Miglore

by kristen miglore

over 3 years ago

This recipe was inspired by my vegan chef friend Anita Shepherd, who once served me spaghetti tossed in a garlicky raw broccoli pesto -- a revelation, like all of the food she serves to skeptical omnivores like me. Some days, you feel like eating nothing but croissants and ice cream. This recipe is for the day after one of those days. There's something very cleansing about teeny bits of broccoli tangled with sweet carrot shreds, nutty sesame seeds, and bright, invigorating lemon.

Serves 4 as a side, 2 as a super healthy lunch

  • 1 small head broccoli
  • 2 small carrots
  • 1 celery rib
  • 1 small garlic clove
  • juice of 1/2 a lemon
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon black sesame seeds (or white), toasted in a dry pan till they give off a nice nutty smell
  • Salt & coarsely ground pepper, to taste
  1. Chop the broccoli florets finely. Peel the trunk and mince or grate it coarsely. Coarsely grate the carrots too, and slice the celery thinly (on the bias if you're feeling fancy). Toss all your veggie bits together in a large bowl.
  2. Grate the garlic on a Microplane into a small bowl (no Microplane? Mash it into a paste with a bit of coarse salt using the back of your knife instead!). Note: If your garlic clove isn't especially small, add this to taste, unless you want to breathe fire all night. Add the lemon juice, rice vinegar, sesame oil and a big pinch of salt and a couple grinds of pepper. Stir to distribute the pulpy garlic and dissolve the salt.
  3. Pour your dressing over the slaw and toss. Add more salt and pepper to taste and sprinkle on the toasted sesame seeds. Eat a big bowlful and feel redeemed.
Edamam

Nutrition Info:

PER SERVING:

  • 171 calories
  • 11g total fat
  • 2g saturated fat
  • 8mg cholesterol
  • 114mg sodium
  • 15g carbohydrate (6g dietary fiber, 4g sugar)
  • 7g protein
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