Prepare for a unique flavor adventure with this nutty and savory tahini miso slaw recipe! Perfect as a vegan-friendly side dish or appetizer, this easily customizable recipe combines the rich depth of tahini and miso with crisp shaved brussels sprouts and celeriac. You’re in for a surprisingly simple preparation that delivers a taste reminiscent of a deconstructed egg roll, and can even be stretched into a main dish!
Here is What You Will Need:
- 1 celeriac bulb
- 2 tablespoons plus 1/4 cup of olive oil
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of sea salt
- 1/2 cup of tahini
- 1/4 cup of miso
- 1 teaspoon of garlic powder
- 1 teaspoon plus one tablespoon of toasted sesame oil
- 12 ounce bag of shaved Brussels sprouts
- 12 ounce bag of slaw of your choice
Demystifying the Celeriac and Other Tips for Your 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.
Bringing Your Tahini Miso Slaw Together
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.
The slaw can be refrigerated for up to 4 days.
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!
FAQ’s
Yes, absolutely! This recipe is designed to be vegan-friendly, making it a delicious plant-based side dish or appetizer.
Celeriac (also known as celery root) is the root of the celery plant, offering a strong celery flavor. For this recipe, you peel its rough skin, cube it, toss it with olive oil, salt, and pepper, and then bake it until tender.
Yes, definitely! The tahini miso sauce mixture can be used on its own as a delicious vegan dip for vegetables, crackers, or even alongside other appetizers.
The recipe allows for flexibility; you can use pre-shredded cabbage mix (often labeled “coleslaw mix”), broccoli slaw, manually shred green cabbage or other vegetables of your choice.
When combining the tahini miso sauce with the other ingredients, it may get thick like peanut butter. Be patient and mix well, ensuring continuous stirring to incorporate it smoothly without clumping.
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.
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