Broccoli Stem and Cabbage Salad with Sweet Miso Dressing

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)

Dress.

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.

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One thought on “Broccoli Stem and Cabbage Salad with Sweet Miso Dressing

  1. I am looking forward to trying this recipe at the cottage. I like that I can make it the morning, allow the flavours to “marry” and enjoy the day on the dock. Dinner time, presto! This will certainly impress the dinner guests! Thanks Laura!!

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