Vegetable Slaw with Miso Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 cup water
- 1/4 cup honey
- 1/4 cup chopped fresh cilantro
- 1 teaspoon soy sauce
- 1 tablespoon fresh lemon juice
- 1/2 cup plus 2 tablespoons vegetable oil
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon oriental sesame oil
- 1/4 cup golden miso*
- 1 cup matchstick-size strips peeled jãcama
- 1 6-inch cucumber, peeled, seeded, cut into matchstick-size strips
- 1 red bell pepper, seeded, cut into matchstick-size strips
- Carbohydrate 21 g(7%)
- Fat 25 g(38%)
- Fiber 3 g(10%)
- Protein 2 g(4%)
- Saturated Fat 2 g(9%)
- Sodium 485 mg(20%)
- Calories 305
Preparation Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce, and ginger in blender; blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper. Combine jicama, cucumber, red bell pepper, carrot, and chopped fresh cilantro in large bowl. Toss vegetables with enough miso dressing to coat. *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
Preparation Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce, and ginger in blender; blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper. Combine jicama, cucumber, red bell pepper, carrot, and chopped fresh cilantro in large bowl. Toss vegetables with enough miso dressing to coat. *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
