Broccoli & Cabbage Salad with Miso-Carrot Dressing
Ingredients
The salad
-
1
small head
napa cabbage
-
2
medium
carrots
-
1
small head
broccoli or cauliflower
-
½
cup
sliced almonds
-
½
cup
pumpkin seeds
-
6
scallions
The dressing
-
¼
cup
white miso paste
-
2
cloves
garlic
-
⅓
cup
freshly squeezed lime juice
-
1
tablespoon
sesame oil
-
½
cup
grapeseed, olive, or neutral oil
-
1
tablespoon
kosher salt
Instructions
- Cut the cabbage into quarters, slice it thinly, and massage with salt. Let sit for 15 minutes, then rinse and drain.
- Make the dressing by processing the carrots, miso, garlic, lime juice, sesame oil, and salt in a food processor. Slowly add the oil and water until desired consistency is reached.
- Slice the broccoli or cauliflower florets using the food processor.
- Toast the almonds and pumpkin seeds in a skillet until golden.
- Combine the cabbage, broccoli or cauliflower, toasted almonds, pumpkin seeds, and scallions in a large bowl. Pour dressing over and toss to combine.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
400mg
Cholesterol
0mg
You might also like