Raw broccoli slaw with miso dressing

Step 1/3

• 1 heads broccoli
• 1 tbsp white miso paste
• 1 carrots
• 10 g ginger
• 1 scallions

• oven
• bowl
• knife
• cutting board
• peeler
• grater

Preheat the oven to 160°C/325°F. Cut broccoli into very small florets and add to a large bowl. Peel the stem and use a grater to shave the stem into the same bowl with the florets. Do the same thing with the carrots. Peel and mince ginger. Thinly slice scallions at an angle.

Step 2/3

• 25 g coconut pieces
• 1½ tbsp rice vinegar
• ½ tbsp toasted sesame oil
• ½ tbsp full-fat plain yogurt
• 1 tbsp white miso paste
• ½ tsp honey

• baking sheet
• bowl
• whisk

Add coconut to a baking sheet and bake at 160°C/325°F for approx. 7 min., or until golden brown. In the meantime, add rice vinegar, toasted sesame oil, yogurt, miso, honey, and ginger to a bowl and whisk to combine.

Step 3/3

• salt

Use your hands to massage the broccoli and carrots together with the dressing until tender and very well combined, approx. 5 min. Season with salt to taste. Serve, topped with sliced scallions and toasted coconut. Enjoy!

Enjoy your meal!