This salad really is the best.
It’s affordable to make. Cabbage? Check.
But what I like best about this salad is how it uses up vegetable trimmings that would otherwise get heaved (read: broccoli stems).
The credit for the broccoli stem idea has to go to my Auntie Jayne, who taught me to use the stems in salads years ago.
I always look forward to having a version of this salad at her summer dinner parties.
Broccoli Stem and Cabbage Salad with Sweet Miso Dressing
*Dressing adapted from Raw Food Real World: 100 Recipes to Get the Glow by Matthew Kenney
1/2 cup white miso
1/3 cup agave nectar
1/2 cup mirin
1/4 cup sesame oil
1/4 cup lemon juice (1 lemon)
1/4 cup fresh, finely grated ginger
3/4 green cabbage, finely shredded (I used Savoy)
2 broccoli stems, grated
1 large carrot, grated
1 green onion, white included, sliced on a bias
1/4 cup toasted black and blonde sesame seeds
2 handfuls dried cranberries
1 package uncooked ramen noodles
For the dressing:
In blender, pulse miso, agave nectar, mirin, sesame oil, lemon juice and grated ginger until creamy and smooth.
For the salad:
In a bowl, combine cabbage, broccoli, carrot, green onion, cranberries and sesame seeds. Mix well. (OK, I didn’t have any green onions, so I added an itsy bit of crushed garlic)
Refrigerate until ready to serve.
Right before serving, break ramen noodles over salad and toss gently. Do NOT do this any more than 5 minutes before serving, as you want the noodles to remain crunchy.