This salad is not only a great one for the cabinet or to be served with Asian-inspired chicken or prawns on the special board, it is also a fantastic way to reduce waste. You can add to the julienned vegetable daikon or radish or if you want you can even add noodles, vermicelli is great!
Ingredients
¼ cup toasted sesame oil ( 97757)
¼ cup rice vinegar (18705)
2 tbsp soy sauce (10127)
1 tbsp finely grated ginger (165097)
1 tbsp miso (56186)
1 tsp brown sugar (172800)
1 tbsp peanut butter (optional) (172551)
Broccoli stalks from 2-3 broccoli, peeled, trimmed, and julienned (165618)
1 carrot, peeled and julienned (168306)
1 red capsicum, julienned (165054)
1 spring onion finely chopped (165762)
fresh coriander (165072)
2 tablespoons sesame seeds, toasted (172916)
Method
In a large bowl, whisk the sesame oil, rice vinegar, soy sauce, ginger, miso and sugar, and peanut butter (if using) until smooth and combined.
Add the vegetables and toss to combine. Garnish with coriander and sesame seeds.