 cups shredded/peeled/ribboned vegetables of your choice–I used:
-6 chubby asparagus spears
-6 lacinato kale leaves
-2 medium carrots
-2 celery stalks
-1 medium golden beet
-1 small fennel bulb
-½ small red cabbage
-4 green onions, white & green parts
-4 large radishes
⅓ cup cilantro leaves, roughly chopped or left whole
¼ cup pumpkin seeds, toasted
Make the dressing first. Get yourself a sealable jar with 2 cup capacity. Transfer the orange juice, lime juice, garlic, miso, tamari, olive oil, and pepper to the jar. Twist the lid on tight and shake vigorously until creamy and fully incorporated. Set aside.
Trim, slice, shred, peel, or ribbon all of your vegetables and place them in a large bowl. Season the vegetables with salt and pepper and toss to season all the way through. Pour all of the citrus miso dressing over the vegetables and toss to coat.
Garnish the top of the citrus miso slaw with the cilantro and toasted pumpkin seeds. Serve immediately.