Friday, April 20, 2012

Ruby Root Vegetable Slaw with Miso Dressing

Serving of Ruby Root Veggie Slaw
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.

Miso, Ginger, Garlic, Tamari, Olive Oil, Maple Syrup, Rice Vinegar
Ingredients for Miso Dressing
Recent disturbing reports about radiation in California’s ocean have increased my interest in miso, which some evidence indicates mitigates the effects of radiation on the body. This fermented soybean paste contains significant amounts of zinc and various phytonutrients, some of which reduce inflammation. Plus, miso adds a thick texture and a salty-sweet lightly-fermented flavor to soups and dressings. If you have a favorite bottled miso dressing, or want to save a little time, you can substitute 1 cup of bottled dressing for the homemade.

Change up the proportions of veggies if you like. My idea was to use enough beets to color the white daikon ruby red, but use your artistic license to create a variation if you prefer. New Leaf Market, my favorite natural foods store, adds some fennel, and red cabbage might be good. Use hearty veggies that will stand up to the boldness of the dressing. 

Grated Beets, Carrots, and Radish
Grated Slaw Before Dressing
If you don’t have maple syrup, either agave or fine white sugar will do. Use the larger amount of sweetener if you use the larger amount of ginger, for balance. For best flavor, be sure to allow an hour or two (or more) for the slaw to marinate. Lastly, using a food processor will make veggie preparation a breeze. If you have more patience and skill than I do, you could grate them by hand instead.

Basket of Carrots, Daikon Radish, and Beets
Root Veggies are High in Minerals
Ruby Root Vegetable Slaw
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.

No comments:

Post a Comment