Rainbow Slaw with Miso and Tahini Dressing
A bright and fresh salad with lots of delicious crunch. You’ll find the dressing addictively tasty!
Serves 4
ingredients
½ red cabbage, sliced very finely (ideally on a madoline)
1 red capsicum, sliced finely
¾ cup shelled edamame beans (I used the frozen Mama San brand)
1 large carrot, julienned
1 spring onion, sliced finely
8 swiss brown or button mushrooms, sliced finely
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
Dressing
2 rounded dessertspoons tahini
3 teaspoons white miso
1 rounded dessertspoon almond butter (could also use peanut butter)
1 teaspoon tamari or soy sauce
¼ cup water
3 tablespoons olive oil
½ teaspoon toasted sesame oil
1 teaspoon apple cider vinegar
1 teaspoon coconut sugar or brown sugar
To serve
additional spring onions and sesame seeds
Method
Combine all dressing ingredients in a small jug and whisk until smooth.
Place all salad components in a large bowl. Drizzle with dressing and toss well to combine. Garnish with sesame seeds and spring onions.
Leftovers will keep well overnight in an airtight container.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
