Vegetable Slaw with Miso Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This mix of jicama, cucumber, bell pepper, and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving. Ingredients:
1/4 cup golden miso |
1/4 cup honey |
1/4 cup water |
1 tablespoon fresh lemon juice |
1 teaspoon oriental sesame oil |
1 teaspoon soy sauce |
1 teaspoon minced peeled fresh ginger |
1/2 cup plus 2 tablespoons vegetable oil |
1 cup matchstick-size strips peeled jícama |
1 6-inch cucumber, peeled, seeded, cut into matchstick-size strips |
1 red bell pepper, seeded, cut into matchstick-size strips |
1 small carrot, peeled, cut into matchstick-size strips |
1/4 cup chopped fresh cilantro |
Directions:
1. Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce, and ginger in blender; blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper.
2. Combine jicama, cucumber, red bell pepper, carrot, and chopped fresh cilantro in large bowl. Toss vegetables with enough miso dressing to coat.
3. *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
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