Miso crunch salad

Ingredients

  • 1 head broccoli, cut into small florets

  • 1 C edamame beans, buy them shelled and frozen

  • 1 C beans, top and tailed, fresh is best

  • 2 carrots, peeled and cut into chunks

  • 1 C red cabbage, cut into chunks

    Miso dressing

  • 1/4 C rice vinegar

  • 3 Tbsp olive oil

  • 2 Tbsp thick Greek yoghurt

  • 1 Tbsp miso paste

  • 1 Tbsp soy sauce

  • 1 Tbsp honey

  • 1/2 tsp salt

  • 1 Tbsp sesame seeds, toasted

Directions

To toast the sesame seeds place them in the oven at 180C for 6-8 minutes. Set aside to cool.

Place the frozen edamame beans, broccoli, carrots and fresh beans in a large bowl, cover with boiling water, plastic wrap and allow to sit for 10mins then drain and set aside. Prepare the cabbage.

Add all of the dressing ingredients (except the sesame seeds) to a bullet and whizz until smooth and creamy.

Combine all of the vegetables, dressing and the toasted sesame seeds together.

Hint - Buy the sachets of miso soup paste from the international section of your supermarket. They have bits of seaweed in them hence the need to be whizzed up. Also, put the sachets in your work bag for instant miso soup as an am or pm snack during the cooler months.

Yum! Sarah X

DinnerSarah Martelli