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Created by Laura Wright
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5 from 2 votes
Citrus miso slaw has a vibrant mix of crisp vegetables, toasted pumpkin seeds & fresh herbs. All covered with a fresh & flavourful dressing!
Hey all! Just a quick drop-in with the biggest salad I could muster. I’ve been reeeeaaaal busy watching NBA finals hype videos, but other than that I’ve been taking those screen breaks that everyone keeps talking about. Less Snapchat/Instas, more real life time!
I tend to slip into routines with weeknight dinners, so one of my summer projects is to cook more in the moment and stash the phone away so that I can get in the zone a bit easier. Sounds so easy in theory, but is surprisingly hard to execute. It’s a weird human tendency to reflexively inject complexity into your life. Like, even this salad has 10 vegetables when clearly less would have been fine!
I generally make 3 kinds of salads on a regular basis: a massaged kale salad, a crisp romaine salad with pepperoncinis and croutons, or some kind of slaw with whatever we have around. My partner’s far and away favourite option is always slaw, and the high praise is imminent as soon as I drop it on the table. I think most people can get into small, wispy cuts of vegetables because they combine with things so well and every bite guarantees a lot of flavour. I made a less fancy, super quick version of this slaw with dinner last week. We both thought it was pretty great, so I tightened up the measurements a bit, and threw a few extra elements in.
I could see this citrus miso slaw being an excellent, allergen-friendly potluck contribution. Or just something nice to pair with some sort of grilled protein or a veggie burger. Or even just the dressing to pour over steamed broccoli or rice bowls! Basic preparations like this are great because they let the freshness of the produce speak for itself.
Fans of this salad may also enjoy my Chopped Creamy Dill Pickle Salad or my .
Citrus Miso Slaw with 10 Vegetables
Citrus miso slaw has a vibrant mix of crisp vegetables, toasted pumpkin seeds & fresh herbs. All covered with a fresh & flavourful dressing!
5 from 2 votes
Print Recipe
Prep Time: 30 minutes mins
Total Time: 30 minutes mins
Servings 6 -8
Ingredients
Citrus Miso Dressing
- ¼ cup fresh orange juice
- 1 tablespoon fresh lime juice
- 1 clove garlic, finely grated with a Microplane
- 2 teaspoons mellow/light miso
- ¼ teaspoon gluten-free Tamari soy sauce
- ¼ teaspoon dijon mustard
- ¼ cup olive oil
- ground black pepper
For the Salad
8 cups shredded/peeled/ribboned vegetables of your choice–I used:
- -6 thick asparagus spears
- -6 lacinato kale leaves
- -2 medium carrots
- -2 celery stalks
- -1 medium golden beet
- -1 small fennel bulb
- -½ small red cabbage
- -4 green onions
- -4 large radishes
- sea salt
- ⅓ cup cilantro leaves, roughly chopped or left whole
- ¼ cup pumpkin seeds, toasted
Notes
- I’ve provided the mix of vegetables that I used with amounts, but this salad could be so adaptable to whatever season you’re in. I think an autumnal version with shredded brussels sprouts and crisp celery root would be particularly good.
- The orange that I used in the dressing was quite sweet, so no need for extra sweetness here. Also, I love salt in general and found that the miso and tamari together provided more than enough. If you like things sweeter or saltier though, just go for it!
Instructions
Make the dressing first. Get yourself a sealable jar with 2 cup capacity. Transfer the orange juice, lime juice, garlic, miso, Tamari, olive oil, and pepper to the jar. Twist the lid on tight and shake vigorously until creamy and fully incorporated. Set aside.
Trim, slice, shred, peel, or ribbon all of your vegetables and place them in a large bowl. Season the vegetables with salt and pepper and toss to season all the way through. Pour all of the citrus miso dressing over the vegetables and toss to coat.
Garnish the top of the citrus miso slaw with the cilantro and toasted pumpkin seeds. Serve immediately.
Author: Laura Wright
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: asparagus, beets, cabbage, carrots, celery, cilantro, dijon mustard, fall, fennel, garlic, green onions, kale, lime, maple syrup, miso, orange juice, pumpkin seeds, radishes, red cabbage, spring, summer, tamari, winter
16/06/2016 (Last Updated 25/10/2022)
Posted in: bitter, carrots, earthy, gluten free, grain-free, kale, quick, raw, refined sugar-free, salad, side dish, spring, summer, umami, vegan
27 comments
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Claudia 
So happy to have discovered this slaw while browsing the salad section. It’s so easy to make and amazing flavor and texture.Reply
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Jen This has been on my list for a long time and I’m so glad I finally made it. It will be a new staple. The dressing is delicious, although I added a small splash of sesame oil and some fresh ginger.
I also spiralized a few of the vegetables on different settings, which made for an interesting melange. A great way to use up broccoli stems.
Thanks Laura for an awesome summer slaw!
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Bowhaus Looks delicious and will definitely try this, or something similar. I like the way you say ‘or of your choice’ cos we all like slightly more of this or less of that, or this is in season right now, so gotta use that. I’ve been making a lot of versions of Ottolenghi’s “Fancy coleslaw” which I love, and this is similar, but with a different, zingy twist. Looking forward to chopping and eating. Thank you.
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Kate My eyes! This is one gorgeous salad. I can’t ever get enough slaws. I’m still living on cookbook leftovers, but I hope to get back to a more normal dinner routine before too long.
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jan Hi,
I just love your blog!
The shallow green bowl in front of the lovely plants in the window pic caught my eye. Could you please share where you purchased it?
Thanking you in advance.
jan
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Laura Hey jan, I just responded to your email, but thought I would mention it here in case anyone else is curious. The bowl is from Crate & Barrel and can be found here: http://www.crateandbarrel.com/welcome-white-serving-bowls/f66885
-LReply
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Celeste l The Whole Serving Love all the beautiful colors in this salad, it’s like eating the rainbow. I crave status like this during the hot summer months.
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Amy | The Whole Food Rainbow Hey Laura! I’m LOVING the explosion of coleslaw colour it’s so beautiful! I’ve just emerged from a Fixer Upper addiction (I’m not pointing any fingers but… :) <3
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Elenore Bendel Zahn I love your writing, I love your recipes and the heart and the humor that explodes within all of it. You, darling are ah-mazing. Im the biggest fan of slaws (how is it that veggies turn so.darn delish + sexy when thinly sliced?!) but I often add a creamy dressing like with avo or nuts. Will try your very sophisticated one though!
HUGS!
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Jessie Snyder This is so my kind of salad. We have been loving a little miso orange dressing here in our house too – and it is a shredded salad’s best friend, isnt it? This one you have here looks so dreamy and fresh. Its hella hot here right now an this is all I want to eat. Thanks for the reminder to take screen breaks and actually interact with your food and brain ;) its all too easy to turn into a robot. Another week of wisdom + inspo from you that I am so grateful for – xx
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Heather You know how to do vegetables right girl!!! I love everything about this – big salads, less social, living in the moment. I’m trying to be a bit more present as of late. Especially cause Sebastian just started crawling, and changing, and I’m trying to take in as much as possible.
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Brian @ A Thought For Food What is this “real time” you speak of? If it doesn’t involve likes or hashtags, I don’t know it. ;-)
This slaw… so many wonderful things in here. And I love that additional crunch from the pepitas.
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Cassie Hahaha, I definitely make all kinds of salads too! The majority of the time, I make a kale quinoa avocado salad, an arugula butternut squash salad, a romaine chickpea salad, or a sesame cabbage slaw salad! All taste amazing. This miso salad is so beautiful and colorful! I love the red cabbage and pumpkin seeds on top!
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Sarah B If I want to make my slaw look like your slaw… What kind of kitchen tools do I need? Did you use a mandolin? Food processor? One of those little handheld ribbon makers that look like a peeler?
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Laura Hi Sarah! I kind of mixed it up with the tools. Here’s a breakdown below. -L
On a mandolin: cabbage, fennel, radishes, beets, celery
Vegetable peeler: asparagus, carrots
Sliced with a knife: kale, green onions, cilantroReply
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Lisa Valinsky My husband LOVES cabbage so we’re all about slaw around here! I forget to make it though – so I’ll add it to my list of salads to make soon.
Love the idea of the cilantro and pepitas on top too – always good to get extra crunch and flavor!
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Anya What a beauty! I will definitely be making that dressing for lunch soon.
Happy summer days :)Reply
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danielle | rooting the sun the time is flying by SO fast – it’s but a blink and giant waves turn this year. i’m a huge fan of slaw myself – most definitely a fresh and perfect compliment to all things summer and love. i adore the dressing, and i love that picture of the fennel (my garden crush this year). happy season laura! xo
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Katrina So much colour, flavour, and crunch! Loving all of the vegetables in this gorgeous slaw – it sounds awesome!
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Tori//Gringalicious This is such a stunning salad! I’m constantly amazed at how you can capture a mood!
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Janet Arrived home from work, saw the recipe and made it. It was fantastic. Thank you.
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coco looks fantastic. I wonder if the salad will hold well in fridge for few days.
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Laura Since all of the veggies are pretty hardy, I think you could get away with holding it in the fridge for up to 2-3 days for sure. It might not be as crisp, but still pretty good!
-LReply
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Pia Sure, 4 veggies would have been fine, but why settle for fine when you can have AWESOME? This salad looks phenomenal and I strongly believe all those colors would even tempt the biggest salad-hater to grab a bowl. In other words, damn am I glad you chose to get wild and went all-in in terms of variety. So all the thumbs up from me, Laura!
And I hope you, too, are having a great week :)Reply
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M Wow! That fennel is a vision! <3
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Jessica Oh amazing this is just the salad I’ve been feeling but couldn’t decide on which veggies and dressing to go for, so thank you Laura! So looking forward to your book, your photographs are always stunning x
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Bri | Natural Girl Modern World Absolutely love this! I’ve had my favorite summer slaw on rotation recently, and had been thinking about an Asian version with ponzu and ginger. Will need to give yours a try first – because it looks like it’ll hit the spot! Epic recipe as always Laura! <3
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