Dr Andrew Weil posted an Instagram video where he showed how to make a dip with miso and tahini. It felt like an incredible combination. While at work, I thought tahini miso slaw would make a great side dish! The nutty tahini mixed with the salty miso sounded too good to pass up. Shaved brussels sprouts and celeriac entered the mix and presto! A side dish was born. This is a perfect vegan side dish too! The tahini miso slaw can go three ways. First, you can go all out on the slaw and you have a scrumptious vegan side dish. Second, you can stop after making the slaw dressing and use it as a vegan miso tahini dip recipe. Third, you can add your favorite chicken, beef, or pork to the dish and stretch it to a main dish! My wife feels the slaw tastes like a deconstructed egg roll. I definitely agree!
The celeriac for the tahini miso slaw
I wanted to add celery into the dish but the celery flavor seemed to get lost. I then remembered the little powerhouse celeriac. So how do you use celeriac? Celeriac is the root of the celery plant. It has a strong celery flavor that will not fade when cooked. I have used it in the past and have come to appreciate it in stews and soups. The celery root has a rough outer skin that comes off easily with a peeler or a knife. The inside is like a sweet potato and very easy to cube. The cubed celeriac gets coated with olive oil, sea salt, cracked pepper, and baked in the oven for about 8 minutes at 375 degrees F or until just tender. Try a piece of celeriac after it has cooled off a bit. You may find other uses for it.
The rest of the slaw recipe
The rest of this vegan slaw recipe goes pretty smoothly. Add all of the ingredients for the tahini miso dressing, mix well, and set aside. Then add olive oil to a large skillet over a medium heat and add the shaved brussels sprouts. Cook them for about 7 minutes or so until they start to get soft. Then add the slaw of your choice and the dark sesame oil. Mix well and cook for another 3-4 minutes. Lastly add the tahini miso slaw sauce and the roasted celeriac. Mix well. The tahini miso sauce mixture gets a little bit like peanut butter so it takes a little bit of patience to get it mixed in. After it is mixed in, turn off the fire and let it set with a lid on until you are ready to serve.
Don’t forget to make this as a tahini miso dip!
If you would like to try another great slaw recipe, try my make ahead broccoli ramen slaw recipe!
Tahini Miso Slaw
Ingredients
Celeriac
- 1 celeriac bulb diced into 1/4 inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Tahini Miso Spread
- 1/2 cup tahini
- 1/4 cup miso
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 tablespoon toasted sesame oil
Slaw mixture
- 12 ounce bag of shaved Brussels sprouts
- 1 tablespoon olive oil
- 12 ounce bag of slaw of your choice
- 1 teaspoon toasted sesame oil
Instructions
- Add diced celeriac to an appropriately sized bowl and add the tablespoon of olive oil, ½ teaspoon of sea salt, and ½ teaspoon of pepper. Mix well.
- Place the coated celeriac on a lined baking sheet and spread out evenly. Bake at 375 degrees F for 8 minutes just until soft.
- Add brussels sprouts to a large skillet and add 2 tablespoons of olive oil. Mix together and cook over medium heat until brussels sprouts begin to soften. About 7 minutes.
- Add slaw and 1 teaspoon of toasted sesame oil to the brussels sprout mixture in the skillet and mix. Cook over medium heat for 3-4 minutes.
- Add tahini mixture and roasted celeriac to the skillet and mix well. When everything is combined, turn the heat off and cover the skillet. Leave the skillet on the stove until you are ready to serve.
- If you are making this ahead of time, let the mixture cool and then place in the fridge. You may need to add a tablespoon or two of water when heating the slaw back up. The tahini mixture may get a little solid after being in the fridge.
[…] Please visit my sides and salads page for more ideas! Also try my Tahini Miso Slaw! […]