Mike has been in Asia on a business trip (first Thailand, now Hong Kong) for what feels like approximately 27 months, although it’s only been about a week. For the vast majority of that time, I’ve had absolutely zero desire to cook. My dinners have been pitiful, with cereal playing a starring role. I just can’t get excited about cooking for one.
Or I couldn’t, until I remembered that I’d seen a recipe for Miso Slaw on the beautiful Sprouted Kitchen blog. Rather than pouring myself yet another bowl of Joe’s Os, I dug through the produce drawers and made my own version.
It’s like coleslaw, but healthier (spinach and broccoli, yes!) and with a more intriguingly sophisticated flavor (thank you, miso). Just after taking the picture above, I added sliced avocado and inhaled it so quickly I forgot to take another picture. I can assure you though, if you have an avocado handy, use it here!
(inspired by Sprouted Kitchen)
1 cup shredded broccoli stems (this was about 1 head’s worth for me)
1 English cucumber, shredded (I didn’t bother peeling it, but I removed the squishy part in the middle)
3 cups loosely packed fresh spinach, sliced into ribbons
1/4 cup thinly sliced green onion (green part only)
1 avocado, thinly sliced
2 tbsp sesame seeds
1/4 cup nonfat plain yogurt
1 1/2 tbsp yellow miso
2 tbsp rice vinegar
1 tbsp honey
1 tsp grated fresh ginger
pinch cayenne (optional)
Whisk together the dressing ingredients and set aside.
Toss the spinach, broccoli, cucumber, and green onions together in a medium bowl. Add the dressing and mix well. Divide among 4 plates, top with a few slices of avocado, and sprinkle with sesame seeds.