|Colorful, Nutritious, and Delicious|
Recipe by Robin, inspired by New Leaf Market
In my last post, I stated that carrots are more nutritious cooked than raw, because beta-carotene becomes more available after cooking. However, the reverse is true for vegetables high in Vitamin C, which are more nutritious eaten raw. Eating a mixture of raw and cooked veggies makes life more interesting, not to mention nutritious, so this recipe is all-raw. Ingredients are mainly shredded beets and daikon (white icicle) radishes, both high in Vitamin C, plus shredded carrots. What makes the recipe kick is the miso dressing.
|Ingredients for Miso Dressing|
|Grated Slaw Before Dressing|
serves 6 - 8
1 lb. red beets (~ 1 lb.)
1 small daikon (~1/2 lb.)
2 large carrots (~1/2 lb.)
¼ cup white miso
¼ cup warm water
¼ cup rice vinegar
2 tbsp. low-salt tamari
1 – 1 ½ tbsp. maple syrup
¼ tsp. pressed garlic (~2 cloves)
½ - 1 tsp. grated ginger
¼ cup olive oil
6 tbsp. sunflower seeds, or to taste
2 – 3 green onions
Wash, trim, and lightly peel the beets, daikon, and carrots. The idea is to remove just the outer discolored layer (dirt) and any root hairs that you see. IMPORTANT: Dry off veggies. Grate by hand, or cut into food-processor sized chunks and grate. Mix together in bowl.
Press the garlic cloves. Grate the ginger finely with a microplane zester.
Whisk together miso and warm water until smooth. Whisk in vinegar, tamari, and maple syrup.
Whisk in garlic and ginger. Add oil and whisk.
Pour dressing over salad and toss. Let marinate for 1 – 2 hours or more, stirring up from the bottom to distribute the dressing occasionally.
Garnishing and Serving:
Slice the green onions thinly. Add 1 – 2 tbsp. to salad and reserve the rest.
Add about 5 tbsp. sunflower seeds (or to taste) to salad and toss.
Sprinkle top with additional sunflower seeds and green onion. Serve with additional seeds and chopped onion if desired.