Asian Broccoli Slaw

by Claire Thomas – serves 6

2 head broccoli
1/2 carrot, finely sliced into matchsticks
1/8 red cabbage, shredded (about 1 1/2 half cups, sliced thinly with a knife of mandoline)
2 teaspoons white miso
1 garlic clove, minced
2 tablespoons rice wine vinegar
1/4 cup orange juice
1/4 cup plus 1 tablespoons sesame oil (I used the lightest sesame oil I could find, not the dark toasted oil. If you can’t find a lighter oil, mix the toasted oil with canola oil until desired intensity)
2 teaspoon toasted sesame seeds

Chop broccoli into florets and blanche for 30 seconds (until bright green and a little tender) and immediately dunk in an ice bath. Combine with carrots and cabbage.

For the dressing, combine all of the ingredients, except for the sesame seeds in a container. With a fork, break up the miso. Pop the lid on and shake to emulsify/combine. Pour over the broccoli mixture and top with the sesame seeds and salt and pepper to taste. Combine until everything is coated.