Fall Slaw With Miso-Ginger Dressing And Tamari Pumpkin Seeds

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January 30, 2017

Recipe by The Green Life


For the salad:

½ head red cabbage, cored and shredded

1 small sweet potato, shredded

1 small beet, peeled and shredded (I used yellow)

1 green onion, thinly chopped

2-3 apples, sliced (I'd recommend a sweeter variety to balance the tanginess of the dressing)

½ cup fresh parsley, chopped

For the tamari roasted pumpkin seeds:

⅓ cup pumpkin seeds (pepitas)

1 tsp melted coconut oil

1 tsp tamari

1 tsp maple syrup

For the dressing:

3 tbsp extra-virgin olive oil

Juice of 1 lemon

1 tbsp miso

1 tbsp grated ginger

1 garlic clove, pressed

1½ tsp honey

Sea salt + pepper, to taste

Optional add-ins:

Dried cranberries, cherries or raisins, roughly chopped


1For directions visit The Green Life


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