Citrus miso slaw has a vibrant mix of crisp vegetables, toasted pumpkin seeds & fresh herbs. All covered with a fresh & flavourful dressing!
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 that everyone keeps talking about. Less Snapchat/Instas, more real life time!
I tend to slip into routines with weeknight dinners, so one of my summer projects is to cook more in the moment and stash the phone away so that I can get in the zone a bit easier. Sounds so easy in theory, but is surprisingly 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 less would have been fine!
I generally make 3 kinds of salads on a regular basis: a massaged kale salad, a crisp romaine salad with pepperoncinis and croutons, or some kind of slaw with whatever we have around. My partner’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 into 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 great, so I tightened up the measurements a bit, and threw a few extra elements in.
I could see this citrus miso slaw being an excellent, allergen-friendly potluck contribution. Or just something nice to pair with some sort of grilled protein or a veggie burger. Or even just the dressing to pour over steamed broccoli or rice bowls! Basic preparations like this are great because they let the freshness of the produce speak for itself.
Fans of this salad may also enjoy my Chopped Creamy Dill Pickle Salad or my Cauliflower Salad with Nectarines & Pistachio Dukkah.
Citrus Miso Slaw with 10 Vegetables
Citrus Miso Dressing
- ¼ cup fresh orange juice
- 1 tablespoon fresh lime juice
- 1 clove garlic, finely grated with a 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 thick 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
- -4 large radishes
- sea salt
- ⅓ cup cilantro leaves, roughly chopped or left whole
- ¼ cup pumpkin seeds, toasted
- 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!
- 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.