You might remember how I hated broccoli and then discovered the one recipe in which I came to like it. Well, here’s another one to add to the (very, very short) list! This salad has a decidedly Asian feel and is more umami than sweet. I guess its similarity to the other recipe I like is that the broccoli is served raw, in chopped up pieces. So this slaw (recipe from The Kitchn) originally called for a package of Trader Joe’s broccoli slaw. Since I have no clue what that’s like (we don’t have Trader Joe’s here, and I haven’t seen ready-made broccoli slaw in stores), I improvised: I peeled the outer part of the tough broccoli stem and grated it (florets included) in the food processor, then added a few peeled carrots. That’s what my recipe will be from now on. Also, note that I had black miso, not yellow or red, so the dressing is quite dark, but it’s still very good. As always, I recommend you assemble the salad only as you eat it – so keep the greens, the almonds (if using) and the dressing separate for storage, it’ll stay fresh longer.
Miso dressing
1/3 cup rice vinegar
3 Tbsp miso
3 large garlic cloves, peeled
2 tsp sugar
2 tsp chopped fresh ginger
2 tsp sesame oil
2 tsp soy sauce
¼ cup olive oil
¼ cup mayonnaise (or vegan substitute)
Mix everything in a food processor.
Salad ingredients
1 bunch of broccoli, peeled and grated
2 carrots, peeled and grated
½ bunch green onions, chopped
4 cups chopped spinach
½ cup finely chopped roasted almonds (optional)
Mix dressing and salad ingredients in a large bowl. Garnish with almonds and chill.
2 comments:
Absolument délicieux. Je n’avais pas d’oignons verts alors j’ai mis un peu d’oignon rouge haché. Merci pour la recette.
Je suis contente que tu aies aimé! Il faudrait que je refasse cette recette, d'ailleurs.
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