MISO • SESAME SLAW

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I did a poll on Instagram and Facebook today asking which of the 9 recipes above people wanted the recipe for and at the time I looked the winner was….Miso Sesame Slaw! Which totally surprised me. Don’t worry the rest of the recipes will all be coming soon. I just needed to start somewhere.

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I love slaws so much but this one is both mine and Gary’s favorite so far. It’s hard to go wrong with a slaw, which is why I think I like them so much. I never make it the same twice but this time I did just to test my recipe and it is delicious. On top of being super yummy this slaw is also crazy healthy and packed full of nutrition.

This recipe makes quite a bit of both dressing and slaw, I like to just dress how much we want for dinner and then have leftovers for lunch the next day and maybe even dinner. If you don’t want to do that just cut everything in half. Feel free to change up the veggies. When I make slaw I always use cabbage and carrot and then the rest of the ingredients change depending on what I have and what I feel like eating that day.

 

•• Miso • Sesame Slaw ••

[ gluten free ] [ vegan ] [ raw ]

I could eat this everyday…and to be honest I kind of do.

The Ingredients:

Slaw –

  • 1 small-medium red cabbage
  • 1 small-medium green cabbage
  • 2-3 broccoli florets and stalks
  • 1 small red onion
  • 4-5 carrots
  • 2 medium zucchini
  • 1/2 cup sunflower seeds

Dressing –

  • 2 tbsp miso
  • 1/2 cup sesame seeds
  • 1/4 cup nooch
  • 1/2 cup apple cider vinegar
  • 2 cloves garlic, peeled
  • 1 tbsp Braggs
  • 1 inch ginger peeled and chopped
  • juice of 1 lime
  • pinch of cayenne
  • salt & pepper to taste

The Process:

I like to use my food processor for most of the slaw veggies. But you can also use a mandolin or just a knife. I process the red and green cabbage with the slicing blade of the food pro, as well as the red onion. Then use the the grater blade for the carrot, or just grate by hand. Chop the broccoli into tiny pieces including the stalk. Making sure to peel the stalk. I spiralize the zucchini into thin noodles but if you don’t have one either grate or chop into small pieces.

Mix all the veggies together in a big bowl. Add in the sunflower seeds.

Next make the dressing.

Peel and chop the garlic and ginger and then put all ingredients in a blender and blend till it looks creamy. Taste and adjust to your liking.

Dress the salad. Enjoy!

 

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I love feedback so please let me know if you make this and what you think. Also if you post any pictures of it tag me @cortniedyann and #radeats!!! You’ll make my day.

 

Love & Radiance, C

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