makes 4-6 servings
For the miso dressing:
3 tablespoons low-sodium soy sauce (or tamari sauce)
juice of 1 lime (about 1 tablespoon)
2 tablespoons white miso
1 teaspoon brown sugar
For the broccoli slaw:
1 tablespoon toasted sesame oil
1 medium red pepper, small dice
3-4 green onions, chopped (green and white parts)
1 tablespoon minced garlic
2 cups broccoli slaw
1 cup cooked edamame
2-3 cups cooked rice
chopped peanuts and/or cilantro, for garnish
1. Add the soy sauce, lime juice, miso, and brown sugar to a small jar with a lid. Shake vigorously to combine the ingredients. Set aside. (Alternately, whisk together the ingredients in a small bowl.)
2. Add the sesame oil to a large skillet and heat over medium-high heat. Add the red pepper and green onion and cook until softened, 3-5 minutes. Stir in the minced garlic and saute until fragrant, 30 seconds.
3. Add the broccoli slaw and cook until tender, 1-2 minutes. Then stir in the edamame and cook until warmed through (if necessary). Garnish with chopped peanuts or cilantro if desired.
4. Serve the broccoli slaw over (or stirred into) rice.