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
