![Raw broccoli slaw with miso dressing](https://images.services.kitchenstories.io/oxC089dTrCseyTS-WJYZcZx670c=/3840x0/filters:quality(85)/images.kitchenstories.io/wagtailOriginalImages/R2092-photo-final.jpg)
Raw broccoli slaw with miso dressing
Ingredients
Utensils
oven, 2 bowls, knife, cutting board, peeler, grater, baking sheet, whisk
Nutrition per serving
Step 1/3
- 2 heads broccoli
- 2 tbsp white miso paste
- 2 carrots
- 20 g ginger
- 2 scallions
- oven
- bowl
- knife
- cutting board
- peeler
- grater
Preheat the oven to 160°C/325°F. Cut broccoli into very small florets and add to a large bowl. Peel the stem and use a grater to shave the stem into the same bowl with the florets. Do the same thing with the carrots. Peel and mince ginger. Thinly slice scallions at an angle.
Step 2/3
- 50 g coconut pieces
- 3 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp full-fat plain yogurt
- 2 tbsp white miso paste
- 1 tsp honey
- baking sheet
- bowl
- whisk
Add coconut to a baking sheet and bake at 160°C/325°F for approx. 7 min., or until golden brown. In the meantime, add rice vinegar, toasted sesame oil, yogurt, miso, honey, and ginger to a bowl and whisk to combine.
Step 3/3
- salt
Use your hands to massage the broccoli and carrots together with the dressing until tender and very well combined, approx. 5 min. Season with salt to taste. Serve, topped with sliced scallions and toasted coconut. Enjoy!
Enjoy your meal!