Saturday, June 12, 2010
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.
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.
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.