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citrus miso slaw with 10 vegetables - The First Mess
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Citrus Miso Slaw with 10 Vegetables

Citrus miso slaw has a vibrant mix of crisp vegetables, toasted pumpkin seeds & fresh herbs. All covered with a fresh & flavourful dressing!
Course Salad, Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword asparagus, beets, cabbage, carrots, celery, cilantro, dijon mustard, fall, fennel, garlic, green onions, kale, lime, maple syrup, miso, orange juice, pumpkin seeds, radishes, red cabbage, spring, summer, tamari, winter
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 -8
Author Laura Wright

Ingredients

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

    Instructions

    • 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.

    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!