Vegan Miso-Sesame Zucchini Herb Slaw
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Learn more →Ingredients
4 servings
For the slaw
- 3 medium zucchini (about 1 ½ lb total)
- ½ tsp fine sea salt
- ¼ cup fresh mint leaves, roughly torn
- ¼ cup fresh cilantro leaves
- 2 scallions, green tops only, thinly sliced
For the dressing
- 2 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp extra virgin olive oil
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp fresh ginger, finely grated
- 1 tsp tamari
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp sesame seeds, toasted
Instructions
- 1
Using a vegetable peeler or julienne peeler, shave or julienne the zucchini lengthwise into long, thin ribbons or matchsticks, stopping when you reach the seedy core. Place the zucchini in a large mixing bowl, toss with the sea salt, and let stand for 10 minutes until slightly softened and a small amount of liquid has released.
- 2
While the zucchini rests, whisk together the white miso paste, rice vinegar, toasted sesame oil, olive oil, honey, grated ginger, and tamari in a small bowl until smooth and fully combined. Add the red pepper flakes, if using.
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