Broccoli-Beet Coleslaw
By
Laura Moore
(Published: )
| Prep Time |
Cooking Time |
Servings |
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4 people |
Ingredients:
- 2 Tbsp. Lemon juice, fresh or frozen
- 1 cup Beet, grated
- 1/4 cup Soy Yogurt
- 3 Tbsp. olive oil
- 1 cup Broccoli stems, grated
- 1 Tbsp. Miso, medium or light color & flavor
- 1/2 tsp. Black Pepper
- 1/4 cup Pumpkin Seeds
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Directions:
1)Scrub and rinse the broccoli and beets. Use a paring knife, or vegetable peeler, to remove the first 1/8 inch of the thick skin off the broccoli stalk, and trim the end.
2)Trim the stem and tip from the beet, to make it easy to grate. Use a vegetable grater, or food processor to grate one cup of each. If you grate the vegetables by hand, the broccoli stalk will grate easily until you reach the florets. Trim away any stalk skin that would not grate easily, and chop the florets into 1/2 inch pieces. Toss the broccoli and beets together in a medium size bowl.
3)Whisk until smooth, or puree together, the yogurt, oil, lemon juice, miso and black pepper. Pour over the vegetable slaw, and fold in with a spatula until the dressing is evenly distributed. Place into a sealed container, and chill until ready to serve.
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