Pacific Rim Veggie Slaw With Orange-Miso Dressing

5.0 (1 reviews)

For the Orange-Miso Dressing:
4 garlic cloves, minced
1/2 cup chopped parsley
1 Tbsp. peeled and finely grated ginger
4 oranges, juiced
2 Tbsp. Garlic Chili Flax Seed Oil (available at Omega Nutrition)
2 Tbsp. untoasted sesame oil (available at Omega Nutrition)
1 Tbsp. sesame seeds
1/2 tsp. Celtic Sea Salt (available at Grain and Salt Society)
1 1/2 tsp. low-sodium soy sauce or tamari
1 Tbsp. chickpea miso
1/4 cup filtered water

• Combine all ingredients in a large bowl.

For the Veggie Slaw:
2 cups cut broccoli florets, soaked in cool water for 30 minutes and drained
2 cups bok choy, white parts cut on bias, green parts diced
2 cups thinly shredded green cabbage, outer leaves reserved
2 cups thinly shredded red cabbage, outer leaves reserved
2 cups grated carrots
1/2 cup thinly sliced red onion
4-8 scallions, cleaned and thinly sliced on a bias cut
1/2 cup chopped parsley or cilantro

• Add the broccoli, bok choy, green cabbage, red cabbage, carrots, and red onion to the Orange-Miso Dressing and toss well. Let sit at room temperature for 30 to 60 minutes. Toss every 10 minutes.
• Place the reserved cabbage leaves in a serving dish to create a bed and add the slaw and dressing mixture. Garnish with the scallions and the chopped parsley or cilantro.
• Best if served within several hours.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind