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
⅓cupcilantro leaves, roughly chopped or left whole
¼cuppumpkin 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.
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!